Homemade New York Style Pizza Recipe
Craving a slice of that iconic, thin, foldable New York pizza? With this easy-to-follow New York pizza recipe, you can recreate the magic of a classic pizzeria right in your kitchen—even if it’s your first time making pizza from scratch! Our New York-style pizza dough recipe will guide you step by step to achieve that chewy, crispy crust that New York slices are famous for. Plus, we’ll walk you through the best ways to bake your pizza, whether you’re using a pizza stone, steel, or just a regular pizza pan.
What Makes New York Style Pizza Unique?
New York-style pizza is all about the crust—it’s thin, slightly crispy, yet soft and chewy in all the right ways. The pizza dough is made with bread flour for extra strength, making it easy to stretch by hand into a large, 12-14 inch round. Once baked at a high temperature, the crust gets a perfectly crispy bottom while still being light and airy. This style is typically topped with a thin layer of New York-style pizza sauce and a moderate amount of cheese and toppings, like classic pepperoni. Unlike other pizzas, the New York slice is designed to be foldable, so you can eat it on the go!
Ingredients:
- 3 cups bread flour (16 oz) – The base for our NY pizza dough, perfect for a chewy crust.
- 1 cup water (8 oz, at 70% hydration)
- 1 tsp instant yeast – To help the dough rise.
- 1 ½ tsp salt
- 1 tsp sugar – To activate the yeast and balance the flavor.
- 2 tsp olive oil – For smooth, flavorful dough.
- 1 cup pizza sauce – Make your own New York-style pizza sauce or use your favorite jarred sauce.
- 1 ½ cups shredded mozzarella cheese
- 20-25 slices of pepperoni
Step 1: Making the New York Pizza Dough
- Mix the dough: In a large bowl, combine the bread flour, instant yeast, sugar, and salt. Gradually add water while stirring with a wooden spoon. Add the olive oil last and keep mixing until the dough starts to come together. This recipe is designed to help you make the best New York pizza dough with minimal fuss.
- Knead the dough: Transfer the dough to a lightly floured surface and knead for about 7-10 minutes. The goal is to create a smooth, elastic dough that feels stretchy. If you’re using a stand mixer, knead the dough with the dough hook for about 5 minutes. This kneading is essential for building the strong gluten structure needed for New York pizza dough.
- First proofing: Once kneaded, form the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp towel and let the dough rise for 2 hours at room temperature. The dough will double in size. This process creates the perfect texture for New York-style pizza dough—airy yet chewy.
- Optional cold ferment: For an even better flavor, after the dough has risen, refrigerate it for 24-72 hours. This slow fermentation process adds complex flavors and improves the dough’s texture, making it the best New York pizza dough recipe for an authentic taste.
Step 2: Preparing the Dough for Your Pizza
- Let the dough warm up: If you’ve refrigerated the dough, take it out 45 minutes before shaping to let it come to room temperature. This makes the dough easier to handle and shape.
- Shape the dough: Dust your work surface with flour and gently press the dough into a flat disk using your fingers. Then, pick it up and stretch it by holding the edges and letting gravity pull it down. Rotate the dough in your hands to form a 12-14 inch round. Be careful not to tear it—this is how you get that classic New York pizza look!
Pro Tip: Don’t worry about making a perfect circle. New York pizzas are often a bit rustic, and as long as it’s evenly stretched, you’re good to go.
Step 3: Topping the Pizza
- Add the sauce and toppings: Spread a thin layer of New York-style pizza sauce over the stretched dough, leaving about ½ inch of space around the edges for the crust. Sprinkle the shredded mozzarella evenly, then top with pepperoni slices. Simplicity is key when making a New York pizza, so don’t overload with too many toppings.
Step 4: Baking Options for Your New York Style Pizza
Using a Pizza Stone or Steel (Best for the Crispest Crust)
- Preheat the stone/steel: Place your pizza stone or steel in the oven and preheat to 500°F (or as high as your oven goes). Let it heat for at least 45 minutes. This gives the stone or steel enough time to get hot, ensuring your crust crisps up just like in a pizzeria.
