Crispy New York-Style Pizza Crust
A thin, crisp, foldable New York-style pizza crust with a sturdy no-flop bottom and a lightly chewy edge. The dough uses a very small amount of yeast and a long fermentation to build flavor and structure. Each batch makes two 13-inch / 33-cm pizza crusts ready for your favorite sauce, cheese, and toppings.
Ingredients
Equipment
Method
- Combine the dry ingredients. In a large bowl, combine the bread flour, sugar, salt, and instant yeast. Mix thoroughly so the small amount of yeast is evenly distributed.
- Add the water and oil. Add the cool water and oil. Mix until all the flour is moistened and the dough forms a rough, shaggy mass.
- Knead. Knead 6-8 minutes with a dough hook on low to medium-low speed, or about 10 minutes by hand. The finished dough should be smooth, elastic, firm, and stretchable rather than wet or loose.
- Rest for 1 hour. Lightly oil a bowl, place the dough inside, cover tightly, and let it rest at room temperature for 1 hour.
- Divide. Turn the dough onto a lightly floured surface and divide into 2 equal portions, about 300 g each.
- Shape dough balls. Pull the edges of each portion underneath until the top becomes smooth and slightly tight. Place seam-side down in lightly oiled covered containers.
- Long fermentation. Let the covered dough balls sit at room temperature for 8-10 hours. This slow fermentation is important for flavor, texture, and easy stretching. Do not increase the yeast just because the rise looks slow.
- Optional refrigeration. After the 8-10-hour fermentation, use the dough immediately or refrigerate for up to 3 days. If chilled, remove the dough 1-2 hours before shaping so it can relax and warm toward room temperature.
- Position the baking surface. Place a pizza steel or stone on a rack in the lower third of the oven.
- Preheat thoroughly. Preheat the oven to 500°F / 260°C for at least 1 full hour. The long preheat allows the steel or stone to store enough heat to crisp and brown the bottom crust.
- Lightly flour one dough ball. Place one dough ball on a lightly floured counter and flip it once so both sides have a very light flour coating.
- Press the center. Using your fingertips, press the middle of the dough outward while leaving about 1/2-1 inch / 1-2.5 cm around the outside untouched. That outer edge becomes the raised crust.
- Press to about 8 inches. Continue pressing outward until the dough is approximately 8 inches / 20 cm wide.
- Stretch to 13 inches. Pick the dough up carefully and use your knuckles underneath it while turning slowly and allowing gravity to help stretch it. Continue until it is about 13 inches / 33 cm. Do not use a rolling pin.
- If the dough shrinks back. Set it down and let it rest 5-10 minutes, then continue. If you make a small tear, pinch it gently closed.
- Prepare the peel. Dust the pizza peel or back of a baking sheet lightly with semolina or cornmeal, then transfer the stretched dough onto it.
- Do the shake test. Gently shake the peel. The dough should slide. If one area sticks, lift that section and add a little more semolina underneath before adding toppings.
- Add your toppings. Add your favorite sauce, cheese, vegetables, meat, herbs, and seasonings. For the crispiest crust, keep toppings fairly light and avoid excessive wet ingredients. Once topped, bake right away so the dough does not begin sticking to the peel.
- Bake. Slide the pizza onto the fully heated steel or stone. Bake about 5-7 minutes, then check the bottom. It should be deep golden with darker toasted spots and feel crisp.
- Finish if needed. If the bottom is done but the toppings need more browning, move the pizza to the upper rack and broil for 1-3 minutes. Watch constantly.
- Cool briefly. Transfer the pizza to a wire rack for 2-3 minutes so steam does not immediately soften the bottom. Then move to a cutting board, slice, and serve. Repeat with the second dough ball.
Notes
Make Ahead
After the 8-10-hour room-temperature fermentation, refrigerate the covered dough balls for up to 3 days. Bring to room temperature for 1-2 hours before stretching.
Freezing the Dough
For best quality, freeze the fermented dough balls for up to 1 month. Lightly oil, wrap airtight, and place in freezer-safe bags or containers. Thaw overnight in the refrigerator, then bring toward room temperature before shaping.
Storage of Baked Pizza
Once toppings are added and the pizza is baked, refrigerate leftovers promptly and use within about 3-4 days.
Reheating
- Skillet: Reheat in a dry skillet over medium-low heat until the bottom is crisp; cover briefly to warm the toppings.
- Oven: Reheat at 400°F / 205°C until hot and crisp.
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