If you’ve ever dreamed of that first magical bite of a crispy-yet-foldable slice, bubbling cheese, and a sauce that tastes like New York City itself, you’re in luck! This New York-Style Pizza Recipe is the real deal: big, cheesy pies with irresistible golden crust that prove you don’t need a trip to Manhattan to enjoy the classics.
Why You’ll Love This Recipe
- Crispy, Foldable Crust: You get that signature chewy-but-crispy base you can confidently fold—just like any New Yorker would.
- Real Pizzeria Flavor, At Home: Every bite brings the taste of a classic NYC slice—tangy sauce, gooey cheese, and golden brown edges.
- Make-Ahead Friendly: The dough develops even more flavor as it rests, so you can plan pizza night days in advance—no last-minute scrambling.
- Totally Customizable: From the cheese to the toppings, you control everything—create your ultimate favorite slice!
Ingredients You’ll Need
The magic of this New York-Style Pizza Recipe lies in its honest, no-nonsense ingredient list. Each element—from high-gluten bread flour to real mozzarella—makes a huge difference in flavor, chew, and that beautiful “pull” you expect from a truly classic slice.
- Bread Flour: This gives your crust the perfect chewy texture with just the right amount of crispiness. Regular all-purpose flour won’t have quite the same bite, so if you can, go for bread flour.
- Granulated Sugar: A touch of sugar not only helps activate the yeast but also contributes to that golden-brown crust and subtle flavor.
- Kosher Salt: This is essential for seasoning and controlling fermentation. Don’t skimp, but don’t use table salt unless you adjust the quantity.
- Instant Yeast: No waiting for proofing—just blend it in, and you’re on your way to pillowy, risen dough.
- Lukewarm Water: The key to yeast activation! Make sure it’s not too hot or you’ll risk killing the yeast.
- Extra-Virgin Olive Oil: Adds structure, prevents sticking, and gives the dough a rich, complex finish.
- New York Style Pizza Sauce: Homemade or store-bought, this should be bright, tomato-forward, and not too sweet. The sauce is the soul of every slice.
- Full-Fat Dry Mozzarella Cheese: Freezing for 15 minutes helps with shredding and even melting. Opt for whole-milk mozzarella for that bubbly, beautifully browned top.
Variations
This classic recipe is the perfect base for your own pizza adventures! Don’t be afraid to get creative—New York-Style Pizza is famously adaptable, whether you want to cater to allergies, use up fridge stragglers, or play with new flavor profiles.
- Veggie Extravaganza: Layer on sautéed mushrooms, bell pepper strips, and black olives for a colorful, satisfying slice (just don’t overload or you’ll lose that crisp crust).
- Spicy Pepperoni: Add a generous sprinkle of spicy pepperoni or soppressata before baking for that classic, cup-and-char edge-to-edge pepperoni experience.
- White Pizza: Skip the tomato sauce in favor of a garlicky olive oil base, plenty of ricotta, and a dusting of grated pecorino.
- Gluten-Free: Swap the bread flour for a high-protein, gluten-free blend—just know the texture will be slightly different but still delicious!
How to Make New York-Style Pizza Recipe
Step 1: Make the Dough
Start by combining bread flour, sugar, salt, and instant yeast in your food processor. Pulse a few times to lightly mix—don’t rush this step! Now add the lukewarm water and olive oil. Process until the dough comes together in a smooth ball that rides above the blade; it should take about 15 seconds. Continue processing a little longer to help build up the gluten (the secret to that beloved chewy crust!).
Step 2: Knead & Portion
Transfer the dough to a floured surface and knead just once or twice by hand, forming a smooth, supple ball. If you gently stretch the dough, it should almost pass the “windowpane” test—thin and elastic without breaking. Divide into three equal pieces and pop each into a covered container or zipper-lock bag for a cold rise in the refrigerator. This long, slow rise is where all that unbeatable pizza flavor develops!
Step 3: Shape & Proof
At least 2 hours before you want pizza, take the dough out of the fridge and shape each piece into a taut ball. Place them in lightly floured bowls, cover, and let them rise at warm room temperature until puffy and doubled in size (the anticipation makes it taste even better!).
Step 4: Prep the Oven
About an hour before baking, crank your oven to 500°F with a pizza stone on the middle rack. The hot stone is key for that signature crispy crust, so don’t skip the preheat!
Step 5: Stretch & Top
Working with one dough ball at a time, gently press it on a floured surface into an 8-inch round, making sure to leave a higher rim around the edge. Carefully drape it across your knuckles and stretch to about 12-14 inches wide. Slide it onto a floured pizza peel and top with about 2/3 cup sauce, leaving a gap at the edge for that beautiful crust. Sprinkle with a third of the chilled mozzarella.
Step 6: Bake & Enjoy!
Slide your topped pizza onto the lava-hot stone and bake for 12–15 minutes, or until the cheese is bubbling and spotted with golden brown spots, and the crust is puffy, crisp, and deeply browned. Slice and serve straight away! Repeat with your remaining dough balls, sauce, and cheese.
Pro Tips for Making New York-Style Pizza Recipe
- Cold Fermentation Magic: The slow rise in the fridge (up to 5 days!) creates insanely good flavor—plan ahead and you’ll taste the difference.
