New York Style Pizza Dough Recipe – only 4 ingredients to make the best pizza dough – this dough is so easy to work with! Make the dough and refrigerate until ready to use. Can make up to 3 or 4 days in advance. Recipe makes three personal thin-crust pizzas.
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On our trip to NYC for Memorial Day, we took a Pizza Tour. We went to four different pizza places. One in Little Italy and then got on a school bus to Staten Island for the other three places. You can read all about it here – https://www.plainchicken.com/scotts-pizza-tour-new-york-city/
It was SO much fun! We learned so much about pizza. We also got a great recipe for pizza dough. The recipe came from the owner of the pizza tour. He swore by it. I couldn’t wait to get home and try it!
This is hands down the best New York Pizza Dough recipe! It makes a delicious thin crust pizza. We have made this recipe every week since we’ve been home. This dough is super easy to make. It is also so easy to roll out. Some pizza dough is so difficult to roll into a circle. You can stretch it and it pulls back. SO frustrating! I promise you won’t have any problems with this dough. I just pressed it out into a circle, no need for a rolling pin!
How to Make NY Style Pizza Dough from Scratch
This pizza dough is effortless to make and only has FOUR simple ingredients! In the bowl of a stand mixer fitted with the dough hook, mix together active dry yeast, water, flour, and salt just until blended. Let the dough mixture rest in the mixing bowl for 20 minutes. Mix on low for 2 or 3 minutes, until the dough is springy and smooth. Divide the dough into three balls. Place each dough ball in a ziplock bag and place it in the refrigerator overnight to ferment/proof.
When ready to make the pizza, place a pizza stone or pizza steel in the oven and preheat to 550ºF. Remove the dough from the refrigerator and let sit at room temperature for 10 minutes before stretching. Roll the dough into a 10 to 12-inch circle. Top the pizza crust with tomato sauce, mozzarella cheese, and your favorite pizza toppings. Use a pizza peel to transfer the pizza to the hot pizza stone and bake until the crust is golden brown and the cheese is melted. Garnish the cooked pizza with garlic powder and oregano.
Helpful Tips & Frequently Asked Questions
- The recipe measurements are in grams. It is always best to bake using weight so that the measurements are correct. You can get a kitchen scale for under $15 on amazon. We use ours all the time. It is a great investment.
- You can use all-purpose flour or bread flour in this recipe.
- I mix the dough in my KitchenAid Mixer. If you don’t have an eclectic stand mixer, you can mix the dough in a large mixing bowl by hand or use a food processor fitted with a dough blade.
- I make the dough several days in advance and let it hang out in the fridge.
- The dough needs to be refrigerated at least 24 hours before using it.
- For a faster rise, use warm water and a pinch of sugar. Do not refrigerate, you can use the dough immediately.
- It will keep in the fridge for 3 or 4 days.
- This recipe makes three 10-12″ pizzas.
- Let the pizza stone/pizza steel heat in the oven for at least 40 minutes before baking the pizza.
- Roll out the dough on a piece of parchment paper, add toppings and transfer the assembled pizza on the parchment onto the stone (I use a pizza peel or cookie sheet to do this).
- Here is the link to our homemade pizza sauce: https://www.plainchicken.com/no-cook-pizza-sauce/
What to Serve with Pizza
This pizza always turns out amazing! It is 100xs better than any pizza place in town! If you plan on making a lot of pizza at home, I highly suggest buying a pizza steel. The crust gets a really good color on it and tastes amazing. The pizza stone does a good job, but the pizza steel takes it to a whole new level.
We usually serve pizza slices with a salad and some breadsticks. Here are a few of our favorite recipes from the blog that go great with this yummy pizza:
Creamy Italian Dressing
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Copycat Pizza Hut Breadsticks
Copycat Pizza Hut Breadsticks – so easy to make and seriously delicious!!! Refrigerated pizza dough topped with parmesan cheese, garlic…
Easy Parmesan Bread Twists
Easy Parmesan Bread Twists – made with refrigerated pizza dough! Tastes just like Domino’s Parmesan Bread Twists! YUM! Only 5…
Crunchy Romaine Toss
Crunchy Romaine Toss – CRAZY GOOD!!! Had this at a dinner party and everyone raved about it. I had to…
New York Style Pizza Dough
Ingredients:
- 315 g water
- 500 g all-purpose flour
- 4 g yeast
- 10 g salt
Instructions:
- In the bowl of a stand mixer, mix ingredient just until blended. Let rest for 20 minutes. Mix on low for 2 or 3 minutes, until the dough is springy and smooth.
