For a crispier crust, preheat a pizza stone or baking steel in your oven at the highest temperature setting (500-550°F) for at least 30 minutes before baking. If your dough is too sticky, add a tablespoon of flour at a time until it reaches the desired consistency. Don't skip the long, cold fermentation! It's crucial for developing the complex flavors and characteristic texture of Brooklyn-style pizza dough. For best results, use a kitchen scale to measure your ingredients, especially the flour.
Brooklyn-Style Pizza Dough
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PREP TIME30 mins
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COOK TIME0 mins
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TOTAL TIME25 hrs 25 mins
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SERVING8 People
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VIEWS23
Transport your kitchen to the heart of Brooklyn with this exceptional pizza dough recipe. Achieve that signature New York-style crust – soft, chewy, and perfectly foldable – ready to be topped with your favorite ingredients.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Fiber0 g
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Protein1 g
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Saturated Fat1 g
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Sodium147 mg
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Fat3 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
1 hrs 32 mins
In the bowl of a stand mixer fitted with the dough hook attachment, combine 2 cups of bread flour, warm water, yeast, and salt. Mix on low speed until just combined, forming a shaggy, moist dough (approximately 2 minutes). Cover the bowl with a clean kitchen towel and let rise in a warm place until doubled in volume (approximately 60-90 minutes).
02
Step
3 mins
Uncover the bowl and mix on low speed to deflate the dough (about 1 minute). Gradually add the remaining 1 cup of flour, mixing until a soft, slightly sticky dough forms (1-2 minutes).
03
Step
18 mins
Increase the mixer speed to medium and continue to mix until the dough pulls away from the sides of the bowl and forms a smooth, elastic ball (about 8-10 minutes).
04
Step
1 mins
Lightly grease a large bowl with olive oil.
05
Step
2 hrs 48 mins
Transfer the dough to a lightly floured surface. Gently knead the dough, being careful not to overwork it, until it feels soft and pliable. Form the dough into a ball and place it in the prepared bowl, turning to coat with oil. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 7 days. This slow fermentation process develops incredible flavor.
06
StepWhen ready to bake, remove the dough from the refrigerator 2-3 hours before using to allow it to come to room temperature. This will make it easier to stretch and shape.
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Leann Hayes
Jun 25, 2025I've tried so many pizza dough recipes, and this is the only one that truly captures the taste of New York pizza. Thanks for sharing!
Gordon Jacobi
Jun 25, 2025I was a little intimidated by the process, but the instructions were clear and easy to follow. I'll definitely be making this again!
Issac Nader
Jun 24, 2025This is the best homemade pizza dough I've ever made! The flavor is incredible, and the texture is perfect.
Deshaun Daugherty
May 30, 2025The long fermentation time really makes a difference. I followed the recipe exactly, and my pizza turned out amazing!