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  • Writer's pictureNicole Kuhn

My Pizza Dough Recipe (Brooklyn Style)

This is my favorite recipe for homemade pizza dough that I use in most of my pizza recipes, unless stated otherwise. This is a simple recipe for authentic brick-oven pizza made famous by several, well-known Brooklyn pizzerias. Brooklyn style pizza is surprisingly thin, somewhat crisp, and much lighter and airier than normal pizza crust and t

he best part is that you don't even need a brick oven.




PREP: 25 min. COOK: 6 min. READY IN: 16 hrs. 31 min.



  • 1 tsp. active dry yeast

  • 1/4 cup warm water

  • 1 cup cold water

  • 1 tsp. salt

  • 3 cups bread flour


for the dough:

  • Sprinkle yeast over warm water in a large bowl. Let stand for 5 minutes to proof.

  • Stir in salt and cold water, then stir in the flour about 1 cup at a time.

  • When the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes.

  • Divide into two pieces, and form each one into a tight ball.

  • Coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. Be sure to use a big enough container to allow the dough to rise.

  • Remove the dough from the refrigerator one hour prior to using.

cooking instructions:

  • Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F. Lightly dust a pizza peel with flour.

  • Using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone.

  • *This is where you would top your pizza with your desired toppings. I also use this dough for my pizza rolls, so same concept.*

  • With a quick back and forth jerk, make sure the dough will release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.

  • Bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. Remove from the oven by sliding the peel beneath the pizza. Cut into wedges and serve.

Note: If you do not have a pizza peel or stone, parchment paper can be used in lieu of the peel and a baking sheet or cast iron skillet in lieu of the stone.

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