new york style pizza crust recipe
The Best new york style pizza crust recipe
This crust is also surprisingly good for you, at least in moderation. The whole-grain flour and a little extra olive oil keep things heartier than store-bought slices, and the lack of refined flour means you’re getting more fiber and nutrients than you’d find in a typical deep-dish crust. It’s the kind of recipe that’s easy to double up on, whether you’re feeding a crowd or just treating yourself to a slice after a long week. Plus, it’s foolproof—no one messes up this crust, and that’s why I’ve kept it in my rotation for so long. It’s the kind of simple, reliable dish that doesn’t need a lot of fuss, but it always delivers.
Classic New York-Style Pizza Crust
A crispy, chewy crust that holds up to thick toppings and delivers that iconic New York pizza experience. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 packet active dry yeast
- 1 cup warm water
- 1 tbsp olive oil
- 1 cup tomato sauce
- 2 cloves garlic
- 1 tbsp olive oil
👨🍳Directions
-
1
Activate the yeast by mixing it with warm water and a pinch of sugar in a bowl. Let sit for 5 minutes until foamy. -
2
In another bowl, combine flour and salt. Pour the yeast mixture into the flour, then add olive oil. Mix until a dough forms. -
3
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size. -
4
Preheat oven to 425°F. Punch down the dough and divide into 4 equal pieces. Roll each into a thin, slightly thick circle (about 12 inches). -
5
Place each rolled dough on a baking sheet lined with parchment paper. Bake for 12–15 minutes until edges are golden and the centers are puffed. -
6
While the crust bakes, heat olive oil in a pan and sauté garlic in the sauce until fragrant. Spread tomato sauce evenly over each crust.
🔧Equipment
- Mixing bowl
- Kitchen scale (optional)
- Rolling pin
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic New York-Style Pizza Crust Works
❓ Frequently Asked Questions About New York-Style Pizza Crust
1. What makes this New York-style pizza crust so different from traditional thin-crust pizzas?
This crust is thicker and chewier than most, designed to hold up to the deep-frying process that’s central to New York-style pizza. Its high hydration dough (about 70% water) and long fermentation time create a soft yet sturdy texture that’s perfect for folding and serving. Unlike thin crusts, which rely on crispiness, this version prioritizes a tender, pillowy inside with a slightly crisp exterior—ideal for that classic New York diner feel.
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2. How long should I let the dough rest before shaping it for the deep-fryer?
For best results, let the dough rest for at least 1–2 hours at room temperature (or overnight in the fridge for deeper flavor development). This step allows the gluten to relax, making the dough easier to handle and preventing tears when shaping. If you’re short on time, a 30-minute rest will work, but the texture won’t be as tender.
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3. Can I use this recipe for a non-deep-fried New York-style pizza (e.g., baked on a pizza stone)?
Yes, but the crust will be slightly thinner and less chewy. For baking, preheat your oven to 475°F (245°C) and bake the pizza on a pizza stone or steel for 12–15 minutes, flipping halfway. The dough will rise more than deep-fried versions, so monitor closely to avoid over-browning. If you prefer a crispier exterior, brush the top with olive oil before baking.
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4. What’s the secret to keeping the crust soft after frying?
The key is not overhandling the dough and using a high-fat oil (like vegetable or canola) for frying. After frying, let the pizza cool slightly on a wire rack to prevent sogginess. If you’re serving immediately, consider adding a dusting of flour or semolina to the plate to absorb excess oil. For extra softness, brush the hot crust with butter or olive oil right after frying.
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5. Can I make this crust ahead of time and still get the best texture?
Absolutely! Shape the dough into a ball, wrap it tightly in plastic, and refrigerate for up to 24 hours (or freeze for up to 3 months). When ready to fry, let it sit at room temperature for 30–60 minutes before shaping. Thawing in the fridge overnight works too, but bring it to room temp for best results. The longer it rests, the more flavorful the crust will be.
