⏤ The Recipe
New York-Style Pizza.
MyNew York-style pizza recipebrings the iconic flavor of your favorite pizzeria right to your kitchen. With a slow-fermented homemade pizza dough, a bold, herby pizza sauce, and golden, melty cheese, each slice comes out thin, chewy, and crisp, just like a classic NYC pie.
Prep
30m
Cook
10m
Total
2days
Serves
16
⏤ The Story
MyNew York-style pizza recipebrings the iconic flavor of your favorite pizzeria right to your kitchen. With a slow-fermented homemade pizza dough, a bold, herby pizza sauce, and golden, melty cheese, each slice comes out thin, chewy, and crisp, just like a classic NYC pie.
I’ve traveled the globe trying the best pizzas in the world, and while mysheet pan pizzais a close second, I still think New York-style pizza is my all-time favorite. There’s just something about the thin, crispy edges, chewy center, and bold flavor that is hard to beat. Don’t worry, though. You don’t have to catch a flight to experience what I’m talking about.
I’ve gathered all the best tips and tricks from famous chefs to create the best New York pizza at home. It’s easier than you might think!
See the recipe card below for the complete ingredients list and instructions.
⏤ The Method
Step by step.
Make the Dough
- 1
In a stand mixer fitted with a dough hook, whisk together the bread flour, salt, and yeast.
- 2
Slowly add the water and mix on low speed for one minute.
- 3
Increase speed to medium-high, and knead for two to three minutes, until the dough is tacky and fully combined.
- 4
Transfer the dough to an oiled container, turning it to coat. Cover with a lid.
- 5
Let rest at room temperature for 12–24 hours, until doubled in size with visible bubbles.
- 6
Transfer to the refrigerator for one to two days to cold ferment.
- 7
When ready to bake, divide the dough into 275-gram portions for 12-inch (30.5 centimeter) pizzas or 300-gram portions for 14-inch (35.5 centimeter) pizzas.
- 8
Shape into dough balls, place on a floured sheet tray, cover, and let rest at room temperature for three to four hours.
Make the Sauce
- 1
In a mixing bowl, crush the peeled tomatoes by hand or with a potato masher.
- 2
Stir in the oregano, basil, garlic powder, crushed red pepper, salt, and sugar (if needed). Set aside.
Assemble & Bake
- 1
Preheat the oven to 500°F (260°C) with a baking steel on the bottom rack.
- 2
Stretch the dough into a 12–14 inch (30.5–35.5 centimeter) circle with a one-inch (two and a half centimeters) crust border.
- 3
Dust a pizza peel with semolina or cornmeal, and transfer the dough to the peel.
- 4
Spread a thin layer of sauce across the surface.
- 5
Add shredded mozzarella and fontina evenly over the top.
- 6
Brush the crust edges with melted butter and olive oil.
- 7
Slide the pizza onto the hot baking steel. Bake for seven to ten minutes, or until the crust is golden and the cheese is bubbling.
- 8
If the pizza does not brown quickly enough, broil for two to three minutes to brown and melt the cheese.
- 9
Remove from the oven, brush the crust with more melted butter, and sprinkle Parmesan over the crust and top.
- 10
Let cool slightly on a wire rack before slicing and serving.
⏤ Chef's Notes
Storage:Wrap individual slices in aluminum foil and transfer them to an airtight container or sealable bag. They will keep fresh in the refrigerator for three to four days or in the freezer for two to three months.
⏤ Cook Next
