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New York-Style Pizza Recipe

New York-Style Pizza Recipe

Learn how to make authentic homemade New York-style pizza with this easy baking recipe. The secret to the best NY pizza lies in the high-gluten flour and slow fermentation process that creates that signature thin, foldable crust with a crispy edge and chewy interior.
Difficulty:
Intermediate
Prep Time:
30 mins (plus 24-48 hours fermentation)
Cook Time:
8 mins
Serves:
2 pizzas (16 slices)
Overhead shot of a large, circular New York-style pizza with a perfectly browned, thin crust that shows slight char marks along its edge. The pizza features a vibrant red tomato sauce peeking through patches of melted, slightly blistered mozzarella cheese that stretches dramatically as one slice is pulled away. Shot in warm, natural light against a rustic wooden pizza peel, with flecks of dried oregano and red pepper flakes scattered around, creating color contrast against the wooden surface. Steam gently rises from the hot surface, while olive oil glistens on top, capturing the authentic pizzeria experience.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">500g high-gluten bread flour (or strong bread flour)</li> <li class="ingredients-single-item">325ml cold water</li> <li class="ingredients-single-item">10g fine sea salt</li> <li class="ingredients-single-item">5g instant dry yeast</li> <li class="ingredients-single-item">15ml olive oil, plus extra for coating</li> <li class="ingredients-single-item">5g sugar</li> <li class="ingredients-single-item">For the sauce:</li> <li class="ingredients-single-item">400g canned whole peeled tomatoes (San Marzano if possible)</li> <li class="ingredients-single-item">5g fine sea salt</li> <li class="ingredients-single-item">5ml olive oil</li> <li class="ingredients-single-item">2g dried oregano</li> <li class="ingredients-single-item">1 clove garlic, finely minced</li> <li class="ingredients-single-item">For topping:</li> <li class="ingredients-single-item">300g low-moisture mozzarella cheese, shredded</li> <li class="ingredients-single-item">30g Parmesan cheese, finely grated</li> <li class="ingredients-single-item">Fresh basil leaves (optional)</li> <li class="ingredients-single-item">Red pepper flakes (optional)</li> </ul>

Nutrition Facts (per serving)

🍽️ Serving Size:
🔥 Calories:
🥑 Fat:
🧈 Saturated Fat:
🍞 Carbohydrates:
🍭 Sugar:
🍗 Protein:
🫀 Cholesterol:
🧂 Sodium:

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Pizza stone or steel</li> <li class="equipment-single-item">Pizza peel</li> <li class="equipment-single-item">Stand mixer with dough hook (optional)</li> <li class="equipment-single-item">Large mixing bowl</li> <li class="equipment-single-item">Food processor or immersion blender (for sauce)</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> In a large bowl, whisk together the flour, salt, sugar, and yeast. Slowly add the cold water and olive oil while mixing with a wooden spoon or your hands until a shaggy dough forms. Using cold water slows down fermentation, allowing more flavor to develop during the long rise. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Transfer the dough to a clean work surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when poked but still feel slightly tacky. This kneading develops the gluten structure that gives NY pizza its characteristic chew and fold. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Divide the dough into two equal pieces (about 425g each). Shape each piece into a tight ball by pulling the edges underneath, creating surface tension. Place each ball into a lightly oiled container and coat the dough with a thin layer of olive oil to prevent drying out. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Cover the containers and refrigerate for at least 24 hours, preferably 48-72 hours. This cold fermentation allows enzymes to break down starches into sugars, developing complex flavors and improving the dough's structure and browning capabilities. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> While the dough ferments, prepare your sauce. In a food processor or using an immersion blender, pulse the canned tomatoes with their juice until slightly chunky but not completely smooth. Stir in salt, olive oil, oregano, and minced garlic. The minimal processing preserves the bright flavor of the tomatoes, a hallmark of NY pizza. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Place your pizza stone or steel in the oven and preheat to the highest temperature possible (usually 250-280°C/475-550°F) for at least 45-60 minutes. The extremely hot cooking surface is crucial for achieving the proper crust texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Remove one dough ball from the refrigerator 1-2 hours before baking to allow it to come to room temperature. This makes the dough more extensible and easier to shape. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> On a lightly floured surface, use your fingertips to gently flatten the dough ball into a disc, leaving a 1cm border around the edge for the crust. Then pick up the dough and drape it over your knuckles, using the weight of the dough to stretch it while rotating. Aim for a circle about 30-35cm in diameter with a thickness of about 3mm in the center. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Dust a pizza peel with flour or cornmeal and transfer your stretched dough onto it. Give the peel a gentle shake to ensure the dough moves freely and isn't sticking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Working quickly, spread 80-100g of sauce in a thin layer over the dough, leaving the outer rim bare. Less is more with NY pizza sauce - a thin layer allows the crust to cook properly without becoming soggy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Sprinkle half the mozzarella evenly over the sauce, followed by a light dusting of Parmesan. The combination of cheeses provides both the classic stretch and added flavor depth. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> With a quick jerking motion, slide the pizza from the peel onto the preheated stone or steel. Bake for 6-8 minutes until the cheese is bubbling and the crust is golden brown with some darker spots. The high heat creates the characteristic mottled bottom crust of a NY pizza. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Use the peel to remove the pizza from the oven. Let it cool for 1-2 minutes before slicing (this allows the cheese to set slightly and prevents it from sliding off). If desired, garnish with fresh basil leaves and a sprinkle of red pepper flakes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 14</h4> Repeat the process with the second dough ball. The true test of authentic NY-style pizza: fold a slice lengthwise and if it holds its shape without drooping at the tip while maintaining a crisp exterior and chewy interior, you've nailed it! </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in New York-Style Pizza?

