New York-Style Pizza Dough — chewy quick rise dough for the perfect foldable New York-style pizza slice. This recipe uses quick rise yeast to achieve the perfect dough in half the time.
As a lover of all pizza, it is hard to choose just one type to deem my favorite; but New York-style pizza does stand a little bit above all others. It is the best kind of greasy goodness that makes pizza the wonderful food that it is. What makes New York-style pizza special is that the dough is thin and crisp giving it the ability to literally fold in half without losing sauce or toppings. This particular recipe is one of the best that I’ve found. It’s adapted from Feeling Foodish, with a few modifications.
New York-style pizza dough ingredients and equipment
Mixer with dough hooks
Foldable crisp pizza crust without a pizza stone
The beauty of this crust is that it doesn’t require a pizza stone. This crust turns out airy, chewy, and crisp on a perforated or solid baking sheet making it the perfect texture for those foldable New York-style slices.
How to make and bake pizza dough
First, proof the yeast by mixing the water, sugar, and yeast in a bowl. Next, pour in the olive oil, flour, and salt. Use a dough hook attachment on medium speed for about 6-7 minutes.
Pour the dough onto a floured surface and knead the dough for another 2-3 minutes, stretching and shaping the dough into a ball. Place it back into the bowl and cover for 20-30 minutes. Using the instant yeast will allow it to rise in about 30 minutes or less. Once it’s doubled in size, use the dough as desired.
Uses for pizza dough
This dough rolled to 12-14” bakes in about 11-13 minutes with sauce and toppings at 475 degrees. Use it to make calzone, stromboli, breadsticks, and the best Banana Pepper Pepperoni Pizza and Spinach Tomato White Pizza.
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New York Style Pizza Dough
- 2 ½ c bread flour
- ¾ c warm water + 3 tbsp
- 1 ½ tsp instant yeast
- 2 tbsp olive oil
- 1 tbsp sugar
- 1 tsp salt
- To a mixer, add the sugar, water, and yeast to proof for 5 minutes. Follow by adding in this order the olive oil, flour, and salt. Using the dough hook attachment, turn the mixer to low speed to bring the dough together before increasing the speed to medium. Run the mixer for 6-7 minutes.
- Remove the dough to a floured surface to knead the dough into a ball. Coat the mixing bowl with extra oil and place the dough ball inside. Cover with plastic wrap and set in a warm environment for at least 30 min or until doubled in size. The dough is ready for use after it doubles in size. (Use a bit more flour for rolling.)
- This dough bakes in about 11-13 minutes with sauce and toppings at 475 degrees.
***This recipe was updated on 4/23/2020 for added content only and correction. It was first published on 10/18/2018.***