New York-Style Pizza Crust

  • Prep Time: 1 hrs
  • Total Time: 1 hrs
  • Yield: 1twelve inch crust
  • Ingredients

  • 2/3 cupwater( 11O°F to 115°F)
  • 1teaspoonsugar
  • 1/8 ounce packagefast rise yeast or 1/8 ounce package active dry yeast
  • 1 3/4 cups all-purpose flour or 1 3/4 cupsbread flour
  • 1/2 teaspoonsalt
  • 1tablespooncornmeal(optional)
  • Directions

  • Combine water and sugar in small bowl; stir to dissolve sugar.
  • Sprinkle yeast on top; stir to combine.
  • Let stand 5 to 10 minutes or until foamy.
  • Combine flour and salt in medium bowl.
  • Stir in yeast mixture.
  • Mix until mixture forms soft dough.
  • Remove dough to lightly floured surface.
  • Knead 5 minutes or until dough is smooth and elastic, adding additional flour, 1 tablespoon at a time, as needed.
  • Place dough in medium bowl coated with nonstick cooking spray.
  • Turn dough in bowl so top is coated with cooking spray; cover with towel or plastic wrap.
  • Let rise in warm place 30 minutes or until doubled in bulk.
  • Punch dough down; place on lightly floured surface and knead about 2 minutes or until smooth.
  • Pat dough into flat disc about 7 inches in diameter.
  • Let rest 2 to 3 minutes.
  • Pat and gently stretch dough from edges until dough seems to not stretch anymore.
  • Let rest 2 to 3 minutes.
  • Continue patting and stretching until dough is 12 to 14 inches in diameter.
  • Spray 12- to 14-inch pizza pan with nonstick spray; sprinkle with commeal, if desired.
  • Press dough into pan.
  • Preheat oven to 5OOF.
  • Follow directions for individual recipes, baking pizza on bottom rack of oven.
  • Reviews

  • “I’ve found my HG pizza crust, thank you! I have made this and eaten it fresh, and I have also made it (up to the point where you form it into the crust) and frozen it for future use. It works beautifully if you thaw it in the fridge all day, and then let it sit at room temperature for about an hour before you start forming your crust. The flavor is great, the thickness is perfect, I love this dough. I always use bread flour in this recipe, and I have quadrupled this recipe with great results. We like to make our own mini pizzas with this recipe, and my kids love having their own pizza that they made themselves. Thank you for sharing your recipe!”

  • “Oh My!Yum!I put quite a bite of olive oil on the pan for flavor.It crisped up nicely and was soft/chewy on the inside.Due to the high temp I didn’t have to pre-cook the mushrooms or anything…wonderful crust!”

  • “Mmm, just what I was looking for.I baked mine for about 7 minutes directly on the oven rack and then took it out and then topped it.This crust comes out perfectly crispy on the bottom and has great flavor as well.Thanks for posting.”

  • “I love this recipe, thank you for sharing it!I like it so much, I’ll be replacing it with the Pizza Hut recipe, I’ve used many times.This one is so much easier though to work with.I tripled this recipe, and increased the water to 3 full measures.Kneaded it in a bread machine, after it was finished kneading.I took the dough out and put olive oil on the outside while it was rising.It doubled very fast in a pre warmed(slightly) oven, then turned off the oven for the duration of the time for the dough to rise, which was only about 40 minutes, could have been less but this is the time I checked it.What I love the most about the crust though is that it was very easy to roll out.I was worried at first it might come out too doughy or tough.But, it came out PERFECT for me and as I said before I’ll be using this recipe from now on.Thanks for sharing such a great recipe!Regards.”

  • “Loved this stuff. Fit my 16″ pan perfectly, just had to pull and prod a little.Used 3/4 tsp of quick rise yeast and subbed 1Tbsp flour for gluten. Pricked with a fork then baked 7 min @ 475, topped then baked another 10. Easy to work with and a chewy but crunchy result, and stood up well to quite a few toppings. Yup, this is the one for me.Thanks for this!”

