New York-Style Pizza Dough

"You'll find this dough to be a little wetter and tackier to work with than some of the others. Learning to work with a slightly sticky dough rewards you with a crust that is crisp and airy, yet chewy. In New York, most pizza dough is pressed, stretched, and tossed, but never rolled with a rolling pin. Keep your hands well dusted with flour and even though the dough feels tacky, your hands won't stick and tear the dough. As you press and stretch the dough, if it bounces back, let it rest for a few minutes before continuing to stretch and toss the dough. This is a great dough for practicing your tossing skills! Time does not include rise-time. Adapted rom Diane Morgan and Tony Gemignani, Pizza (Chronicle Books, 2005). For their topping recipe, see Recipe #364408"
photo by 2Bleu photo by 2Bleu
photo by 2Bleu
photo by KateL photo by KateL
photo by KateL photo by KateL
photo by CoffeeB photo by CoffeeB
photo by CoffeeB photo by CoffeeB
Ready In:
3 pie crusts


  • 1 (2 1/2 teaspoon) package active dry yeast
  • 1 cup lukewarm water (90 F to 100 F)
  • 1 14 cups ice-cold water
  • 1 teaspoon sugar
  • 1 12 tablespoons kosher salt
  • 1 tablespoon italian seasoning (optional)
  • 2 tablespoons olive oil
  • 5 14 - 5 12 cups unbleached bread flour, plus more for dusting


  • In a small bowl, using a fork, stir the yeast into the lukewarm water. Set aside until the yeast dissolves, about 5 minutes.
  • In another small bowl, combine the cold water, sugar, salt and olive oil (and optional italian seasoning). Stir to dissolve the sugar and salt.
  • TO MAKE THE DOUGH BY HAND: Place 5 1/4 cups of the 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. Using a wooden spoon, mix the dough, incorporating as much of the flour as possible.
  • Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes. It will still be a little sticky but shouldn't stick to your hands. Add only a minimum amount of flour to the work surface to keep the dough from sticking.
  • TO MAKE THE DOUGH USING A STAND MIXER: Fit a heavy-duty stand mixer with the dough hook attachment. Place 5 1/4 cups of the flour in the mixer bowl. Add the yeast mixture along with the cold-water mixture and mix on low speed until the flour is incorporated and the dough gathers together to form a coarse ball, about 4 minutes. Let rest for 2 minutes.
  • Mix on low speed until the dough is smooth and not sticky, about 6 minutes longer. (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.) Turn the dough out on a well-floured work surface and knead for a minute or two until it forms a smooth ball, adding up to 1/4 cup of additional flour, if necessary.
  • PREP DOUGH FOR RISING: Cut the dough into thirds to form three even portions, each weighing 15 ounces. 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. Repeat with the other two portions. Place each portion in plastic grocery bag, twist the top together and fold excess underneath. be sure to allow enough room for the dough to double in size in each bag.
  • Refrigerate for at least 10 hours or up to 2 days. Remove from the refrigerator 1 hour before using to allow the dough to come to room temperature. Proceed with your favorite pizza recipe. Makes 45 ounces dough or three 15-ounce portions, enough for three 12-inch pizzas.

Questions & Replies

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  1. RecipeLeech
    Awesome recipe, and you were right, it really was easier to work with, and a lot more on par with what I was expecting from a NY crust than the others Ive tried. Thanks for posting this!
  2. CoffeeB
    I have never worked with pizza dough that went together so easily. I chose to knead by hand as I"ve never used my dough hook on my KitchenAid. So, never wanting to fix something that isn't broken decided to do it the old fashion way. I cut this recipe in 1/2 as I was only serving two and it rolled out (splendidly) into an 11x15 inch square on my stone cookiesheet. I did chose to add the italian seasoning to the dough to give it a little more taste. Topped with some home-made pepperoni's and sausage from the local deli along with some shredded moz and parm and this made a filling meal for the family. I'll be making this again as it's just a great all-around pizza crust. Made for PRMR.
  3. msravenn
    I tried this recipe after using a differant persons and one for my kitchen arm as well. I didn't use a bag or tinfoile on my pan. the dough after storing it in a bowl that was oiled stuck but was doable . It didn't stick so bad i couldn't get it out nor did I waste much of the dough. I thought it was odd that tinfoil was used but perhaps it was used to add crispiness.? I did increase the sugar to a tablespoon though and to behonest my crust came out nicely chewy but slightly crispy this way. As sugar feeds the yeast. This recipe for me really came out the way I personally wanted as my roommate and I both lost our teeth. I found that if you bake a pizza at 500F for 10 minutes it often is crispy and delicious if that is your goal. However for my taste we bake it at 475F for 13 it not really scripy but chewy. This is an excelent dough for a stuffed crust pizza as I found my cheese does not leak out of the crust. Rather you use tinfoil/uluminum foil or not you should use some olive oil before putting the dough on cornmeal adds flavor and also helps too. Remember if your dough doesn't turn out on first try Practice makes perfect. No cook in existance never has a bad batch. Sometimes rearranging the order helps too.
  4. rchicano1_12428114
    I have been looking for the perfect pizza dough for a long time and THIS is it! I grew up in Philly, but I've lived all over the country and it is so hard to find a decent pizza anywhere but the New York/Philly metros (don't get me started on the sandwiches in other places either). The chains pizza stores just don't measure up, so I make my own. Especially now that I have this recipe.<br/><br/>This dough is so easy to work with and the flavor is on point! Awesome! Thank you so much for this recipe!
  5. Nimz_
    This was just excellent. I made 1/3 for a small pizza and skipped the refrigeration time and just let it rise for about 45 minutes after getting it all mixed and kneaded well. I used the Italian seasoning which really gives a lot of flavor to the dough. Very easy to work with and made for a great bacon, red pepper, onion and jalepeno pizza. Made for Cookbook tag. Thanks 2bleu.


Original Zaaarite. Food lovers. Lynnda passed away in March 2020. Her recipes live on here for everyone to enjoy and Rick continues the tradition. We will forever live together through our food. Live well. Eat well.?
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