Master the art of authentic New York-Style Pizza that captures the essence of the city’s legendary pizzerias right in your own kitchen, delivering those massive, foldable slices with perfectly balanced flavors that have made NYC pizza famous worldwide. This isn’t just pizza – it’s a culinary institution that combines a thin yet chewy crust with the perfect ratio of tangy tomato sauce and melted mozzarella cheese, creating that signature combination of textures and flavors that true New Yorkers swear by. Each enormous slice features a crust that’s crispy on the bottom but tender enough to fold in half lengthwise, topped with a bright, herb-seasoned sauce that doesn’t overpower the cheese, and finished with high-quality mozzarella that melts into golden pools of stretchy perfection. Whether you’re recreating memories of standing at a corner pizzeria or want to bring authentic Big Apple flavor to your dinner table, this recipe delivers the real deal that will have everyone arguing about which slice is the best.
Serving: 4-6 people (makes 2 large 16-inch pizzas)
Cooking Time: 2 hours (including dough rising time)
Ingredients
For the NY-Style Pizza Dough:
4 cups bread flour (plus extra for dusting)
1 1/2 cups warm water (110°F)
2 tablespoons olive oil
2 teaspoons active dry yeast
2 teaspoons salt
1 teaspoon sugar
For the Classic Pizza Sauce:
1 can (28 oz) whole San Marzano tomatoes (or high-quality whole tomatoes)
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 teaspoon sugar (optional, to balance acidity)
For Assembly:
1 pound whole milk mozzarella cheese, sliced thin or shredded
1/2 cup grated Parmesan cheese
Fresh basil leaves (optional)
Red pepper flakes (optional)
Extra olive oil for drizzling
Instructions
Begin your New York pizza journey by creating the foundation – an authentic dough that develops the perfect texture and flavor. In a small bowl, combine the warm water, sugar, and yeast, stirring gently to dissolve. Let this mixture sit for 5-10 minutes until it becomes foamy and bubbly, confirming your yeast is active and ready to work.
In a large mixing bowl, combine the bread flour and salt, creating a well in the center. Pour the foamy yeast mixture and olive oil into the well, then use a wooden spoon or your hands to gradually incorporate the flour until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky. The dough should pass the windowpane test – when stretched thin, it should be translucent without tearing.
Place the kneaded dough in a lightly oiled bowl, turning it to coat all surfaces. Cover with a damp kitchen towel or plastic wrap and let rise in a warm place for 1-1.5 hours until doubled in size.
Preparing the Sauce
While the dough rises, create your classic New York pizza sauce that strikes the perfect balance of bright acidity and herbal flavor. Crush the whole tomatoes by hand in a large bowl, removing any tough stem pieces and breaking them into irregular chunks that will spread easily.
Stir in the minced garlic, dried oregano, basil, salt, pepper, and olive oil. Taste and add sugar if needed to balance any excessive acidity from the tomatoes. The sauce should be bright, well-seasoned, and not too thick.
Set the sauce aside at room temperature to allow the flavors to meld. Don’t cook the sauce – raw sauce is traditional for NY-style pizza and provides the best flavor after baking.
Shaping the Pizza
Once the dough has doubled, punch it down gently and divide it into two equal portions for large pizzas. Shape each portion into a ball and let rest for 10 minutes to relax the gluten.
Preheat your oven to its highest setting (usually 500-550°F) with a pizza stone or inverted baking sheet on the bottom rack. This high heat is crucial for achieving the proper crust texture.
On a lightly floured surface, stretch each dough ball from the center outward, using your knuckles to gently stretch from underneath. Work the dough into a large circle, about 16 inches in diameter, maintaining an even thickness throughout.
The dough should be thin enough that you can almost see through it in places, but thick enough to support the toppings without tearing. Don’t worry about perfect circles – rustic shapes add to the authentic charm.
Assembly and Baking
Transfer the stretched dough to a pizza peel or parchment paper for easy transfer to the oven. Work quickly to prevent sticking, using flour or semolina as needed.
Spread a thin layer of sauce over the dough, leaving about a 1-inch border for the crust. Use the back of a ladle or spoon to spread evenly – less is more with NY-style pizza sauce.
Distribute the mozzarella cheese evenly over the sauce, using either thin slices or shredded cheese. Don’t overload with cheese – you should still see sauce through the cheese in places.
Sprinkle grated Parmesan cheese over the mozzarella for extra flavor and that characteristic golden color when baked.
Carefully slide the pizza onto the preheated stone or baking sheet and bake for 10-12 minutes until the crust is golden brown and the cheese is bubbly with some charred spots.
Finishing and Serving
Remove the pizza from the oven and let it cool for 2-3 minutes before slicing. This brief rest allows the cheese to set slightly and prevents a molten mess.
Cut into large, triangular slices using a pizza wheel or large sharp knife. Traditional NY slices are generous in size – about 8 slices per large pizza.
Garnish with fresh basil leaves if desired, and serve with red pepper flakes and additional Parmesan on the side for customization.
Tips for Perfect New York-Style Pizza
Use bread flour for the proper gluten development that creates the characteristic chewy yet tender texture. All-purpose flour won’t give you the same results.
High heat is essential for authentic results. If your oven doesn’t get hot enough, consider using the broiler for the last minute or two to achieve proper browning.
Less is more with toppings – NY-style pizza is about balance, not overloading. The crust, sauce, and cheese should each be distinguishable and in harmony.
Stretch, don’t roll the dough to maintain the air bubbles that create texture. Rolling compacts the dough and creates a dense, tough crust.
Use quality ingredients especially for the tomatoes and mozzarella, as there are so few components that each one matters significantly.
Practice makes perfect with dough stretching. Don’t worry if your first attempts aren’t perfect circles – the flavor will still be authentic.
Let the dough rest if it springs back too much during stretching. Relaxed gluten is easier to work with and won’t tear as easily.
Preheat thoroughly for at least 30 minutes to ensure your stone or pan is fully heated and ready to create that crispy bottom crust.
Storage and Reheating
Store leftover pizza wrapped in the refrigerator for up to 3 days. Reheat in a hot oven or toaster oven for the best texture, avoiding the microwave which makes the crust soggy.
Make-Ahead Options
The dough can be made up to 3 days ahead and stored in the refrigerator, or frozen for up to 3 months. Cold fermentation actually improves the flavor and makes the dough easier to work with.
Nutritional Information
Per slice (based on 16 slices total):
- Calories: 285
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 14g
- Sodium: 485mg
- Calcium: 285mg
- Iron: 2.2mg
- Vitamin C: 8mg
This classic pizza provides a good balance of carbohydrates for energy, protein from the cheese, and calcium for bone health. The tomato sauce contributes lycopene and vitamin C, while the moderate portion size allows you to enjoy this iconic food as part of a balanced diet. The homemade version allows you to control sodium and use quality ingredients for better nutrition than typical commercial pizza.
