homemade NY style pizza

• Prep Time: 2 hours (plus overnight dough rest)

• Cook Time: 10–12 minutes

• Total Time: ~14–16 hours

• Yield: Two 14-inch pizzas

• Skill Level: Intermediate

• Category: Main Dish

• Cuisine: American, Italian-American

• Keywords: New York-style pizza, homemade pizza, thin crust, pizza dough, pizzeria style

Ingredients

For the Dough (makes 2 pizzas)

• 4 cups (500g) bread flour (high protein, for chewy texture)

• 1 ½ teaspoons salt

• 1 teaspoon sugar

• 1 ½ teaspoons instant dry yeast

• 1 ½ cups (360 ml) lukewarm water (90°F–100°F)

• 2 tablespoons olive oil (plus extra for greasing)

For the Classic NY-Style Pizza Sauce

• 1 can (28 oz / 800g) whole peeled San Marzano tomatoes

• 2 tablespoons tomato paste

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• 1 teaspoon dried oregano

• 1 teaspoon sugar

• Salt to taste

• Fresh basil (optional)

For the Toppings

• 2 cups (200g) shredded whole-milk low-moisture mozzarella cheese

• Grated Parmesan or Pecorino Romano (optional)

• Crushed red pepper flakes (optional)

• Fresh basil leaves (optional)

Step-by-Step Instructions

 Step 1: Make the Dough (Start at least 1 day before)

1. Combine dry ingredients: In a large mixing bowl or stand mixer bowl, mix the bread flour, salt, sugar, and instant yeast.

2. Add water and oil: Slowly pour in the lukewarm water and olive oil. Stir with a wooden spoon or use a dough hook attachment on low speed until it comes together.

3. Knead: Knead the dough for about 8–10 minutes by hand (or 5–6 minutes in a stand mixer on medium speed). The dough should be smooth, elastic, and slightly tacky.

4. Rest and rise: Lightly oil a large bowl, place the dough inside, and cover with plastic wrap or a damp towel.

5. Cold ferment: Let it sit at room temperature for 30 minutes, then transfer to the refrigerator to cold ferment for at least 12–24 hours. This step enhances the flavor and texture.

6. Divide and shape: The next day, remove the dough from the fridge. Divide it into two equal balls. Let them rest at room temperature for 1–2 hours before shaping.

 Step 2: Prepare the Sauce

1. Blend tomatoes: Using your hands or a blender, crush the canned tomatoes until smooth but slightly chunky.

2. Cook briefly: In a saucepan over medium heat, add olive oil and sauté garlic until fragrant (about 30 seconds). Add the tomato paste, then the crushed tomatoes.

3. Season: Stir in oregano, sugar, and salt. Simmer for about 20–25 minutes until slightly thickened. Stir occasionally.

4. Cool the sauce: Remove from heat and let it cool. Add fresh basil if using.

 Step 3: Preheat Your Oven

1. Use a pizza stone or steel: Place a pizza stone or steel on the middle rack of your oven and preheat to 500°F (260°C) or the highest possible setting. Preheat for at least 45 minutes to 1 hour.

2. Alternative method: If you don’t have a stone or steel, use an inverted baking sheet—but your crust might not be as crisp.

 Step 4: Stretch the Dough

1. Flour your surface: Lightly flour your work surface and dough ball.

2. Press and stretch: Starting from the center, gently press the dough out into a 14-inch round. Use your hands, not a rolling pin. Lift the dough and rotate it to stretch evenly, leaving a slightly thicker outer edge.

3. Transfer to peel or parchment: Place the stretched dough on a pizza peel or parchment paper for easy transfer.

 Step 5: Assemble the Pizza

1. Sauce it up: Spread about ½ cup of sauce evenly over the dough, leaving a 1-inch border.

2. Add cheese: Sprinkle with about 1 cup of shredded mozzarella per pizza. Do not overload—NY-style is modest with toppings.

3. Add extras: If desired, sprinkle with grated Parmesan or red pepper flakes.

 Step 6: Bake

1. Bake the pizza: Slide the pizza onto the preheated stone/steel. Bake for 7–10 minutes, or until the crust is golden, the cheese is bubbly, and there are light char spots.

2. Rotate if needed: Halfway through, rotate the pizza for even browning.

3. Finish: Remove from the oven, let cool for 2 minutes, then slice into 6 or 8 wedges.

Serving Suggestions

New York-style pizza is best served hot and fresh from the oven. Fold a slice in half, grab a soda or a cold beer, and enjoy it street-style. Pair it with a simple Caesar salad or garlic knots for a classic pizzeria experience.

Tips & Variations

• Don’t rush the dough: Cold fermentation (overnight or longer) gives the crust a deeper flavor and better texture.

• No pizza stone? Use a heavy-duty cast iron pan or an inverted baking sheet.

• Cheese matters: Use low-moisture mozzarella, not fresh mozzarella, for that classic stretch and melt.

• Add toppings sparingly: Overloading the pizza makes the crust soggy. Less is more.

• Want a crispier crust? Brush the edges with olive oil before baking.

Nutrition Facts (per slice, 1/8 of 14-inch pizza)

Note: Values are approximate and depend on toppings and ingredients used.