New York-Style Pizza Dough Recipe

New York-Style Pizza Dough Recipe

 The Spruce

  • Total: 2 hrs
  • Prep: 2 hrs
  • Cook: 0 mins
  • Yield: 1 large or 2 small pizzas
Nutritional Guidelines (per serving)
778 Calories
43g Fat
83g Carbs
23g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 large or 2 small pizzas
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 Recipe
     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.

    New York-Style Pizza Dough Recipe
    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.

    New York-Style Pizza Dough Recipe
     The Spruce
  4. Turn the dough out onto a lightly floured work surface.

    New York-Style Pizza Dough Recipe
     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.

    New York-Style Pizza Dough Recipe
     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.

    New York-Style Pizza Dough Recipe
     The Spruce
  7. Cover with a kitchen towel and place in a warm spot for 2 hours, or until the dough doubles in size.

    New York-Style Pizza Dough Recipe
     The Spruce
  8. Punch down the dough and divide into 2 balls and place in large zip lock plastic bags and refrigerate overnight.

    New York-Style Pizza Dough Recipe
     The Spruce
  9. When ready to use, remove from fridge, and let the dough come up to room temperature before using.

    New York-Style Pizza Dough Recipe
     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.