New York Style Pizza Dough I love this recipe. I only let the dough rise for an hour and I use half of it to make a large, thin pizza crust right away instead of refrigerating overnight. This dough is so lovely you can roll it out just a little and then toss it. It has a light saltine cracker feel to it. It's perfect if you don't want the crust to overwhelm the flavor of the pizza.
Best NY style pizza dough recipe and 14 tips for success!!---I miss real New York pizza. This will be more time and effort than dialing a phone and waiting 20 minutes...but since I can't do that right now, this will have to do.