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NY Style Pizza Dough 2.0: Easy Dough Recipe for Authentic, Crispy Homemade Pizza



NY Style Pizza Dough 2.0: The Brooklyn Brothers Family Recipe
Get ready to make the best, authentic New York Style Pizza Dough right from your own kitchen! 🍕 In this detailed tutorial, the Brooklyn Brothers share the definitive family recipe for classic NY dough—the same versatile dough we use for making perfect New York pizza, fluffy calzones, savory strombolis, and soft, buttery garlic knots.

This pizza dough recipe is simple, made with minimal ingredients, and engineered to deliver that signature Brooklyn flavor and incredible chewy-yet-crispy crust. We cover all the key steps, including proper mixing, kneading techniques, and the secret to a long, slow proofing process that develops the best flavor in any homemade pizza dough.

Whether you’re aiming for a crispy pizza crust, a thick, cheesy stromboli, or the perfect texture for garlic knots, this dough will deliver consistent results every single time. Join us in the kitchen and learn the real Brooklyn way to make pizza dough—no shortcuts, just good old-fashioned cooking!

#BrooklynBrothersCooking #NYPizzaDough #PizzaDoughRecipe #HomemadePizza
#NewYorkStylePizza #ItalianRecipes #BakingAtHome #FamilyRecipes #cookingchannel

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➡️ Link to the Recipe: https://www.brooklynbrotherscooking.com/pizza/new-york-style-pizza-1?c=pizza

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➡️ Link to Our other Channel – SOLO: Pasta & Pizza Kitchen – Features quick videos with light music and simple instructions: https://www.youtube.com/@SoloPastaPizza

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46 Comments

  4. @wildkingdom2012

    Did not know that you're supposed to let the dough just spin around the hook like that. I always took it off the hook – thought my mixer was not doing its job. Thanks for the tip. Love your channel, you brothers.

  6. @davemanone3661

    I use a homemade sourdough starter that's made with grapes. I started it back in 2000, I keep it in the fridge and use it for bread and pizza. I take out a cup on Thursday, I feed the starter and it goes back in the fridge. I make my pizza dough with some yeast, then it goes in the fridge until Saturday morning. I take it out and put the bowl on top of the fridge to rise all day and it makes a great pizza. Nice and crispy outside and chewy inside. I wouldn't trade this starter for anything, we have been together a long time. ✌️

  11. @KarianneHunt-u8m

    I like a thin pizza with a good thin crispy crust. Monicals is absolutely the best I've ever had. I've traveled and tried many different pizzas. Chicago deep dish is okay but still not the best. I don't get the hype on New York style pizza. It is absolutely disgusting.

  16. @George-tz1cv

    What everyone seems to forget about New York pizza dough is the New York water,… Same reason why NY bagels are on a different level. The water makes the difference.

  17. @caligulacaligula2810

    Guys, it's so great to see you again! You dropped OFF my feed for a long time now. I have to ask, HOW'S MAMMA? That was one of the things I enjoyed was watching the two of you look after her. I hope all is still well.

  31. @CANADIANPIZZALOVER

    Welcome to Ontario Canada
    Ever since I started watching your channel my pizza skills has givin my confidence a hugh boost.
    Your previous dough recripe you told someone that you can stretch the dough cold when making rounds.
    I was under the impression you had to let dough rest to room temp making the process easier..
    Please ease my mind on this one
    Thank you
    Michael

  35. @fredericocorrea9814

    What do you recommend for somebody that don't have machine mixer? I'm a brooklynite who finds himself missing home. I wanna make this but I don't have a mixer. So help me out.

  36. @thesoappeasant6838

    Gosh, this dough looks beautiful! Unfortunately, I have no mixer and no possibility of having one. I wonder if you may consider a video making this dough by hand? Thank you!

  40. @Adrenaline416

    Greetings from Albuquerque. My friend Heisenberg wants to know if your pizza can be flung on a roof. Says if so he needs you to bake a few because he wants to let some people know he’s back. Money is no problem.

  43. @robreyescosme6902

    I made this dough today.. and it's in the fridge for tomorrow… My only question.. once out of the fridge.. Do I shape the pizza right away or should I let it come to temp before using it..?

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