New York Style Thin Crust Pizza


I’ve never been quite satisfied with homemade pizza dough. Until Now. This had got to be- hand’s down- the best homemade pizza dough for thin crust pizza out there. I usually use Ina Gartens recipe since it is so straight forward with always good results, but this… this recipe has superb results. I find that most homemade pizza dough recipes bake up kind of doughy and a little bit thicker. They have a nice chew but they never really accomplish that thin-crispness that I am looking for in my pan pizza. I don’t know if it is just me but I have a hard to truly rolling it out as thin as it needs to be for that.

I am from Upstate NY- a far cry from NYC, but still pan pizza to us is paper thin with a slightly crisp crust. That is unless you order pan pizza from a chain- in which case you will get the thicker, doughier, chewier pizza. I have no problem eating pizza like that- it’s good, it’s just not my pizza preference. Same goes for the thick crusted Sicilian style pizza that comes in that big o’ rectangle. I like it, but it’s not my first choice. Now deep dish pan pizza is SO different from thin crust pizza that I have a hard time even clumping the two together in a comparison. Actually, I refuse to do it. I like deep-dish pizza A LOT. I think it is exceptionally good in it’s own right, but when I want homemade pizza this is how I want it. Deep-dish pizza won’t fit the bill for that craving- I want deep-dish pizza simply when I crave deep-dish pizza, ya know?

There is one quirk to this recipe that does irritate me however- you need to plan a day ahead to have the dough ready. And honestly if you are going to use the whole batch of dough at once then make in two or three days in advance. I divided the dough in thirds and made three pizzas, one each consecutive day after the other. By the third day the pizza’s thinness was at its best. I figure that is because the gluten had the longest amount of time to rest, therefore allowing me to stretch it out to superb thinness!


New York Style Thin Crust Pizza
Serves: 4 to 6

  • 3 cups (16½ ounces) bread flour
  • 2 tsp sugar
  • ½ tsp instant or rapid-rise yeast
  • 1⅓ cups ice water
  • 1 Tb vegetable oil
  • 1½ tsp salt

  1. Pulse flour, sugar, and yeast in food processor until combined, about 5 pulses. With food processor running, slowly add water; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough sit for 10 minutes.
  2. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of bowl, 30 to 60 seconds. Transfer dough to lightly oiled counter and knead briefly by hand until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl; cover bowl tightly with plastic wrap and refrigerate for at least 24 hours or up to 3 days.
  3. One hour before baking, adjust oven rack to upper-middle position, set baking stone on rack, and heat oven to 500°F. Transfer dough to clean counter and divide in half. Form each half into smooth, tight ball. Place on light greased surface and cover loosely with plastic wrap and let sit for 1 hour at room temperature.
  4. Coat 1 ball of dough generously with flour and place on well-floured counter top. Use fingertips to gently flatten dough into 8-inch disk, leave 1 inch of outer edge slightly thicker than center. Using hands, gently stretch dough into 12-inch round, working along edges and giving disk quarter turns. Transfer dough to well-floured pizza peel and stretch into 13-inch round. Top as desired.
  5. Slide pizza carefully onto baking stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes. Transfer pizza to wire rack and cool 5 minutes before slicing and serving. Repeat for second pizza.


Laura is the publisher of Laura’s Sweet Spot- a blog making regular contributions about baking, cooking, and blogging tips!

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