Go Back
If you're craving one of those incredibly crispy, super thin crust, NY Style pizzas, nothing beats a freshly baked one made right at home, straight from your own kitchen. Is it possible to get it right without a commercial brick oven? Absolutely! You just need in, on a few easy tips, that helps you get it right the first time.
Print Recipe
5 from 10 votes

Thin Crust NY Style Pizza Dough

If you're craving one of those incredibly crispy, super thin crust, NY Style pizzas, nothing beats a freshly baked one made right at home, straight from your own kitchen. Is it possible to get it right without a commercial brick oven? Absolutely! You just need in, on a few easy tips, that helps you get it right the first time. Recipe makes 3 12 inch pizzas
Prep Time30 mins
Total Time1 d 4 hrs 30 mins
Course: Main
Cuisine: PIZZA
Keyword: homemade pizza, pizza dough, pizza dough recipe, thin crust pizza dough
Servings: 12 people

Ingredients

  • 600 g flour all purpose
  • 390 ml water room temperature
  • 8 g salt about 1 ½ tsp
  • 1 g active dry yeast about ¼ tsp
  • 8 g sugar about 2 tsp
  • 1 tablespoon olive oil and more, for coating
  • flour for dusting

Instructions

  • Add the yeast, sugar and warm water in a large mixing bowl. Stir lightly. Add the flour and mix until there is no visible dry flour.
  • Cover the bowl with a wet cloth or plastic wrap and let rest for one hour.
  • Add the salt to the dough and knead using the dough hook in a stand mixer for about 10 minutes. If kneading the dough by hand - knead for about 10 minutes on a very lightly floured surface.
  • Fold the dough on a floured surface for about 2 minutes, pressing and tightening the dough into a ball.
  • Cover the ball with olive oil and rest the dough for 3 hours.
  • Tip the dough onto a lightly floured surface and divide into three equal parts. Fold and tighten each portion into a ball.
  • Cover with olive oil and put into a covered bowl or an airtight plastic bag. There should be enough space in the bowl for it to double in size. Let the dough rest outside for about an hour, then refrigerate for 24-36 hours.
  • Rest the dough for at least an hour outside the refrigerator to bring the dough to room temperature before preparing the pizza.