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Brooklyn Style Pizza Dough


"Soft stretchy dough you'll think came straight from Brooklyn, NY."
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1 d 1 h 25 m servings 220 cals
Original recipe yields 8 servings (1 thick 4-inch pizza)

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  • Prep

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  1. Combine 2 cups bread flour, water, yeast, and salt in a bowl with an electric mixer fitted with dough attachment. Mix on lowest speed until blended but still moist, about 2 minutes. Cover with a towel and let rise in a warm place until doubled in volume, about 20 minutes.
  2. Uncover bowl and mix the dough with electric mixer on low speed until dough has pulled together, about 5 minutes. Sprinkle in remaining flour until soft, sticky dough forms, 1 to 2 minutes.
  3. Increase mixer speed to medium and mix until dough pulls away from sides of bowl, about 8 minutes. Cover with a towel and let rest, about 20 minutes. Rub a few drops of olive oil evenly into a plastic container.
  4. Transfer dough onto a floured work surface. Dust hands with flour and knead dough until soft but still wet on the inside. Form into a ball and place into prepared container. Refrigerate dough at least 1 day and up to 7 days.


  • Cook's Notes:
  • Not all of the flour may need to be used. Aim for a soft, sticky dough. If dough starts flopping around the dough hook, you've added too much flour.
  • Recipe also makes enough for 2 thin 2-inch pizzas, if desired.
  • To make pizzas: Preheat oven to 500 degrees F (260 degrees C). Place a baking stone or heavy baking pan on oven's bottom rack. Remove dough from refrigerator to warm until wet and stretchy, 5 to 10 minutes. Turn dough onto a lightly floured surface. Stretch pizza dough onto pizza pan with floured hands. Top with desired toppings. Transfer pizza to baking stone and bake in preheated oven until dough is browned on the edges and charred on the bottom, 10 to 15 minutes.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 220 calories; 4.3 g fat; 37.8 g carbohydrates; 6.7 g protein; 0 mg cholesterol; 148 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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This was good, but I think the water to flour ratio is off b/c I was left with a pretty dry/hard dough. After letting it rest in the fridge for a few days it formed into the pan fine, but I coul...

The instructions leave out when to add the EVO. I added it after the first rising before mixing the third cup of flour and it seemed to turn out okay. Easy to work. Makes a nice crispy crust on ...

I used this in Stromboli and it was very good. I can't wait to use it for pizza. It was flavorful, great texture and crunch. It was easy to work with too when I had to roll it out for the Stromb...

All I did different was drizzle some water and evo during the 1-2 minute 3rd cup bread flour phase... just enough to get dough from too dry to just right. Did everything else per recipe. Turns...