New York Style
Pizza Crust

By Tom Lehmann (a.k.a. "The Dough Doctor")
Director, Bakery Assistance
The American Institute of Baking


(Single Pizza)
(Single Pizza)
(Bulk Quantity)

2 cups 263 grams 25.0 pounds 100% High gluten flour

3/4 cup 166 grams 15 - 16 pounds 58 - 65% Water

3/4 teaspoon 4 grams 6 ounces 0.5 - 3% Salt

1/2 teaspoon 2.5 grams 4 ounces 1 - 2% Olive oil

1/2 teaspoon 1.3 grams 2 - 3 ounces 0.17 - 0.5% Instant dry yeast

Note: Water temperature should be adjusted to give a finished dough at 80 to 85 °F.


This formula produces a somewhat thin crust with a tough, chewy texture.

How to Prepare:

Standard Dough Making Procedure: Put water into the mixing bowl, add the salt and sugar (sugar is optional and helps with browning in lower-temperature home ovens, use equal amounts of salt and sugar if desired), then add the flour and the yeast. Mix at low speed for about 2 minutes, then mix at medium speed until all of the flour has been picked up into the dough. Now add the oil and mix in for 2 minutes at low speed, then mix the dough at medium speed until it develops a smooth, satiny appearance (generally about 8 to 10 minutes using a planetary mixer).

The dough temperature should be between 80 and 85F. Immediately divide the dough into desired weight pieces and round into balls. Wipe the dough balls with salad oil, and place into plastic dough boxes. Make sure that the dough balls are spaced about 2 inches apart. Cross stack the uncovered dough boxes in the cooler for 2 hours as this will allow the dough balls to cool down thoroughly, and uniformly. The dough boxes can then be nested, with the top box being covered. This will prevent excessive drying of the dough balls.

The dough balls will be ready to use after about 12 hours of refrigeration. They can be used after up to 72 hours of refrigeration with good results. To use the dough balls, remove a quantity from the cooler and allow them to warm at room temperature for approximately 2-3 hours. The dough can then be shaped into skins, or shaped into pans for proofing. Unused dough can remain at room temperature (covered to prevent drying) for up to 6 hours after removal from the cooler.

Note: Single pizza measurements should yield one 14" diameter pizza.


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