Editors' Pick
New York-Style Pizza Crust
photo by Jonathan Melendez
- Ready In:
- 1hr
- Ingredients:
- 6
- Yields:
-
1 twelve inch crust
ingredients
- 2⁄3 cup water (11O°F to 115°F)
- 1 teaspoon sugar
- 1⁄8 ounce package fast rise yeast or 1/8 ounce package active dry yeast
- 1 3⁄4 cups all-purpose flour or 1 3/4 cups bread flour
- 1⁄2 teaspoon salt
- 1 tablespoon cornmeal (optional)
directions
- Combine water and sugar in small bowl; stir to dissolve sugar.
- Sprinkle yeast on top; stir to combine.
- Let stand 5 to 10 minutes or until foamy.
- Combine flour and salt in medium bowl.
- Stir in yeast mixture.
- Mix until mixture forms soft dough.
- Remove dough to lightly floured surface.
- Knead 5 minutes or until dough is smooth and elastic, adding additional flour, 1 tablespoon at a time, as needed.
- Place dough in medium bowl coated with nonstick cooking spray.
- Turn dough in bowl so top is coated with cooking spray; cover with towel or plastic wrap.
- Let rise in warm place 30 minutes or until doubled in bulk.
- Punch dough down; place on lightly floured surface and knead about 2 minutes or until smooth.
- Pat dough into flat disc about 7 inches in diameter.
- Let rest 2 to 3 minutes.
- Pat and gently stretch dough from edges until dough seems to not stretch anymore.
- Let rest 2 to 3 minutes.
- Continue patting and stretching until dough is 12 to 14 inches in diameter.
- Spray 12- to 14-inch pizza pan with nonstick spray; sprinkle with commeal, if desired.
- Press dough into pan.
- Preheat oven to 5OOF.
- Follow directions for individual recipes, baking pizza on bottom rack of oven.
Questions & Replies
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Can someone please tell me in teaspoons not grams our ounces for the yeast. Thank you!! -
This may seem like a silly question, but should the crust be baked before adding toppings? (Novice Baker, here.. lol) Thanks in advance. -
All of my yeast packets are 1/4 ounce. Can I just use a measured amount of loose yeast from a jar instead (1 1/2 tsps.)? -
Can I keep dough in fridge for 24 h ?
Reviews
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This recipe is hands down off the chain. I'm a 50 born and raised in N.Y.C. and have enjoyed pizza from the cradle.I live in Arizona now and the pizza just Sucks. I've been trying for a couple of years with mediocre results. This recipe produced the best pizza I've ever made. It's better than NYPD pizza in Scottsdale with their so called N.Y.C flourinadited water. I'm sure with a little more practice and tweeking it with toppings it will only get better. Thank you sooooo much.. Bada bing -
First time making anything with yeast, and we weren’t sure if we should use the quick or regular. Tried quick first, but it did not foam as the water was too hot. Tried again. and I think the water was too cold but we ran with it. We used an old tamale steamer insert (similar to the picture I added) because it looks similar to the pans we used when I worked in my cousin’s pizza restaurant 25 years ago. Added butter and garlic salt to the edges. The pizza was amazing. The dough didn’t rise much, but I was really proud of the results. 15 minutes, bottom rack, 500 degrees.
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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!
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Can't make NY pizza here. I could never afford to ship NY water to AZ. I will just have to be satisfied buy my pizza at AZNYPD since they get the water shipped in to make the crust. -
Very good recipe! We made 4 pizzas and everyone came back for seconds-or thirds?? -
see 119 more reviews
Tweaks
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I double this and always add in 1/4 tsp's of powdered onion, garlic, basil, oregano, and a dash of crushed red pepper. Freezes well after punching down the risen dough. Split it into 2 and coat in olive oil prior to packaging it in a freezer bag/ziploc. -
I used my electric mixer and let it do the majority of the kneading there and I cut them in half to make individual pizzas. They were fantastic! This is in my handwritten recipe book for my kids and grandkids.
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I just registered on the website just so I could leave this recipe a five-star review. I've made a lot of pizza over the years and finally found a favorite standby, but this recipe just deposed it. Delicious, like eating GOOD restaurant pizza, nice a crusty and, yes, chewy. I substituted 1 cup of the flour with whole wheat, added pinches of basil, oregano, and rosemary, and a couple shakes each of garlic powder and parmesan cheese. I was skeptical of the 500-degree oven temp because my previous recipe was low compared to that, but it came out perfect. Thanks for sharing!
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This is my new official pizza crust recipe! I had some problems with the dough becoming smooth, but I'm pretty sure that was because I used whey instead of water. In spite of my attempt at resourcefulness, the pizza crust was very tasty and crisp, which is exactly what I wanted. Thank you so much! -
Loved this stuff. Fit my 16" pan perfectly, just had to pull and prod a little. Used 3/4 tsp of quick rise yeast and subbed 1Tbsp flour for gluten. Pricked with a fork then baked 7 min @ 475, topped then baked another 10. Easy to work with and a chewy but crunchy result, and stood up well to quite a few toppings. Yup, this is the one for me. Thanks for this!
RECIPE SUBMITTED BY
RecipeNut
Smithfield, Rhode Island