New York-Style Pizza requires high-gluten bread flour, cold water, salt, yeast, olive oil, and sugar for the dough. The sauce needs whole peeled tomatoes (preferably San Marzano), salt, olive oil, oregano, and garlic. Toppings include low-moisture mozzarella and Parmesan cheese.

How to cook New York-Style Pizza at home?

Learn how to cook New York-Style Pizza by creating a cold-fermented dough for 24-48 hours, preparing a simple tomato sauce, and baking on a preheated pizza stone or steel at the highest possible temperature (250-280°C). The secrets are stretching the dough thin, using minimal sauce, and achieving that perfect golden-brown crust with bubbling cheese.

Why is cold fermentation important for pizza dough?

Cold fermentation (24-72 hours in the refrigerator) allows enzymes to break down starches into sugars, developing complex flavours. This slow process improves dough structure, enhances browning capabilities, and creates that distinctive chew and fold that makes New York-style pizza crust so special.

What makes a pizza truly "New York-style"?

Authentic New York-style pizza features a thin, foldable crust with a crispy exterior and chewy interior. It should be topped with a light layer of tangy tomato sauce and low-moisture mozzarella. The true test: you should be able to fold a slice lengthwise without it drooping at the tip.

Why use a pizza stone or steel instead of a regular baking tray?

Pizza stones and steels store and conduct heat more effectively than baking trays, creating the intense bottom heat needed for proper crust development. This mimics the deck ovens used in pizzerias, allowing you to achieve that characteristic mottled, crispy bottom crust at home.