- Flour Power: Dust your work surface and pizza peel generously to avoid sticking and to ensure easy stretching and transferring—no torn pies here!
- Cheese Prep: Don’t skip the quick freeze! Firm, cold grated mozzarella melts evenly and gives you that irresistible, classic cheese “pull.”
- Oven Heat Matters: The hotter the oven (and the stone), the better. If your oven goes higher than 500°F, go for it—home ovens can’t quite match coal-fired NYC temps, but every degree helps!
How to Serve New York-Style Pizza Recipe
Garnishes
Classic grated Parmesan, a generous dash of dried oregano, red pepper flakes, and even a swirl of garlic oil will take your New York-Style Pizza Recipe from great to legendary. Each table in NYC has its own ritual—try them all and find your favorite combo!
Side Dishes
A simple green salad with a zesty Italian vinaigrette is always a winner, balancing out the richness of the pizza. For a true pizzeria vibe, serve with marinated vegetables, a pile of garlic knots, or even a cold soda or craft beer for the adults.
Creative Ways to Present
Cut the pies into enormous “classic” NYC triangles for that authentic street-food experience, or bake individual pies so everyone can customize their own. Consider serving a trio of dipping sauces (think herby ranch, spicy tomato, or balsamic glaze) for a fun, interactive touch at parties or game nights!
Make Ahead and Storage
Storing Leftovers
Got a few slices left? Wrap them loosely in foil or stack between parchment sheets in an airtight container—your New York-Style Pizza Recipe will stay fresh for 2–3 days in the fridge. No sad, soggy crusts allowed!
Freezing
To freeze, let slices cool completely, then wrap each one tightly in plastic wrap and pop into a freezer-safe bag. They’ll keep beautifully for up to 2 months. Perfect for surprise cravings!
Reheating
The best way to revive that crispy crust is to reheat slices in a hot oven (425°F) directly on the rack or on a preheated pizza stone—just a few minutes, and it’s as if it’s fresh from the pizzeria. Skip the microwave if you want to avoid rubbery cheese!
FAQs
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Can I make the New York-Style Pizza Recipe dough without a food processor?
Absolutely! While a food processor ensures a super-smooth, elastic dough with ease, you can mix and knead by hand or with a stand mixer fitted with a dough hook. Just knead until the dough becomes supple and smooth—perfect for rising and stretching!
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What’s the best way to get that “pizzeria” oven effect at home?
Preheat a pizza stone for at least an hour at the highest temperature your oven allows, typically 500°F. Some people even use an inverted cast-iron skillet or baking steel if they don’t have a pizza stone—this gives a heat boost similar to what a real pizzeria achieves.
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Can I freeze the unbaked dough from the New York-Style Pizza Recipe?
Yes! Freeze portioned dough balls right after dividing. Thaw overnight in the refrigerator and then let them rise at room temperature for a couple of hours before shaping and topping. This makes pizza night even easier.
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What’s the secret to stretching the dough without it tearing?
The key is patience! Let the dough rest at room temperature until relaxed and pliable. If it springs back or tears, give it a 5-minute break and try again. Handle it gently, supporting the weight with your knuckles instead of fingertips.
Final Thoughts
Few things are as satisfying as pulling a bubbling, golden New York-Style Pizza Recipe of your own creation from the oven. Whether you keep it classic or make it your own, I hope you’ll roll up your sleeves, give this dough a try, and treat yourself to a slice of homemade NYC magic tonight!
Print
New York-Style Pizza Recipe
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 26 hrs 55 mins
- Yield: 3 pies
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the iconic New York-style pizza with this authentic recipe. Learn how to make a perfect pizza crust and top it with classic ingredients for a slice of pizza heaven.
Ingredients
Dough:
- 22 1/2 ounces bread flour, plus more for dusting (638 g; about 4 1/2 cups)
- 0.5 ounce granulated sugar (15 g; about 1 1/2 tablespoons)
- 0.35 ounce kosher salt (10 g; about 1 tablespoon)
- 0.35 ounce instant yeast (10 g; about 2 teaspoons)
- 15 ounces lukewarm water (415 g; about 1 3/4 cups) (see notes)
- 3 tablespoons (45 ml) extra-virgin olive oil
Toppings:
- 1 batch New York style pizza sauce
- 1 pound grated full-fat dry mozzarella cheese (454 g; about 4 cups), placed in freezer for at least 15 minutes
Instructions
- Dough Preparation: Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse to incorporate. Add water and olive oil. Process until a ball forms.
- Kneading and Rising: Transfer dough to floured surface, knead, and divide into portions. Let rise in the refrigerator for at least 1 day.
- Shaping and Rising: Shape dough into balls and allow to rise at room temperature until doubled.
- Baking: Preheat oven, shape dough, add sauce and cheese, then bake until golden and bubbly.
Notes
- Using a food processor ensures proper dough development.
- Scale up by making dough in separate batches.
- Use lukewarm water per yeast manufacturer’s recommendation.
Nutrition
- Serving Size: 1 slice
- Calories: 552
- Sugar: 4g
- Sodium: 790mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 89g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 30mg
