New York-Style Pizza

Creating an authentic New York-style pizza at home requires a bit of patience, especially with the dough, but the results are incredibly rewarding! The key characteristics are a large, hand-tossed thin crust that's crispy at the edge but pliable and foldable in the center, a simple tomato sauce, and low-moisture, full-fat mozzarella.¹

Here's a recipe to guide you:

Authentic New York-Style Pizza

This recipe will help you achieve that classic foldable, chewy, and slightly crispy crust with a simple, balanced sauce and perfectly melted cheese.

Yields: One 16-18 inch pizza (or two smaller pizzas)

Prep time: 30 minutes (active), plus 18-24 hours for dough fermentation

Cook time: 8-15 minutes

Ingredients:

For the Dough (The Heart of NY Pizza):

• 450g (approx. 3 ¾ cups) "00" flour or unbleached bread flour (high-gluten flour is key for chewiness)
• 270g (approx. 1 ¼ cups) warm water (around 95-105°F / 35-40°C)
• 10g (approx. 2 tsp) fine sea salt
• 7g (approx. 1 ½ tsp) instant dry yeast
• 10g (approx. 2 tsp) granulated sugar
• 15g (approx. 1 tbsp) olive oil, plus more for coating
• 
  

For the Sauce (Simple & Flavorful):

• 1 (28 ounce) can whole peeled San Marzano tomatoes (or good quality crushed tomatoes), undrained²
• 1-2 cloves garlic, minced (optional)
• 1 tbsp olive oil (optional)
• ½ tsp dried oregano
• ¼ tsp dried basil
• Pinch of red pepper flakes (optional)
• ½ tsp sugar (optional, balances acidity)
• Salt to taste

For the Toppings (Classic NY Style):

• 8-12 ounces (225-340g) whole milk, low-moisture mozzarella cheese, preferably block, shredded by hand (do NOT use pre-shredded)
• Optional: A sprinkle of grated Pecorino Romano or Parmesan cheese
• Optional: Dried oregano for sprinkling

Equipment:

• Large mixing bowl
• Dough scraper or spatula
• Large airtight container or multiple smaller ones for dough
• Pizza stone or baking steel (highly recommended)
• Pizza peel (essential if using a stone/steel)
• Oven capable of reaching 500-550°F (260-290°C)

Instructions:

Part 1: Making the Dough (18-24 hours in advance)

1. Activate Yeast: In a large bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
2. Combine Ingredients: Add the flour and salt to the yeast mixture. Stir with a wooden spoon or a dough scraper until a shaggy dough forms and no dry spots remain.
3. Knead: Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth and elastic. It should be soft but not overly sticky. If using a stand mixer, use the dough hook for 6-8 minutes on medium-low speed.
4. First Rise (Bulk Fermentation): Lightly coat the inside of a clean bowl with olive oil. Place the dough in the bowl, turning to coat all sides. Cover the bowl tightly with plastic wrap or a lid.
5. Cold Fermentation: Place the covered bowl in the refrigerator for 18-24 hours. This slow, cold fermentation is crucial for developing flavor and the characteristic chewy texture of NY-style crust.
6. Portioning (Optional, if making smaller pizzas): After cold fermentation, gently remove the dough from the bowl. If making one large pizza, keep it as one ball. If making two, divide the dough into equal portions and form into tight balls.
7. Proof (Room Temperature Rise): Place the dough balls on a lightly floured surface or in lightly oiled containers. Cover loosely with plastic wrap or a damp towel and let them come to room temperature for 2-4 hours before baking. The dough should feel soft and airy.

Part 2: Making the Sauce (Can be made in advance)

1. Prep Tomatoes: If using whole peeled tomatoes, crush them by hand or pulse briefly in a food processor until mostly smooth but still with some texture. Avoid over-processing.
2. Combine Ingredients: In a bowl, combine the crushed tomatoes with minced garlic (if using), olive oil (if using), dried oregano, dried basil, red pepper flakes (if using), and sugar (if using).
3. Season: Stir well. Taste and season with salt. Remember that the cheese will also add salt. This sauce is typically uncooked or very lightly cooked, allowing the fresh tomato flavor to shine.

Part 3: Assembling and Baking

1. Preheat Oven & Stone: At least 45 minutes to 1 hour before baking, place your pizza stone or baking steel on the lowest rack of your oven. Preheat the oven to its highest possible temperature (500-550°F / 260-290°C).
2. Prepare Work Surface: Lightly dust your work surface and pizza peel with flour or a mix of flour and semolina.
3. Stretch the Dough: Gently take one dough ball. Using your fingertips, press from the center outwards, leaving a small rim for the crust. Then, gently stretch the dough by hand or using your knuckles, rotating and stretching until you achieve your desired thinness and size (16-18 inches for a full NY pie). Try to keep the outer edge slightly thicker.
4. Transfer to Peel: Carefully transfer the stretched dough onto your prepared pizza peel. Give it a gentle shake to ensure it's not sticking. If it sticks, lift gently and dust more flour underneath.
5. Sauce the Dough: Spread a thin, even layer of sauce over the dough, leaving about a 1/2 to 1-inch border for the crust. Don't overload with sauce, as this can make the pizza soggy.
6. Add Cheese: Evenly sprinkle the shredded low-moisture mozzarella over the sauce. A New York pizza uses a generous but not excessive amount of cheese. If using, sprinkle a little Pecorino Romano and dried oregano.
7. Bake: Carefully slide the pizza from the peel onto the preheated pizza stone or steel in the oven.
8. Cook: Bake for 8-15 minutes, or until the crust is golden brown and bubbly, and the cheese is melted and bubbling with some browned spots. Cooking times vary greatly based on your oven's temperature and your stone/steel.
9. Cool & Slice: Once baked, use the pizza peel to transfer the pizza to a cutting board. Let it cool for 2-3 minutes before slicing. This allows the cheese to set slightly and prevents it from sliding off. Slice into large triangles.

Tips for Success:

• Hydration: NY-style dough is typically high in hydration, making it a bit sticky. Don't be afraid to work with it, but use flour on your hands and surface as needed.
• The Water Myth: While New Yorkers often swear it's "the water," the high-gluten flour and long, cold fermentation are the real heroes for the unique texture.
• Don't Overload: Keep toppings minimal for a true NY experience. Less is more with this style.
• Mozzarella: Shredding your own block of whole milk, low-moisture mozzarella is crucial. Pre-shredded cheese contains anti-caking agents that prevent it from melting properly.³
• Baking Steel/Stone: This is highly recommended for achieving a crispy bottom crust. It holds and radiates heat much better than a standard baking sheet.
• The Fold: A true New York slice is eaten by folding it in half lengthwise to create stability for eating on the go!