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  • Writer's pictureRock Rousseau

Authentic New York Pizza Dough

A family recipe that has evolved for over 70 years that gives anyone longing for New York- style thin crust pizza something to truly enjoy! This New York pizza dough is an offshoot of Neapolitan-style dough—a thin crust pie, but slightly thicker than an Italian version. The crust is sturdy and tender due to adding olive oil in the dough. The dough can also be frozen for longer storage. We also ROCK OUT this recipe by adding some flavor to the dough by incorporating seasonings such as oregano or garlic powder for extra flavor.

  • 2/3 cup lukewarm drinking water

  • 1 teaspoon granulated sugar

  • One 1/8 oz package of active dry yeast

  • 1 cup of bread flour

  • 3/4 cup all purpose flour, plus more for dusting

  • 1 TBSN Extra Virgin Olive Oil

  • 1 teaspoon Kosher salt

Medium mixing bowl, mixing spoon, measuring spoons, aluminum foil, measuring cups, sharp carving knife Prep: 20 minutes prep Ready: 11 hours Serves: One 12"-15" pizza crust

1. Combine lukewarm water and sugar in small bowl; stir to dissolve sugar.

TIP: Do not use cold water, it must be warm to appropriately mix with the yeast.

2. Sprinkle yeast on top; stir to combine.

3. Let stand 5 to 10 minutes or until foamy.

4. Combine flour and salt in medium bowl.

5. Stir in yeast mixture and mix until mixture forms soft dough.

6. Remove dough to lightly floured surface.

7.Knead 5 minutes or until dough is smooth and elastic, adding additional flour, 1 tablespoon at a time, as needed.

8. Place dough in medium bowl coated with olive oil.

9. Turn dough in bowl and knead olive oil into the dough; cover with towel or plastic wrap.

TIP: Mix the oil in once all the flour has all been added. This allows the flour to hydrate properly.

10. Let rise in warm place 30 minutes or until doubled in bulk.

11. Punch dough down; place on lightly floured surface and knead about 2 minutes or until smooth.

12. Place dough into a zipper-lock freezer bag and remove as much air as possible when sealing.

13. Place in refrigerator and allow to rise at least 1 day, and up to 5.

TIP: I recommend allowing the dough to cure for 3 days to get the best results. This allows the dough to ferment in the refrigerator for 36 hours allowing enough time for a “cold rise” (instead of a warm rise on your kitchen counter).

14. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.

15. Pat dough into a flat circle, about 7 inches in diameter, and let rest 5 minutes.

16. Press and gently stretch dough from edges until dough seems to not stretch anymore, then let rest 5 minutes.

17. Continue patting and stretching until dough is 12 to 15 inches in diameter.

18. Spray 12- to 14-inch pizza pan with nonstick spray or place pizza stone in oven during preheating.

  • Calories: 70

  • Total Fat: 7g

  • Saturated Fat: 1.0g

  • Cholesterol: 0mg

  • Sodium: 585mg

  • Potassium: 24mg

  • Total Carbohydrates: 2g

  • Dietary Fiber: 0.2g

  • Protein: 0.4g

  • Sugars: 1g

Garlic Parmesan Crust

Follow recipe and sprinkle the entire unbaked crust with garlic powder and freshly grated Parmesan cheese.

Italian Herb Crust

Follow recipe and sprinkle the entire unbaked crust with dried Oregano, Parsley, and Basil.


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