- Divide the dough into three 276g balls. Place each ball in a ziplock bag with a dash of olive oil.
- Refrigerate dough overnight before using.
- When ready to make the pizza, put the stone/pizza steel in the oven and preheat it to 550ºF. Let the stone/pizza steel sit in the oven for at least 40 minutes before baking the pizza.
- Roll out the dough on a piece of parchment paper, add toppings and transfer the assembled pizza on the parchment on to the stone (I use a cookie sheet to do this). Bake for approximately 10 minutes.
Notes:
Steph
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should i use the dough hook or paddle attachment to mix the dough in the stand mixer?
Either one. I usually use the dough hook.
I made this dough on Saturday and we had it for dinner on Tuesday and it was amazing! I haven't unpacked my stone yet so I just cooked it at 475 for 12 minutes on a sprayed pizza pan with holes in the bottom. I also just split the dough in 1/2 for two large pizzas. It worked out BEAUTIFULLY! We'd been religiously using the Weeknight pizza dough recipe but THIS is our favorite by FAR now! Thank you!
If you want me to make this put it in cups and tablespoons and teaspoons PLEASE!
I'd love for you to make the pizza dough, it is the best recipe. However, it works best in the measurements listed above. I won't be converting it. Sorry!
Excited to try this! 2 questions: what type of flour did you use and what temp. of water? Thanks!!
I used unbleached all-purpose flour (King Arthur) and regular tap water. It doesn't have to be hot water if you let it proof in the fridge a couple of days.
hello 🙂 I do not have a scale, and honestly i don't have enough room in my little kitchen for one (I literally have my kitchenaid mixer in my hallway closet, lol) do/can you convert this into cups/tbsp/tsp?
Can you freeze the dough to be used later?
If you want to freeze it, put it in ziplock bags and then in freezer instead of the fridge. When you are ready to use it, put in the the fridge to thaw and rise.
A good way to explain why it’s important to weigh the flour rather than by cup is that people measure out the cup differently. It depends won how much you shake the cup, or how tightly you pack the cup with the flour as to how much it will weigh. weighing is the best way to get an accurate amount.
I just looked up the pizza steel and it comes in varying thicknesses. Which do you prefer?
I bought the .25 inch thick steel
can you give the standard measurements please?
This pizza steel has me so intrigued! I love me some me some pizza!
I totally agree about having a kitchen scale. Now I want the pizza steel. I will have to try this crust for the family. My 8 yo has been complaining that we haven't made pizza for a while.
This looks really good and I am anxious to try it but can you tell me why the recipe is listed in grams instead of cups and ounces? The conversions are not exact and I am worried it isn't going to come out right because I don't have gram measuring tools. Has anyone else made this using Cups and ounces?
Baking in grams is much more accurate. This dough is foolproof if you make it using the more accurate measurements in grams. You can get a kitchen scale for under $15. I linked to one on Amazon at the end of the post.
Homemade pizza dough is SOOOO much better than the store-bought stuff! And I love how simple and no-fuss this dough is!
Oh my gosh! This looks like a pizza from a restaurant. Love that the dough is easy to roll out. I have no patience for pizza dough that keeps wanting to pull back. 🙂
Do you leave the parchment under the pizza to bake it or slide it from the parchment onto the steel? Thanks.
I bake the pizza on the parchment paper.
What type of yeast did you use?
Fleischmann's: Active Dry Yeast
I finally got around to making this dough and it was amazing! The dough didn't shrink back after rolling and no rolling pin was required just like you said! It is my new favorite dough recipe. Thanks for sharing!
I'm ordering the Pizza Steel and the scale!! I can't wait to try this. Can you tell us what sauce you used? I believe I read your Pizza Tour blog and thought you said they only use tomato sauce?? No spices? Thanks for all your recipes.
Woo hoo! You are going to LOVE the pizza. On the tour, most places just used crushed tomatoes. I've been using Trader Joe's pizza sauce. I also have a homemade pizza sauce on the blog – https://www.plainchicken.com/2012/08/brownie-pan-pizza-with-homemade-pizza.html