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Golden brown homemade white pizza topped with melted cheese, bacon, and herbs on a wooden cutting board.

New York Crust (Our Favorite Pizza Dough Recipe)

Achieve that iconic New York-style pizza experience at home with this perfectly chewy, crisp, and flavorful dough. This recipe delivers a crust that's both sturdy enough for generous toppings and delightfully foldable.
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Prep Time 25 minutes
Total Time 2 hours 30 minutes
Servings: 2 pizzas
Course: Bread, Side Dish
Cuisine: American, Italian
Calories: 1020
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 1 1/2 cups Warm Water (105-115°F / 40-46°C)
  • 2 1/4 tsp Active Dry Yeast (one standard packet)
  • 1 tsp Granulated Sugar
  • 4 cups Bread Flour (about 500g, plus more for dusting)
  • 2 tsp Fine Sea Salt
  • 1 tsp Diastatic Malt Powder (optional, but recommended for authentic flavor and browning)
  • 2 tbsp Olive Oil (plus more for the bowl)

Equipment

  • Large mixing bowl
  • Stand mixer with dough hook (optional)
  • Measuring cups and spoons
  • Kitchen scale (recommended)
  • Plastic Wrap or Clean Kitchen Towel

Method
 

Activate the Yeast
  1. In a large mixing bowl (or the bowl of a stand mixer), combine the warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes until foamy. This indicates the yeast is active.
Combine Dry Ingredients
  1. In a separate bowl, whisk together the bread flour, fine sea salt, and diastatic malt powder (if using).
Mix and Knead the Dough
  1. Pour the olive oil into the activated yeast mixture. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or on low speed with a stand mixer (using the dough hook) until a shaggy dough forms and all the flour is hydrated.
  2. If using a stand mixer, increase the speed to medium-low and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic.
First Rise (Bulk Fermentation)
  1. Lightly grease a clean large bowl with a little olive oil. Transfer the dough to the greased bowl, turning once to coat. Cover the bowl tightly with plastic wrap or a clean, damp kitchen towel. Let the dough rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size.
Divide and Shape
  1. Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Divide the dough into two equal portions. Gently shape each portion into a tight ball by tucking the edges underneath and rolling it against the counter to create tension on the surface.
Second Rest (Proofing)
  1. Place the dough balls on a lightly floured baking sheet or individual lightly oiled containers. Cover loosely with plastic wrap or a clean towel. Let them rest at room temperature for at least 30 minutes before shaping your pizza. This relaxes the gluten, making the dough easier to stretch.
  2. Alternatively, for enhanced flavor and a chewier crust (cold fermentation), lightly oil two separate airtight containers, place each dough ball inside, and refrigerate for 24-72 hours. Bring to room temperature for 1-2 hours before stretching and baking.
Ready to Use
  1. Your New York-style pizza dough is now ready to be stretched, topped, and baked into your favorite pizza!

Notes

For best results, use a kitchen scale to measure flour accurately. If you don't have diastatic malt powder, you can omit it, but it contributes significantly to the characteristic flavor and browning of a true New York crust. When stretching, try to avoid a rolling pin; instead, use your hands to gently work the dough from the center outwards, leaving a slightly thicker edge for the crust.