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The secret to the best NY pizza lies in the high-gluten flour and slow fermentation process that creates that signature thin, foldable crust with a crispy edge and chewy interior.", "prepTime": "PT30M", "cookTime": "PT8M", "totalTime": "PT38M", "keywords": "New York pizza, thin crust pizza, homemade pizza, authentic pizza dough, pizza fermentation", "recipeYield": "16 slices", "recipeCategory": "Main Dish", "recipeCuisine": "American", "nutrition": { "@type": "NutritionInformation", "calories": "265 calories", "carbohydrateContent": "35 g", "proteinContent": "12 g", "fatContent": "9 g", "saturatedFatContent": "4 g", "cholesterolContent": "20 mg", "sodiumContent": "580 mg", "sugarContent": "3 g", "servingSize": "1 slice" }, "recipeIngredient": [ "500g high-gluten bread flour (or strong bread flour)", "325ml cold water", "10g fine sea salt", "5g instant dry yeast", "15ml olive oil, plus extra for coating", "5g sugar", "400g canned whole peeled tomatoes (San Marzano if possible)", "5g fine sea salt for sauce", "5ml olive oil for sauce", "2g dried oregano", "1 clove garlic, finely minced", "300g low-moisture mozzarella cheese, shredded", "30g Parmesan cheese, finely grated", "Fresh basil leaves (optional)", "Red pepper flakes (optional)" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Mix Dry Ingredients", "text": "In a large bowl, whisk together the flour, salt, sugar, and yeast. Slowly add the cold water and olive oil while mixing with a wooden spoon or your hands until a shaggy dough forms. Using cold water slows down fermentation, allowing more flavor to develop during the long rise." }, { "@type": "HowToStep", "name": "Knead Dough", "text": "Transfer the dough to a clean work surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when poked but still feel slightly tacky. This kneading develops the gluten structure that gives NY pizza its characteristic chew and fold." }, { "@type": "HowToStep", "name": "Divide and Shape", "text": "Divide the dough into two equal pieces (about 425g each). Shape each piece into a tight ball by pulling the edges underneath, creating surface tension. Place each ball into a lightly oiled container and coat the dough with a thin layer of olive oil to prevent drying out." }, { "@type": "HowToStep", "name": "Cold Ferment", "text": "Cover the containers and refrigerate for at least 24 hours, preferably 48-72 hours. This cold fermentation allows enzymes to break down starches into sugars, developing complex flavors and improving the dough's structure and browning capabilities." }, { "@type": "HowToStep", "name": "Prepare Sauce", "text": "While the dough ferments, prepare your sauce. In a food processor or using an immersion blender, pulse the canned tomatoes with their juice until slightly chunky but not completely smooth. Stir in salt, olive oil, oregano, and minced garlic. The minimal processing preserves the bright flavor of the tomatoes, a hallmark of NY pizza." }, { "@type": "HowToStep", "name": "Preheat Oven", "text": "Place your pizza stone or steel in the oven and preheat to the highest temperature possible (usually 250-280°C/475-550°F) for at least 45-60 minutes. The extremely hot cooking surface is crucial for achieving the proper crust texture." }, { "@type": "HowToStep", "name": "Bring Dough to Room Temperature", "text": "Remove one dough ball from the refrigerator 1-2 hours before baking to allow it to come to room temperature. This makes the dough more extensible and easier to shape." }, { "@type": "HowToStep", "name": "Shape the Dough", "text": "On a lightly floured surface, use your fingertips to gently flatten the dough ball into a disc, leaving a 1cm border around the edge for the crust. Then pick up the dough and drape it over your knuckles, using the weight of the dough to stretch it while rotating. Aim for a circle about 30-35cm in diameter with a thickness of about 3mm in the center." }, { "@type": "HowToStep", "name": "Transfer to Peel", "text": "Dust a pizza peel with flour or cornmeal and transfer your stretched dough onto it. Give the peel a gentle shake to ensure the dough moves freely and isn't sticking." }, { "@type": "HowToStep", "name": "Add Sauce", "text": "Working quickly, spread 80-100g of sauce in a thin layer over the dough, leaving the outer rim bare. Less is more with NY pizza sauce - a thin layer allows the crust to cook properly without becoming soggy." }, { "@type": "HowToStep", "name": "Add Cheese", "text": "Sprinkle half the mozzarella evenly over the sauce, followed by a light dusting of Parmesan. The combination of cheeses provides both the classic stretch and added flavor depth." }, { "@type": "HowToStep", "name": "Bake", "text": "With a quick jerking motion, slide the pizza from the peel onto the preheated stone or steel. Bake for 6-8 minutes until the cheese is bubbling and the crust is golden brown with some darker spots. The high heat creates the characteristic mottled bottom crust of a NY pizza." }, { "@type": "HowToStep", "name": "Cool and Serve", "text": "Use the peel to remove the pizza from the oven. Let it cool for 1-2 minutes before slicing (this allows the cheese to set slightly and prevents it from sliding off). If desired, garnish with fresh basil leaves and a sprinkle of red pepper flakes." }, { "@type": "HowToStep", "name": "Repeat and Enjoy", "text": "Repeat the process with the second dough ball. The true test of authentic NY-style pizza: fold a slice lengthwise and if it holds its shape without drooping at the tip while maintaining a crisp exterior and chewy interior, you've nailed it!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "183" }, "review": [ { "@type": "Review", "author": "Marco Rossi", "datePublished": "2024-05-10", "reviewBody": "This recipe produces the perfect fold and authentic NYC taste! I've tried many recipes before but this one nails the thin, chewy yet crispy crust that reminds me of the pizza joints in Manhattan. The cold fermentation is absolutely worth the wait.", "name": "Authentic NYC Experience", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-05-12", "reviewBody": "Better than my local pizzeria! I was skeptical about making New York pizza at home, but this recipe changed my mind. The detailed instructions about handling the dough and the high temperature baking made all the difference. My family was impressed!", "name": "Restaurant Quality at Home", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-05-15", "reviewBody": "The crust texture is absolutely worth the wait! I let my dough ferment for 72 hours and the flavor development was incredible. The tips about minimal sauce and proper cheese distribution resulted in the perfect balance. This has become our weekend tradition!", "name": "Worth the Patience", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sofia Mendoza", "datePublished": "2024-05-18", "reviewBody": "My family demolished these pizzas in minutes! The cheese pull was exactly like those NY slices you see in movies. I appreciated the detailed steps about how to properly stretch the dough without tearing it. This recipe is going in my permanent collection!", "name": "Perfect Family Meal", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Kwame Osei", "datePublished": "2024-05-20", "reviewBody": "The crispiness exceeded all my expectations! I've been to New York and tried the famous pizzas there, and this homemade version brought back those memories. I especially appreciated the tip about letting the pizza cool slightly before cutting - made all the difference in texture.", "name": "Just Like the Real Thing", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/new-york-style-pizza-recipe" }
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