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New York Pizza Recipe

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New York Pizza is iconic for its thin, foldable crust, crisp edges, and deliciously cheesy, tangy tomato topping. This recipe brings the flavors of a classic New York slice right to your home kitchen. With a chewy crust, simple sauce, and melted mozzarella, it’s everything you love about a slice from the Big Apple—no plane ticket required.

Why You’ll Love This Recipe

  • Authentic thin, chewy, and crisp crust
  • Perfect balance of sauce, cheese, and seasoning
  • Foldable slices just like in NYC
  • Great for homemade pizza nights
  • Can be made with store-bought or homemade dough

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

  • Bread flour (or all-purpose flour)
  • Warm water
  • Active dry yeast
  • Sugar
  • Salt
  • Olive oil

For the Sauce:

  • Crushed tomatoes (canned)
  • Olive oil
  • Garlic (minced)
  • Dried oregano
  • Salt and pepper
  • Sugar (optional)

For the Toppings:

  • Low-moisture mozzarella cheese (shredded)
  • Grated Parmesan cheese
  • Olive oil (for brushing crust)
  • Dried oregano and red pepper flakes (optional)

directions

  1. Make the Dough:
    In a bowl, dissolve yeast and sugar in warm water. Let sit for 5–10 minutes until foamy.
    Add flour, salt, and olive oil. Mix and knead for 8–10 minutes until dough is smooth and elastic.
    Place in an oiled bowl, cover, and let rise for 1–1.5 hours until doubled.
  2. Make the Sauce:
    In a saucepan, heat olive oil over medium heat. Add garlic and sauté until fragrant.
    Stir in crushed tomatoes, oregano, salt, pepper, and a pinch of sugar. Simmer for 15–20 minutes. Let cool.
  3. Preheat Oven:
    Preheat oven to 500°F (260°C) or as high as it will go. Place a pizza stone or inverted baking sheet in the oven to heat.
  4. Assemble the Pizza:
    Punch down dough and divide into two portions (for 2 pizzas). Roll out to 12–14 inch circles on a floured surface.
    Transfer dough to parchment paper. Spread sauce thinly over the surface. Add shredded mozzarella and a sprinkle of Parmesan.
  5. Bake the Pizza:
    Transfer the pizza (on parchment) onto the hot stone or baking sheet. Bake for 8–10 minutes, or until crust is crisp and golden and cheese is bubbly.
    Remove from oven, brush crust with olive oil, and let cool slightly before slicing.

Servings and timing

This recipe makes 2 medium pizzas, serving 4–6 people.
Prep time: 20 minutes
Rise time: 1–1.5 hours
Cook time: 10 minutes
Total time: 1 hour 40 minutes

Variations

  • Pepperoni: Add thinly sliced pepperoni before baking.
  • White Pizza: Skip the red sauce and use garlic-infused olive oil, ricotta, and mozzarella.
  • Veggie Lover’s: Top with mushrooms, bell peppers, red onions, and olives.
  • Meat Lover’s: Add crumbled sausage, pepperoni, and bacon.
  • Spicy Slice: Sprinkle red pepper flakes or drizzle with hot honey before serving.

storage/reheating

Store leftover pizza in an airtight container in the refrigerator for up to 4 days.
To reheat, place slices on a baking sheet in a 375°F oven for 7–10 minutes or reheat in a skillet for a crispy bottom.
Freezing: Wrap individual slices in foil or plastic wrap and freeze for up to 2 months. Reheat from frozen at 400°F for 12–15 minutes.

FAQs

What makes New York pizza unique?

It has a thin, chewy, yet crisp crust, simple tomato sauce, mozzarella cheese, and large foldable slices.

Can I use store-bought dough?

Yes, quality store-bought pizza dough works well in this recipe for a shortcut.

Why use bread flour for pizza dough?

Bread flour has more protein, giving the crust that classic chewy texture.

How do I get a crispy crust at home?

