A tried and true recipe for the chewiest New York-style pizza dough. This recipe uses quick rise yeast to achieve the perfect dough in half the time.
I’m a lover of all pizza but New York-style pizza stands 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 it is actually the best out there. I’m all about quick and easy so I’ve shortened the rise time and add a little more oil to make it the perfect dough for my taste.
Types of pizza dough flour
Every New York pizza dough starts out with glutenous flour. The gluten content is what makes the crust chewy and crisp when baked. To achieve that in this recipe I’m using bread flour. You may choose to use all-purpose or even “00” flour (https://shop.kingarthurflour.com/items/italian-style-flour-3-lb). Both have a moderate amount of gluten that will make a chewy crust if kneaded properly. Alternative flours will not produce a true New York style crust.
Making 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.
To make the dough
First, proof the yeast by mixing the water, sugar, and the 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.
Stretch and shape the dough into a ball and place it back into the bowl and cover for 20 minutes. Using the instant yeast will allow it to rise in about 30 minutes or so. Once it’s doubled in size, you could knead it again for a second rise or use it right away. I allow mine to rise twice so that it’s soft enough to roll.
How to roll/stretch pizza dough
I’m probably the worse person to teach anyone how to roll out pizza dough, so I’ll leave it to an expert. Check out the video below for pro stretching techniques.
Delicious pizza recipes to make using New York-style pizza dough
Banana Pepper and Pepperoni Pizza using Quick and Easy Pantry Pizza Sauce.
- 2 1/2 c bread flour
- 3/4 c warm water + 3 tbsp
- 1 1/2 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 and form it 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.
- Punch down dough and divide the dough in half. Place the balls on a baking sheet and cover for another 20-30 minutes. After the final rise, the dough is ready for use. Use a bit more flour for rolling and shaping.
- This dough bakes in about 11-13 minutes with sauce and toppings at 425 degrees.
***This recipe was updated on 4/23/2020 for added content only and correction. It was first published on 10/18/2018.***