New York-Style Pizza Recipe

A slice of New York style pizza on a white plate.

4.86 from 7 votes

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!

Prep Time30

Cook Time10

Inactive Time (Resting & Fermenting)2 4

Total Time2 4 40

Course: Main Course

Cuisine: American

Keyword: how to make new york style pizza, New York style pizza, New York style pizza recipe

Servings: servings

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 bread flour
2 teaspoon kosher salt
¼ teaspoon active dry yeast
1 ½ cup water

For the Sauce

1 (28-ounce / 794 gram) can whole peeled tomatoes
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon garlic powder
¼ teaspoon crushed red pepper flakes
kosher salt to taste
sugar if needed

For the Toppings

semolina flour for dusting the peel
2 ounce whole milk mozzarella shredded
2 ounce fontina cheese shredded
butter melted, for brushing
olive oil for brushing
Parmesan cheese freshly grated, to taste

US Customary - Metric

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