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    You are in: Home / Recipes / New York-Style Pizza Dough Recipe
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    New York-Style Pizza Dough

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    ratherbeswimmin''s Note:

    This dough is a little wetter to work with. Should reward you with a crisp and airy, yet chewy crust. New York pizza dough is pressed, stretched, and /or tossed but never rolled with a rolling pin. As you press and stretch the dough, if it bounces back, let it rest a few minutes before continuing. Instructions for making dough by hand or using a mixer.

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    fifteen ...

    Units: US | Metric

    • 1 (2 1/2 teaspoon) package active dry yeast
    • 1 cup lukewarm water (90 -100 F)
    • 1 1/4 cups ice-cold water
    • 1 teaspoon sugar
    • 1 tablespoon salt (or 1 1/2 T. kosher salt)
    • 2 tablespoons olive oil
    • 5 1/4-5 1/2 cups unbleached bread flour (plus more for dusting)


    1. 1
      In a small bowl, using a fork, stir the yeast into the lukewarm water; set aside 5 minutes, or until the yeast dissolves.
    2. 2
      In another small bowl, combine the cold water, sugar, salt, and olive oil; stir to dissolve sugar and salt.
    3. 3
      To make dough by hand: Place 5 ¼ cups 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.
    4. 4
      Mix the dough, using a wooden spoon, incorporating as much of the flour as possible.
    5. 5
      Turn the dough out on a lightly floured work surface and knead until soft and elastic (10-12 minutes); it will still be a little sticky but shouldn’t stick to your hands.
    6. 6
      Add only minimum amount of flour to work suface to keep dough from sticking.
    7. 7
      To make with a mixer: fit a heavy-duty stand mixer with the dough hook attachment.
    8. 8
      Add 5 ¼ cups flour in to mixer bowl; add in the yeast mixer and the cold water mixture; mix on low speed until the flour is incorporated and the dough gathers together to form a coarse ball, about 4 minutes.
    9. 9
      Let rest for 2 minutes and then mix on low until the dough is smooth and not sticky, about 6 more minutes (if 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).
    10. 10
      Turn the dough out onto a well-floured work surface; knead for a minute or two until it forms a smooth ball, adding up to ¼ cup additional flour, if necessary.
    11. 11
      Prepare dough for rising: Cut the dough into thirds to form 3 even portions, each weighing 15 ounces.
    12. 12
      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.
    13. 13
      Repeat with the other two portions; place each portion in a 1-gallon zip-lock plastic bag; squeeze out all the air and seal the bags, allowing enough room for the dough to double in size.
    14. 14
      Refrigerate for at least 10 hours or up to 2 days.
    15. 15
      Remove from refrigerator 1 hour before using to allow dough to come to room temperature.
    16. 16
      Each 15 ounce dough portion makes one 12-inch pizza; remove dough from plastic bag and place on a lightly floured work surface; lightly dust the dough with flour; lay dough on a round pizza pan or screen that has been coated with cooking spray; gently stretch dough into a 12-inch round; proceed with pizza recipe.

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    Ratings & Reviews:

    • on April 26, 2008


      This is the best recipe I have run across. I did not have the recommended 10 hours to refrigerate, I also halved the dough intending to refrigerate, but the first was such a success, a second pie was impossible to pass up.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 12, 2007


      I really wanted to try this because it uses a cold rise, which is supposed to give dough a stronger flavor. This crust did have a nice, more bready flavor. I found I needed to add quite a bit of flour when kneading as it was very sticky, but this might have been because I was only making 1/3 of the recipe. It didn't seem to hurt the dough any; it rose and shaped beautifully. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for New York-Style Pizza Dough

    Serving Size: 1 (1311 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 960.3
    Calories from Fat 118
    Total Fat 13.1 g
    Saturated Fat 1.8 g
    Cholesterol 0.0 mg
    Sodium 2335.6 mg
    Total Carbohydrate 176.5 g
    Dietary Fiber 6.4 g
    Sugars 2.1 g
    Protein 30.0 g

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