New York-Style Pizza Dough

This image courtesy of Joseph DeLeo

Editor's Note: Put a little bit of the Big Apple in your own kitchen when you make this recipe for New York-Style Pizza Dough. After all, every great pizza starts with an excellent pizza crust. Is this your first time making pizza? Then you'll find this recipe for pizza dough to be easy to follow. Consider making pizza with this dough for a fun family dinner, or bake pizzas for a casual get-together with friends. Set up a pizza topping bar that's loaded with an assortment of cheese, chopped vegetables, meat, and herbs, and you're set! If you'd like to save a bit of prep time, consider making this dough in advance of when you plan to make pizza; this dough will keep for up to two days in the refrigerator. 

You’ll find this dough to be a little wetter and tackier to work with than some of the others in the book Learning to work with a slightly sticky dough rewards you with a crust that is crisp and airy, yet chewy. In New York, most pizza dough is pressed, stretched, and tossed, but never rolled with a rolling pin. Keep your hands well dusted with flour and even though the dough feels tacky, your hands won’t stick and tear the dough. As you press and stretch the dough, if it bounces back, let it rest for a few minutes before continuing to stretch and toss the dough. This is a great dough for practicing your tossing skills.

Makes45 ounces dough or three 15-ounce portions, enough for three 12-inch pizzas

Cooking MethodBaking



Total Timea day or more

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get Together

Taste and TextureChewy, Crisp, Light

Type of DishPizza, Yeast Bread


  • 1 package (2¼ teaspoons) active dry yeast
  • 1 cup lukewarm water (90 degrees to 100 degrees F)
  • 1¼ cups ice-cold water
  • 1 teaspoon sugar
  • 1 tablespoon table salt or 1½ tablespoons kosher salt
  • 2 tablespoons olive oil
  • 5¼ to 5½ cups unbleached bread flour, plus more for dusting


  1. In a small bowl, using a fork, stir the yeast into the lukewarm water. Set aside until the yeast dissolves, about 5 minutes.

  2. In another small bowl, combine the cold water, sugar, salt, and olive oil. Stir to dissolve the sugar and salt.

  3. To make the dough by hand: Place 5¼ cups of the flour in a large bowl. Make a well in the center of the flour and stir in the yeast mixture along with the cold-water mixture. Using a wooden spoon, mix the dough, incorporating as much of the flour as possible. Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes. It will still be a little sticky but shouldn’t stick to your hands. Add only a minimum amount of flour to the work surface to keep the dough from sticking.

  4. To make the dough using a mixer: Fit a heavy-duty stand mixer with the dough hook attachment. Place 5¼ cups of the flour in the mixer bowl. Add the yeast mixture along with the cold-water mixture and mix on low speed until the flour is incorporated and the dough gathers together to form a coarse ball, about 4 minutes. Let rest for 2 minutes and then mix on low speed until the dough is smooth and not sticky, about 6 minutes longer. (lf the dough begins to climb up the dough hook toward the motor drive, stop the mixer and push it down. If the machine labors and the motor feels hot, stop and wait a few minutes for the motor to cool down.) Turn the dough out on a well-floured work surface and knead for a minute or two until it forms a smooth ball, adding up to ¼ cup of additional flour, if necessary.

  5. To prepare the dough for rising: Cut the dough into thirds to form three even portions, each weighing 15 ounces. With floured hands, pick up one portion of dough and pull the opposite edges together, wrapping them underneath toward the center to form a tight, smooth ball. Pinch to seal. Repeat with the other two portions. Place each portion in a 1-gallon lock-top plastic bag. Squeeze out all the air and seal the bags, allowing enough room for the dough to double in size.

  6. Refrigerate for at least 10 hours or up to 2 days. Remove from the refrigerator 1 hour before using to allow the dough to come to room temperature. Proceed with any New York-style pizza recipe.


Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!


I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

I made this dough for supper a couple of nights ago it is turned out great. I didnt have time to let it sit 10 hours, but I did let it rise for a while before making my pizzas. One batch made 3 full sized thick crust pizzas. I will definitely be using this recipe again. Next time I will try it after it is refrigerated for the recommended time. I bet it will be great!

Hi Lket! Thank you for responding. Glad to hear you liked the recipe, and that's really good to know you got three pizza crusts from the recipe. Thanks again for reaching out!

wow this dough is the best stuff ever!!! thank you!!!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
Sign In using Email and Password