… because what is life without good food?

New York Style Pizza Crust

New York Style Pizza Crust {Part Whole Wheat}

This is a recipe I’ve been using for years and it’s one of my very favorite pizza crust recipes. It’s crunchy on the outside and soft in the middle. My kids love it too … although my son says he prefers the Boboli style crust, he munches these up too whenever I make them.

It was so nice out yesterday, I decided it was a good day to fire up the grill and make some pizza for me and my girl. I made up six individual-sized pizza crusts with this recipe: two got thrown on the grill to make pizza for dinner and the rest got baked in the oven. Of the four that got baked, one got gobbled up by my son (just plain … that’s how he likes them!), and then one got cut into strips and is being dipped in olive oil as we speak for an after-school snack for my daughter, so that leaves just two to freeze (… well maybe, if we don’t eat them first!)

My pizza got topped with Red Enchilada Sauce, black beans, red onion, fresh tomato, ancho pepper slices and shrimp. My daughter? She just wanted plain cheese pizza.

New York Style Pizza Crust {Part Whole Wheat}

Why make your own pizza crust when you can buy pre-made crusts (or dough) at the store? Well, first of all, it saves money, especially if you buy the yeast and bread flour in bulk. I think it probably cost me about 50 cents to make these six individual crusts.

… and have you ever looked at the ingredient list for pizza crusts or pre-made bread dough? My friend Nisreen of GreenCuisineList shared this list of ingredients from Rhodes Bread Dough:

Unbleached Enriched White Flour (Wheat Flour, Niacin, Ferrous Sulfate or Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, High Fructose Corn Syrup, Soybean Oil and/or canola oil, Yeast, Salt , Malt, Sodium Stearoyl Lactylate, Yeast Nutrients, (Calcium Sulfate, Ammonium Cholride), Ascorbic Acid, Enzyme (added for improved baking).

Some of those ingredients look a little unsettling to me! I would definitely rather make my own.  It just tastes better and I love it when my house is filled with the intoxicating scent of fresh bread as my crusts bake …

I got this recipe from Food.com … if you don’t have a bread machine or mixer to make the dough for you, see their recipe! It’s got traditional knead-it-yourself-style instructions. However, I recommend getting a bread machine if you don’t have one. You can often pick up a brand new one for next to nothing at a thrift store. It makes homemade bread and pizza crusts SO easy.

New York Style Pizza Crust {Part Whole Wheat}

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 2 hours

Yield: 6 individual pizzas, 2 medium-sized pizza, or 1 large pizza

Serving Size: 6

New York Style Pizza Crust {Part Whole Wheat}


  • 1 1/3 cups water
  • 2 teaspoons sugar
  • 3 teaspoons active dry yeast
  • 2 cups bread flour
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon salt
  • cornmeal for dusting


  1. Put all the ingredients in your bread machine or mixer and put on dough setting.
  2. When the dough is done, divide it into 2 - 6 pieces, depending on what size pizzas you want to make. I like to make 6 individual-sized crusts, cook them and freeze whatever we don't eat. Then we can top each crust to each person's preference whenever we need a quick meal.
  3. Dust your working surface with cornmeal to keep the pizza crusts from sticking.
  4. Shape each piece of dough into a disc shape. Cover with a clean towel and let rest for about 5 minutes.
  5. Gently pull and stretch each disc with your hands until it feels like it will not stretch anymore without tearing. Cover again and let rest about 5 minutes.
  6. Once again, gently pull and stretch the dough until it won't stretch anymore ... it should be about the desired size of pizzas that you want now. Set the crusts on a pizza peel or cutting board dusted with cornmeal, spray with cooking spray and allow them to rest and rise until they are the desired thickness. For a thin crust, you can top them and cook them up right away. For thicker crust, let sit for 10 - 30 minutes to rise.
  7. Now you have options! You can cook the pizzas on the grill or in the oven at 425 (for about 10 minutes or until golden brown), top them immediately or pre-bake them until they are light golden brown and freeze for later.


Total time allows for rising time ...


My girl “styled” her pizza crust breadsticks, so I asked her if she would take a picture for me before she ate them … she took a bunch! I think this one is my favorite photo.

New York Style Pizza Crust {Disguised as Breadsticks}

This recipe was shared at Manic MondayMy Meatless MondayMelt in your Mouth MondayTuesday Talent ShowTotally Tasty TuesdaysCast Party WednesdayThursday’s Treasures, Farm Girl Blog Fest and Blog Link Party.

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3 Responses

  1. Wow yes I wouldn’t want to buy pre-made pizza dough if it’s full of preservatives! Great recipe, and I’m looking forward to trying it out soon 🙂

    October 23, 2012 at 12:54 am

  2. Hi Ann 🙂 I wanted to let you know that you are featured in this weeks Manic Monday! Thanks so much for linking up!!!


    October 29, 2012 at 11:33 am

    • Ann

      Yay! Thank you Bobbi 🙂

      October 29, 2012 at 2:59 pm