Recipe By ItsJeanettic
Published Apr 4th
New York Italian Pizza Dough
Prep 30m Cook 6m Additional 10h Ready In 10h 36m
Servings 8 servings Calories 33.3

A really wet, sticky pizza dough that bakes up to perfection! Simple ingredients and technique in this dough make your pizza crust authentic, crispy and chewy just like your favorite NY brick oven joint. This recipe makes enough for three 10- to 12-inch pizzas, two 12- to 14-inch pizzas, one 16- to 18-inch pizza, or 6 to 8 small single serving stromboli.

Recipe Ingredients

  • 2 ½ cups warm water (110 degrees F/45 degrees C)
  • 2 teaspoons salt
  • 4 ½ cups bread flour
  • 2 teaspoons active dry yeast
  • ¼ cup bread flour, or more if needed
  • 1 tablespoon olive oil

Cooking Directions

  1. 1 Pour the warm water into the pan of a bread machine, sprinkle in the salt, and add the flour to the pan so the flour sits on top of the water. Make a hole in the top of the flour, and spoon the yeast into the hole. Let the mixture sit for 20 minutes to moisten the flour. Set the bread machine to the knead setting, and knead the dough for about 10 minutes. Turn the dough out onto a floured surface, and knead in 1/4 cup more flour or as needed, adding the flour about 2 tablespoons at a time, to make a wet, sticky, but elastic dough. The dough should be "as soft as a baby's bottom." Form the dough into a round shape.
  2. 2 Wipe the inside of a large bowl with olive oil, and place the round ball of dough into the bowl. Turn the dough over a couple of times so the dough picks up a thin coating of oil. Cover with a cloth, and refrigerate the dough for 10 hours or overnight.
  3. 3 The next day, allow the dough to come to room temperature before rolling out on a floured surface and adding toppings as desired. Roll the dough out thin with a thicker edge before adding toppings.
  4. 4 Place a pizza stone into oven, dust it with a little flour, and preheat oven to 500 degrees F (260 degrees C). Bake the pizza on the stone in the preheated oven until the bottom of the crust is browned, 6 to 8 minutes.

Nutrition Facts

  • Calories 33.3
  • Carbohydrate 3.5 g
  • Fat 1.8 g
  • Fiber 0.3 g
  • Protein 0.9 g
  • Saturated Fat 0.2 g
  • Sodium 584.2 mg

Chef's Notes

This dough can be made in a bread machine on the quick dough cycle if you prefer. If you do it in a bowl, you really need a dough mixer because this dough will be, and remain, pretty sticky, and it's impossible to work with it with your hands. It's important for the crust texture that it be a very soft, wet dough.


  1. Thanks for the reviews! Being a NY Italian gal out in the South, there were few options for a good pie. I have been experimenting for 3-4 yrs, with much advice from NY professionals, horrible flops, many trials & errors...and then success. I have since bought a KitchenAid mixer and its so much better to - Read more ...
  2. I make mine WITHOUT a bread machine, and it turns out wonderful. I use the same ingredients listed, though I might add up to a cup more flour depending on the humidity, b/c like the recipe states, this IS very sticky dough. To make by hand, I mixed the yeast and water to proof. Then - Read more ...
  3. Just enjoying a slice of pie made with this dough recipe, and it's hard not to keep going back and goo-ing up my hands with "one more bite" of it until I finish this review! The quintessential New York pizza has a thin, seared crust layer on the bottom, with light, ethereal bread topped with - Read more ...
  4. This was absolutely impossible to deal with and stretch out on a pizza pan. I just ended up with a sticky mess even after adding a lot more flour. Then it puffed up way too much in the oven and wasn't thin crust at all. Such good ratings on this recipe... I followed it to - Read more ...
  5. This is delicious! it made the Breakfast Pizza from All Recipes taste amazing. both times I made it with this dough it didn't last past dinner time.
  6. This is the best pizza dough recipe I have found. I only let it sit in the refrigerator about 30 mins. and it still turned out really yummy!! I also used a mixer instead of my bread machine. I just find it easier! Thanks for this recipe, I love it!!
  7. Perfect! I made it with my mixer, I had to add more flour before I put it in a bowl to raise the dough. I only waited 1 hour for it to rise and then I rolled it out. I made separate pizzas and put the dough on the grill. It made a perfect chewy - Read more ...
  8. The best pizza dough I've tried so far. It's soft, chewy, and shapes greatly. You will easily get thinner, crispier bottom but chewy and soft edge!
  9. pre bake the crust before freezing or baking
  10. This is the pizza dough recipe I've been looking for! Makes a real New York style pizza. I read a website by a famous New York pizza maker, and he said you had to have a sticky, tacky dough- well, none of the doughs I've made so far have come close until now. Thanks for - Read more ...