New York-Style Pizza Dough Recipe

Hand sprinkling flour on pizza dough

 The Spruce

Prep: 2 hrs
Cook: 0 mins
Total: 2 hrs
Nutritional Guidelines (per serving)
778 Calories
43g Fat
83g Carbs
23g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Amount per serving
Calories 778
% Daily Value*
Total Fat 43g 55%
Saturated Fat 7g 36%
Cholesterol 0mg 0%
Sodium 4922mg 214%
Total Carbohydrate 83g 30%
Dietary Fiber 17g 59%
Protein 23g
Calcium 224mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a basic "Big Apple" pizza dough that delivers that signature thin-crust, foldable slice New York is famous for.


  • 1 cup warm water (about 105 F to 115 F)
  • 2 1/4 teaspoon  instant active dry yeast (or a 1/4-ounce package)
  • 1 1/2 teaspoons granulated sugar
  • 3 cups​ bread flour (or as needed)
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons salt

Steps to Make It

  1. Gather the ingredients.

    New York-style pizza dough ingredients
     The Spruce
  2. Combine the water, yeast, sugar, and a 1/2 cup of the flour in a medium bowl. Stir well and let sit for 20 minutes. It will get bubbly.

    Yeast and flour mixture in glass bowl
    The Spruce 
  3. Add the olive oil, salt, and 2 cups of the flour, and mix with a wooden spoon until it forms a loose dough.

    Mixing ingredients for pizza dough in glass bowl
     The Spruce
  4. Turn the dough out onto a lightly floured work surface.

    New York-style pizza dough
     The Spruce
  5. Knead the dough for about 10 minutes, while adding more flour a little at a time, to produce a soft, elastic, and slightly sticky dough. Do not add too much flour, just enough to keep it from sticking to the work surface as you knead.

    Hands kneading pizza dough
     The Spruce
  6. Form the dough into a ball and place in a large oiled bowl. Drizzle a few drops of oil and coat the top of dough to prevent the surface from becoming dry.

    Pizza dough and oil in glass bowl
     The Spruce
  7. Cover with a kitchen towel and place in a warm spot for 2 hours, or until the dough doubles in size.

    Towel partly covering bowl containing pizza dough and oil
     The Spruce
  8. Punch down the dough and divide into 2 balls and place in large zip lock plastic bags and refrigerate overnight.

    Hand punching down pizza dough in bowl
     The Spruce
  9. When ready to use, remove from fridge, and let the dough come up to room temperature before using.

    Two zip lock bags containing balls of pizza dough
     The Spruce
  10. Use with your favorite sauce and toppings and enjoy!


  • To make the pizza dough ahead, wrap the dough in plastic wrap and place in a zip-lock storage bag and refrigerate for up to 2 days. Use the dough directly from the refrigerator. To freeze, wrap the ball of dough in plastic wrap, then put it into a zip-lock freezer bag and freeze for up to 3 months. Thaw the dough at room temperature for 1 1/2 hours or until pliable.
  • To make whole wheat pizza dough, substitute 2 cups of whole wheat flour for 2 cups of the bread flour and proceed as directed.
  • To make the pizzas you will need a 12-inch round pizza pan or a large baking sheet. Dark, heavy metal pans are the best to use because they absorb heat quickly and evenly and will produce a crisp, golden browned crust.
  • For each pizza, brush the pizza pan with a little olive oil. Place the dough on a lightly floured surface. With floured hands, pat the dough into a 6-inch round. Stretch or roll the dough with a rolling pin into an 11-inch round. Lift the dough onto the prepared pan and press the dough to the edge of the pan.