New York Crust Pizza Dough
This is our go-to pizza crust recipe. We've been making pizza with this crust for years now. It's easy peasy, just need to make it a bit ahead of time and it always comes out great. Thin, tasty, crusty yet still chewy on the inside and strong enough have a thin base without a soggy bottom.
- Prep time
- 4 hr 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.5 cup warm water
- 1.5 tsp salt
- 1.5 tsp yeast
- 3 cup flour, 375g
- 1/4 cup extra flour, 31g
- 1 tsp extra virgin olive oil
Instructions
- 1
Preheat oven to 450 F or 240 C.
- 2
Pour water and salt in mixing bowl and stir to dissolve salt.
- 3
Add yeast, then flour and mix with hand mixer (with the dough hook attachment) for 10 minutes. It will be very wet.
- 4
Add more flour, 2 tbsps at a time and knead with your hands until the dough forms a soft wet ball.
- 5
Use olive oil to lightly oil the sides of a deep bowl, plop in the dough, cover and place in refrigerator preferably overnight or at least 4 hours.
- 6
Flour your working surface generously and dump dough out. Generously sprinkle flour over top of dough and cut into 4 equal pieces. Do not knead. Shape into balls and put onto lightly floured surface and cover.
- 7
Take out one ball of dough at a time when ready to make pizza. Use hands or rolling pin to press dough out into a 10 inch circle, lightly dusting with flour on bottom and top to prevent sticking, leaving a slightly thicker edge all around.
- 8
Place rolled out dough on baking sheet if using. Put on your sauce, cheese and toppings.
- 9
Pop baking sheet into oven. If using pizza stone, use pizza peel to slide onto the stone. Bake 12-15 mins or until crust is golden brown.