Homemade New York-Style Pizza Crust gives you that chewy middle with crisp edges, just like the slices you’d grab at a corner pizzeria. The dough comes together with basics like flour, yeast, sugar, and water, and you can sprinkle a little cornmeal on the bottom if you want extra crunch.
The best part is how easy it is to work with. After a quick rise, the dough is soft and stretches without a fight, so you can roll it thin or keep it a little thicker depending on what you like.
Short knead and rest times build the right texture, and baking it hot makes the crust puff up while staying tender inside.
It’s a solid base for whatever toppings you’re into whether that’s a classic margherita, pepperoni, or a loaded combo.
Since the dough is ready in about an hour, it works for weeknights but still feels a little like a treat.
When you’re craving pizza night at home, this crust makes it happen.
Why You’ll Love This Recipe
Chewy and Crisp
The crust is soft inside with golden, crisp edges, just like a New York slice.
Quick Rise
Ready in about an hour, so you don’t have to wait all day for pizza night.
Customizable
Works with any toppings you like, from veggies to pepperoni.
Easy to Handle
The dough stretches smoothly, making it simple to shape into a large pizza.
Tips and Tricks
Rising Dough
Let the dough rise in a warm place, like near the oven or on top of the refrigerator, to speed up rising.
Stretching Dough
If the dough keeps shrinking back, let it rest for a few minutes before stretching again.
Crisp Bottom
Sprinkling cornmeal on the pan helps prevent sticking and adds crunch.
Ingredient Substitutions
Flour
Use bread flour instead of all-purpose for a chewier crust.
Yeast
If you don’t have fast rise yeast, active dry yeast will work with a slightly longer rise time.
How to Store and Reheat
Store leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 5–7 minutes to keep the crust crisp.
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Homemade New York Style Pizza Crust
Ingredients
- ⅔ cup (11O°F to 115°F) water
- 1 teaspoon sugar
- ⅛ ounce fast rise or yeast active dry yeast
- 1¾ cup all-purpose flour
- ½ teaspoon salt
- 1 tablespoon cornmeal (optional)
Instructions
- In a small bowl, add warm water and sugar. Stir until sugar dissolves.
- Sprinkle yeast on top and stir. Let sit 5–10 minutes, until foamy.
- In a medium bowl, combine flour and salt.
- Stir in yeast mixture until a soft dough forms.
- On a lightly floured surface, knead dough for 5 minutes, adding flour 1 tablespoon at a time if sticky.
- Place dough in a greased medium bowl. Turn dough to coat. Cover with plastic wrap or a towel.
- Let rise in a warm place for 30 minutes, until doubled in size.
- Punch dough down. Place on floured surface and knead for 2 minutes.
- Shape into a flat disc about 7 inches wide. Rest 2–3 minutes.
- Gently stretch edges until dough stops stretching. Rest 2–3 minutes.
- Repeat stretching until dough is 12–14 inches wide.
- Spray a pizza pan with cooking spray. Sprinkle with cornmeal.
- Place dough on pan and press to fit. Add desired toppings.
- Preheat oven to 500°F. Bake on the bottom rack until crust is golden brown.
Notes
Tips and Tricks
Rising Dough
Let the dough rise in a warm place, like near the oven or on top of the refrigerator, to speed up rising.Stretching Dough
If the dough keeps shrinking back, let it rest for a few minutes before stretching again.Crisp Bottom
Sprinkling cornmeal on the pan helps prevent sticking and adds crunch.Ingredient Substitutions
Flour
Use bread flour instead of all-purpose for a chewier crust.Yeast
If you don’t have fast rise yeast, active dry yeast will work with a slightly longer rise time.How to Store and Reheat
Store leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 5–7 minutes to keep the crust crisp.Nutrition
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