Bake on a hot pizza stone or preheated baking sheet at a high oven temperature.

Can I make the dough ahead of time?

Yes, the dough can be made and refrigerated for up to 3 days or frozen for up to 2 months.

What cheese is best for New York-style pizza?

Low-moisture mozzarella is ideal—it melts well and gives a classic stretch.

Can I cook this pizza without a stone?

Yes, an inverted baking sheet preheated in the oven works as a substitute.

What sauce is closest to authentic NYC pizza sauce?

A simple, lightly seasoned crushed tomato sauce with garlic and oregano.

How do I prevent soggy pizza?

Avoid overloading with toppings and bake on a hot surface for proper crust formation.

Can I grill this pizza?

Yes, grill the rolled-out dough on one side, flip, add toppings, and finish cooking until the cheese melts.

Conclusion

New York Pizza is all about the balance—thin, chewy crust, zesty sauce, and gooey cheese in every foldable slice. With this easy homemade recipe, you can bring the pizzeria experience right into your kitchen. Perfect for pizza night or weekend cravings, this classic slice is always a hit.

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New York Pizza Recipe

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This New York-Style Pizza has the perfect balance of chewy, crisp crust with a flavorful homemade sauce and gooey mozzarella cheese. It’s everything you love about a big city slice — thin, foldable, and totally satisfying. Great for pizza night or any night!

  • Author: Beth
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 2 large pizzas (6–8 slices each) 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American, Italian-American

Ingredients

Scale

For the Dough (makes 2 pizzas):

  • 3 ¾ cups (470g) bread flour (plus more for dusting)

  • 1 ½ teaspoons salt

  • 1 teaspoon sugar

  • 1 teaspoon instant yeast

  • 1 ⅓ cups (315ml) warm water

  • 1 tablespoon olive oil

For the Sauce:

  • 1 (15 oz) can crushed tomatoes

  • 1 tablespoon olive oil

  • 1 clove garlic, minced

  • ½ teaspoon dried oregano

  • ½ teaspoon dried basil

  • Salt and pepper, to taste

  • Pinch of sugar (optional)

For the Toppings (per pizza):

  • 1 to 1 ½ cups shredded whole milk mozzarella cheese

  • Olive oil (for brushing crust)

  • Optional: red pepper flakes, grated Parmesan, or fresh basil

Instructions

Make the Dough (best if made 24 hours ahead):

  1. In a large bowl, whisk flour, salt, sugar, and yeast.

  2. Add warm water and olive oil. Stir until a shaggy dough forms. Knead by hand (or with a dough hook) for 7–10 minutes until smooth and elastic.

  3. Divide dough into two equal balls. Lightly oil two bowls and place one ball in each. Cover and refrigerate for at least 12–24 hours.

  4. Let dough sit at room temperature for 1 hour before baking.

Make the Sauce:

  1. Heat olive oil in a saucepan over medium heat. Add garlic and sauté 30 seconds.

  2. Stir in crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 15–20 minutes until slightly thickened. Cool before using.

Assemble and Bake:

  1. Preheat oven to 500°F (260°C) with a pizza stone or baking sheet inside (if using one). Let it heat for at least 30 minutes.

  2. On a floured surface, stretch or roll out dough into a 12–14″ circle. Transfer to a piece of parchment paper.

  3. Spread a thin layer of sauce over the dough, leaving a small border.

  4. Top with shredded mozzarella. Add a drizzle of olive oil over the top.

  5. Slide the pizza (with parchment) onto the hot pizza stone or baking sheet. Bake for 8–10 minutes, or until crust is golden and cheese is bubbly.

  6. Cool for a couple of minutes, slice, and serve hot!

 

Notes

  • Bread flour is key for that chewy, crisp crust.

  • Use low-moisture mozzarella for best texture (shred it yourself for extra melt).

  • The dough freezes well — wrap in plastic and freeze for up to 3 months.

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