  • “I didn’t know if this was going to turn out for me or not since I was feeling really lazy (and I don’t have really good luck with making dough by hand) and used my breadmaker’s dough cycle…I wasn’t really sure what 1/8oz of yeast was, so I converted it to 3.5g and it actually came out to a scant 1.5 tsp.Since I was using the breadmaker, I only warmed my water to 85F and let the machine do all the work.It worked perfectly!!!Then I followed the recipe starting at step 9…I loved this dough… so easy to work with and it didn’t tear on me at all…I patted it out to a perfect 12in round on my pizza pan ( just sprayed with olive oil, no corn meal) pre-baked at 425F for 7 min ( after “forking it” ) and then sauced it with Recipe #114392 topped off with fresh mozzarella and baked for another 8-10 min on the top rack (I don’t like my bottom crust to be that dark).It was beautiful!This is my go-to crust from now on…The crust was just perfect… not too thin or thick and the outside ring was crispy on the outside and so soft and chewy on the inside…I had a piece the next day warmed in the microwave and it was still really good…Thanks for a great recipe!!!”

  • “very easy and very good crust. loved it!i used whole wheat flour and it was just fantastic. thanks for the recipe! i’ll be using this a lot.”

  • “So easy and suh great results!
    I don’t get along well with yeast but seeing how simple this recipe was I decided to give it a try since I had some fresh mozarella close to it’s expiration date.
    The dough is super easy to work with and needs very little extra flour because it’s not sticky.
    I did find it needed a little more salt that the recipe calls for. I rolled it really thin, topped it, and baked on a cooling rack. The bottom crisped beautifully and the edges were nice and chewy.
    Who needs to pay $30 a pie in a fancy pizza rest when you can make this at home?!
    Going to try to recreate my favorite pizza from a local pizza shop next!”

  • “This is great crust.I made this last night and the only problem I had with it was, I wished I would have made two!! We loved it.It cooked up beautifully and just the right thickness.I didn’t use a pizza pan but just a regular jelly roll pan.We loved it, thank you for sharing this recipe with us.”

  • “Easy! Loved it. Going in our regular rotation. Didn’t need any extra flour. Everyone devoured it. Fed just two adults and two little girls so a bigger family better plan on doubling it!”

  • “So good and chewy….I served this for Super Bowl Sunday and it was a hit.The next day with the leftovers I heated inskillet with some oil oil to crisp up the crust, my goodness…delicious.I used 1.5 t. of the yeast with great results.”

  • “This produces a wonderfully tender and fluffy crust with a nice crisp on the bottom from the cornmeal (I also oiled the pan with a good bit of evoo).Delicate and flavorful, this is a great pizza crust or cheese stick recipe.”

  • “I used this recipe for a stromboli…turned out great crispy yet soft and chewy…great recipe”

  • “This turned out great. Perfect texture and thickness. It was easy too, well from where I sat sipping my wine it looked easy while my husband was making it. :)”

  • “So, so good and so so easy to make.This made a perfect 14” thin crust pizza.I used it to make recipe #368535 so added additional flavors to it, but the end result was just perfect.I’ll make this one again.Thanks.Made for “Let’s Party 2011″”

  • “Very easy. My first time not using the bread machine to mix. Had to make pizza two days in a row because all loved it. Thank you!”

  • “Love it! Thin crust, crispy edges…perfect!”

  • “I love this recipe! Who’d have thought that pizza crust recipes could vary so much? This has become our go-to recipe. I add a tiny bit more sugar and salt, and about a tsp of olive oil. Bake at 475 for 17, perfect every time! Thanks, RecipeNut!”

  • “I just registered on the website just so I could leave this recipe a five-star review.I’ve made a lot of pizza over the years and finally found a favorite standby, but this recipe just deposed it.Delicious, like eating GOOD restaurant pizza, nice a crusty and, yes, chewy.I substituted 1 cup of the flour with whole wheat, added pinches of basil, oregano, and rosemary, and a couple shakes each of garlic powder and parmesan cheese.I was skeptical of the 500-degree oven temp because my previous recipe was low compared to that, but it came out perfect.Thanks for sharing!”

  • “Perfect! We just moved away from NYC to a place where it is impossible to get a real pizza. We have been experimenting at home to try to duplicate our fav pizza from NY and this is the closest we’ve come! It takes a little more time/effort, but it is worth it! I tripled the recipe and we found that our crust was done each time at about 10-12 min on such a high heat. Thanks for taking us back!”