- Using a pizza peel: A pizza peel is a flat tool that helps transfer your pizza to the oven. Dust the peel with flour or semolina to prevent sticking, then gently slide the assembled pizza onto the peel. To transfer the pizza onto the stone, hold the peel at a slight angle and give it a quick, confident push. The pizza should slide right off!
- Bake: Bake the pizza on the preheated stone or steel for 7-10 minutes. Keep an eye on it, as the high temperature can cause the pizza to cook fast. You’re looking for a golden, crispy crust with bubbling cheese and pepperoni that’s slightly curled at the edges.
Benefits: Using a pizza stone or steel mimics the intense heat of a pizza oven, giving you that perfect crisp-chewy crust that defines New York-style pizza.
Drawbacks: Transferring the pizza with a peel can be tricky for beginners. The stone also requires a longer preheating time.
Using a Regular Round Pizza Pan
- Preheat the oven: Set your oven to 450°F. You don’t need to preheat the pan, but you can warm it in the oven for 5-10 minutes to help the bottom of the crust cook faster.
- Assemble the pizza in the pan: Place your stretched dough directly onto a lightly oiled pizza pan. Add your New York-style pizza sauce, cheese, and pepperoni.
- Bake: Slide the pan into the oven and bake for 12-15 minutes, until the crust is golden and the cheese is bubbly. The pizza will take a little longer in a pan than on a stone, but it’s just as tasty.
Benefits: A pizza pan is beginner-friendly and doesn’t require any fancy tools or long preheating times.
Drawbacks: You won’t get the same crispy bottom as you would with a pizza stone or steel, but it’s a great option if you’re just starting out.
Step 5: Finishing Touches
Let your pizza rest for about 5 minutes after baking so the cheese can set. This also makes it easier to slice. Cut your pizza into 6 or 8 slices, and enjoy that perfect New York bite—chewy, crispy, and full of flavor.
Pro Tip: For extra flavor, brush the crust with a little olive oil before baking. You can even sprinkle on some garlic powder or oregano for that authentic New York pizzeria taste.
Homemade New York Style Pizza Recipe
Craving a slice of that iconic, thin, foldable New York pizza? With this easy-to-follow New York pizza recipe, you can recreate the magic of a classic pizzeria right in your kitchen—even if it’s your first time making pizza from scratch! Our New York-style pizza dough recipe will guide you step by step to achieve that chewy, crispy crust that New York slices are famous for. Plus, we’ll walk you through the best ways to bake your pizza, whether you’re using a pizza stone, steel, or just a regular pizza pan.
Equipment
- Equipment Needed:
- Large mixing bowl – To mix and knead the dough.
- Wooden spoon or stand mixer – For combining ingredients and kneading the dough.
- Pizza stone or steel (recommended) – For the crispiest crust.
- Pizza pan (alternative option) – If you don’t have a stone or steel.
- Pizza peel – To transfer the pizza to a stone or steel (optional but helpful).
- Measuring cups and spoons – To measure out the ingredients accurately.
- Plastic wrap or kitchen towel – For covering the dough during proofing.
- Rolling pin (optional) – For those who prefer to roll the dough, though hand stretching is more traditional.
- Oven mitts – For safely handling hot equipment.
- Sharp knife or pizza cutter – To slice the finished pizza.
Ingredients
Ingredients:
- 3 cups bread flour 16 oz – The base for our NY pizza dough, perfect for a chewy crust.
- 1 cup water 8 oz, at 70% hydration
- 1 tsp instant yeast – To help the dough rise.
- 1 ½ tsp salt
- 1 tsp sugar – To activate the yeast and balance the flavor.
- 2 tsp olive oil – For smooth flavorful dough.
- 1 cup pizza sauce – Make your own New York-style pizza sauce or use your favorite jarred sauce.
