My New York-style pizza recipe brings 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 my sheet pan pizza is 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!
Ingredients and Notes
See the recipe card below for the complete ingredients list and instructions.
- Homemade Pizza Dough – I use bread flour, salt, active dry yeast, and water for the homemade pizza dough. If needed, you can substitute all-purpose flour, but you won’t achieve quite the same crisp, chewy texture that New York-style pizza is known for having.
- Pizza Sauce – Of course, you can use a premade pizza sauce if desired. However, in my opinion, nothing beats homemade! I use whole peeled tomatoes, dried oregano, dried basil, garlic powder, crushed red pepper flakes, salt, and sugar.
- Toppings – Most New York slices are served plain, letting the ingredients speak for themselves. So, I use olive oil and butter to create a rich, golden crust and finish with whole milk mozzarella, fontina cheese, and Parmesan cheese.
How to Make New York Style Pizza
1. Prepare the Dough
2. Make the Sauce
3. Assemble
Nick’s Tips for Success
- Use pre-made pizza dough. This recipe takes quite a bit of planning. So, if you want to save time and use premade pizza dough, that’s totally fine.
- Don’t rush the dough. Cold fermentation is key for the best flavor and texture!
- Use a plastic container. Make sure to proof your dough in a plastic container instead of a metal container. Otherwise, your dough is likely to have a slightly metallic taste.
- Freeze the dough. To prepare in advance, combine the dough ingredients as normal. Then, after the first rise, wrap it tightly in plastic wrap, followed by aluminum foil. Or, transfer it to a freezer-safe container, and freeze for two to three months. When you’re ready to bake, thaw the dough in the fridge overnight, and proceed with the recipe as instructed.
- Don’t use pre-shredded cheeses. They contain starches and anti-caking agents that prevent them from melting nicely in the oven.
- Use a baking steel. This helps create a crisp bottom crust without the need for a pizza oven.
- Dust the pizza peel generously. I like to use semolina flour to dust my pizza peel and prevent the pizza dough from sticking.
- Broil. If the pizza does not brown quickly enough, turn on the broiler and broil for two to three minutes. Just keep a close eye on the oven so it doesn’t burn.
New York-Style Pizza Recipe
Learn how to make a New York-style pizza with all the bold, savory flavors and crispy, chewy textures you love. The secret to achieving an authentic taste and texture is in my slow-fermented dough. I'll walk you through all the steps!
Equipment
- 1 Stand Mixer Fitted with a Dough Attachment
- 1 Airtight Container
- 1 Sheet Tray
- 1 Large Mixing Bowl
- 1 Potato Masher
- 1 Baking Steel
- 1 Pizza Peel
- 1 Wire Rack
Ingredients
For the Dough
- 4 ¼ cup (500 gram) bread flour
- 2 teaspoon (16 gram) kosher salt
- ¼ teaspoon (1 gram) active dry yeast
- 1 ½ cup (350 gram) water
For the Sauce
- 1 (28-ounce / 794 gram) can whole peeled tomatoes
- ½ teaspoon (½ gram) dried oregano
- ½ teaspoon (½ gram) dried basil
- ¼ teaspoon (⅗ gram) garlic powder
- ¼ teaspoon (½ gram) crushed red pepper flakes
- kosher salt, to taste
- sugar, if needed
For the Toppings
- semolina flour , for dusting the peel
- 2 ounce (57 gram) whole milk mozzarella, shredded
- 2 ounce (57 gram) fontina cheese, shredded
- butter, melted, for brushing
- olive oil , for brushing
- Parmesan cheese, freshly grated, to taste
Instructions
Make the Dough
- In a stand mixer fitted with a dough hook, whisk together the bread flour, salt, and yeast.4 ¼ cup bread flour, 2 teaspoon kosher salt, ¼ teaspoon active dry yeast
- Slowly add the water and mix on low speed for one minute.1 ½ cup water
- Increase speed to medium-high, and knead for two to three minutes, until the dough is tacky and fully combined.
- Transfer the dough to an oiled container, turning it to coat. Cover with a lid.
- Let rest at room temperature for 12–24 hours, until doubled in size with visible bubbles.
- Transfer to the refrigerator for one to two days to cold ferment.
- 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.
- 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
- In a mixing bowl, crush the peeled tomatoes by hand or with a potato masher.1 (28-ounce / 794 gram) can whole peeled tomatoes
- Stir in the oregano, basil, garlic powder, crushed red pepper, salt, and sugar (if needed). Set aside.½ teaspoon dried oregano, ½ teaspoon dried basil, ¼ teaspoon garlic powder, ¼ teaspoon crushed red pepper flakes, kosher salt, sugar
Assemble & Bake
- Preheat the oven to 500°F (260°C) with a baking steel on the bottom rack.
- Stretch the dough into a 12–14 inch (30.5–35.5 centimeters) circle with a one-inch (two and a half centimeters) crust border.
- Dust a pizza peel with semolina or cornmeal, and transfer the dough to the peel.semolina flour
- Spread a thin layer of sauce across the surface.
- Add shredded mozzarella and fontina evenly over the top.2 ounce whole milk mozzarella, 2 ounce fontina cheese
- Brush the crust edges with melted butter and olive oil.butter, olive oil
- 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.
- If the pizza does not brown quickly enough, broil for two to three minutes to brown and melt the cheese.
- Remove from the oven, brush the crust with more melted butter, and sprinkle Parmesan over the crust and top.Parmesan cheese
- Let cool slightly on a wire rack before slicing and serving.
Video
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.
Nutrition
Serving: 1serving, Calories: 191kcal, Carbohydrates: 24g, Protein: 6g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 13mg, Sodium: 376mg, Potassium: 43mg, Fiber: 1g, Sugar: 0.2g, Vitamin A: 141IU, Vitamin C: 0.01mg, Calcium: 57mg, Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Frequently Asked Questions
Can I use different toppings?
Yes, feel free to add whatever toppings you like best. Pepperoni, sausage, ham, chicken, bell peppers, onions, mushrooms, and even pineapple make great options.
Do I need a baking steel to make NY-style pizza at home?
A pizza stone works well, too. Just make sure to preheat it well. Or, use a preheated cast-iron pan.
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OMG!!!! that is soooo good
Hi nick digiovanni I am a huge fan could you please make a sloppy Joe and chicken pot pie recipe please.
NOM NOM NOM THAT WAS DELICIOUS
I can’t wait to eat this! I made the dough and it’s in the fridge for tomorrow! Do you have any advice for cooking it on a charcoal grill?
Can the dough balls be made before the fermentation?
Yep, you can ball up pizza dough before or after fermentation It really just depends on your process. Doing it in one big batch is called bulk fermentation, while portioning the dough into individual balls is referred to as ball fermentation. Some like to go with balling before fermentation since it saves fridge space and can lead to a slightly different crust texture.
Nick can you give advice on the weight or the amount of ingredients required for the recipe’s of yours it is hard to just eyeballing it. And my most troubling step for me is mixing the yeast for how much flour. And some recipes I need to add sugar, in some recipes it says and some don’t could you give me guidelines on this and how to activate the yeast
All the ingredient weights should be listed right in the recipe, so you’re good to go there! Just make sure you’re using a properly calibrated food scale at home for the most accurate results. It really makes a difference with pizza dough.
I forward the email to my mother for inspiration for the next week when I’m gone
This is the best pizza I’ve ever had!