New York Style Thin Crust Pizza

Total Time:
2 hr 10 min
30 min
1 hr 20 min
20 min

2 (12-inch) pizzas,


Preheat oven to 500 degrees F. If you have one, place a pizza stone on the bottom rack of the oven.

Divide the dough in half and roll into a 12-inch circle, about 1/2-inch thick.

Dust pizza peel or baking sheet with cornmeal. Place rolled out dough on peel. Brush pizza dough with 2 tablespoons olive oil. Spread 1 cup tomato sauce evenly over dough, leaving a 1/2-inch border along the edges. Sprinkle 1/4 cup basil leaves on top of sauce and then top with 1/2 cup Parmigiano-Reggiano. Finally, top with 1/2-pound mozzarella slices. Bake for about 8 to 10 minutes, or until cheese is bubbling and the edges are golden brown. Repeat with remaining ingredients to make 2 pizzas.

Basic Pizza Dough:

1 package active dry yeast

2 teaspoons sugar

1 cup warm water (110 degrees F)

1/4 cup lard or vegetable shortening

3 to 4 cups all-purpose flour

2 teaspoons salt

Olive oil

In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.

Yield: dough for 2 (12-inch) pizzas

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    14 Reviews
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    I just made the dough and it is crumbly and heavy?.Letting it rise now but really worried it won't work out - what could I have done wrong? I followed the recipe?.worried
    Did not work out....not sure what I did wrong....
    how many grams in 1 pack of yeast?
    I just made this pizza this evening and it was the hit of the party. Great crust, great recipe. Thanks Emeril.
    my new favorite!
    This was very good. First time I tried a recipe that used lard/shortening instead of oil. I used 3 cups of flour, but ended up adding a little more water to make the dough slightly tacky. If it's too dry, I'm sure it would taste like pie dough, as previous reviews have mentioned.
    I am a displaced New Yorker. I have been looking for a real New York pizza crust that could make for years and this is as close as I have come. I used the exact recipe but put it in my bread maker. Excellent crust!
    Hated the crust. More like a pie crust than a pizza crust. Actual pizza was tasty, but the crust was bad.
    You obviously did something wrong
    The crust is awesome. You can play with the toppings yourself, but without a good crust you can't have good pizza!
    The Price of the cheese is Very well worth the price for this excellent no supreme tasting pizza, In lieu of crawfish we added pepperoni, slices of olives, and sauteed green bells in olive oil. bottom rack at 500 degrees. YUM YUM, Throw the diet away and enjoy yourself for a night. Little but of wine good shows. Every one should try this recipe it was Supreme!
    I have been looking for a good thin crust pizza dough and this was it. The whole family had a great time making the pizza, and the dough turned out wonderfully.
    I have used many other crusts before, but this is now my new favorite!
    Just like Nonnie used to make - plain and simple.
    Im always trying the recepies off of food network. And I wanted to make my own pizza. I have tried every pizza dough that food network offers. And this Dough tops them all.
    The pizza toppings were fine, but the crust wasn't good at all. I made it twice to be sure I did it right and cooked the pizzas on a stone. Frozen bread dough would work as well.
     I'm a fan of Emeril's, but this one fell flat for me.
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