- 1 ½ cups shredded mozzarella cheese
- 20-25 slices of pepperoni
Instructions
Step 1: Making the New York Pizza Dough
- Mix the dough: In a large bowl, combine the bread flour, instant yeast, sugar, and salt. Gradually add water while stirring with a wooden spoon. Add the olive oil last and keep mixing until the dough starts to come together. This recipe is designed to help you make the best New York pizza dough with minimal fuss.
- Knead the dough: Transfer the dough to a lightly floured surface and knead for about 7-10 minutes. The goal is to create a smooth, elastic dough that feels stretchy. If you’re using a stand mixer, knead the dough with the dough hook for about 5 minutes. This kneading is essential for building the strong gluten structure needed for New York pizza dough.
- First proofing: Once kneaded, form the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp towel and let the dough rise for 2 hours at room temperature. The dough will double in size. This process creates the perfect texture for New York-style pizza dough—airy yet chewy.
- Optional cold ferment: For an even better flavor, after the dough has risen, refrigerate it for 24-72 hours. This slow fermentation process adds complex flavors and improves the dough’s texture, making it the best New York pizza dough recipe for an authentic taste.
Step 2: Preparing the Dough for Your Pizza
- Let the dough warm up: If you’ve refrigerated the dough, take it out 45 minutes before shaping to let it come to room temperature. This makes the dough easier to handle and shape.
- Shape the dough: Dust your work surface with flour and gently press the dough into a flat disk using your fingers. Then, pick it up and stretch it by holding the edges and letting gravity pull it down. Rotate the dough in your hands to form a 12-14 inch round. Be careful not to tear it—this is how you get that classic New York pizza look!
- Pro Tip: Don’t worry about making a perfect circle. New York pizzas are often a bit rustic, and as long as it’s evenly stretched, you’re good to go.
Step 3: Topping the Pizza
- Add the sauce and toppings: Spread a thin layer of New York-style pizza sauce over the stretched dough, leaving about ½ inch of space around the edges for the crust. Sprinkle the shredded mozzarella evenly, then top with pepperoni slices. Simplicity is key when making a New York pizza, so don’t overload with too many toppings.
Step 4: Baking Options for Your New York Style Pizza
- Using a Pizza Stone or Steel (Best for the Crispest Crust)
- Preheat the stone/steel: Place your pizza stone or steel in the oven and preheat to 500°F (or as high as your oven goes). Let it heat for at least 45 minutes. This gives the stone or steel enough time to get hot, ensuring your crust crisps up just like in a pizzeria.
- Using a pizza peel: A pizza peel is a flat tool that helps transfer your pizza to the oven. Dust the peel with flour or semolina to prevent sticking, then gently slide the assembled pizza onto the peel. To transfer the pizza onto the stone, hold the peel at a slight angle and give it a quick, confident push. The pizza should slide right off!
- Bake: Bake the pizza on the preheated stone or steel for 7-10 minutes. Keep an eye on it, as the high temperature can cause the pizza to cook fast. You’re looking for a golden, crispy crust with bubbling cheese and pepperoni that’s slightly curled at the edges.
Using a Regular Round Pizza Pan
- Preheat the oven: Set your oven to 450°F. You don’t need to preheat the pan, but you can warm it in the oven for 5-10 minutes to help the bottom of the crust cook faster.
- Assemble the pizza in the pan: Place your stretched dough directly onto a lightly oiled pizza pan. Add your New York-style pizza sauce, cheese, and pepperoni.
- Bake: Slide the pan into the oven and bake for 12-15 minutes, until the crust is golden and the cheese is bubbly. The pizza will take a little longer in a pan than on a stone, but it’s just as tasty.
- Benefits: A pizza pan is beginner-friendly and doesn’t require any fancy tools or long preheating times.
- Drawbacks: You won’t get the same crispy bottom as you would with a pizza stone or steel, but it’s a great option if you’re just starting out.
Step 5: Finishing Touches
- Let your pizza rest for about 5 minutes after baking so the cheese can set. This also makes it easier to slice. Cut your pizza into 6 or 8 slices, and enjoy that perfect New York bite—chewy, crispy, and full of flavor.
