New York-Style Pizza Crust

Total Time
1hr
Prep
1 hr
Cook
0 mins
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Ingredients

Nutrition

Directions

  1. Combine water and sugar in small bowl; stir to dissolve sugar.
  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.
  6. Mix until mixture forms soft dough.
  7. Remove dough to lightly floured surface.
  8. Knead 5 minutes or until dough is smooth and elastic, adding additional flour, 1 tablespoon at a time, as needed.
  9. Place dough in medium bowl coated with nonstick cooking spray.
  10. Turn dough in bowl so top is coated with cooking spray; cover with towel or plastic wrap.
  11. Let rise in warm place 30 minutes or until doubled in bulk.
  12. Punch dough down; place on lightly floured surface and knead about 2 minutes or until smooth.
  13. Pat dough into flat disc about 7 inches in diameter.
  14. Let rest 2 to 3 minutes.
  15. Pat and gently stretch dough from edges until dough seems to not stretch anymore.
  16. Let rest 2 to 3 minutes.
  17. Continue patting and stretching until dough is 12 to 14 inches in diameter.
  18. Spray 12- to 14-inch pizza pan with nonstick spray; sprinkle with commeal, if desired.
  19. Press dough into pan.
  20. Preheat oven to 5OOF.
  21. Follow directions for individual recipes, baking pizza on bottom rack of oven.
Most Helpful

5 5

I've found my HG pizza crust, thank you! I have made this and eaten it fresh, and I have also made it (up to the point where you form it into the crust) and frozen it for future use. It works beautifully if you thaw it in the fridge all day, and then let it sit at room temperature for about an hour before you start forming your crust. The flavor is great, the thickness is perfect, I love this dough. I always use bread flour in this recipe, and I have quadrupled this recipe with great results. We like to make our own mini pizzas with this recipe, and my kids love having their own pizza that they made themselves. Thank you for sharing your recipe!

5 5

Oh My! Yum! I put quite a bite of olive oil on the pan for flavor. It crisped up nicely and was soft/chewy on the inside. Due to the high temp I didn't have to pre-cook the mushrooms or anything...wonderful crust!

5 5

Mmm, just what I was looking for. I baked mine for about 7 minutes directly on the oven rack and then took it out and then topped it. This crust comes out perfectly crispy on the bottom and has great flavor as well. Thanks for posting.