Table of Contents
Introduction: If you’ve ever dreamed of folding a slice of hot, cheesy New York-Style Pizza Recipe right in your kitchen, you’re in for a treat. This recipe isn’t just authentic New York – it’s a little slice of city magic made simple for busy home cooks. Whether you’re craving a cozy night in or looking to wow your friends with your culinary chops, this New York-style pizza recipe is about to become your new obsession. Grab your apron and let’s turn your kitchen into a mini pizzeria!
Why You’ll Love This New York-Style Pizza:
- Authentic Flavor: Just like a pie from a corner shop in Brooklyn.
- Make-Ahead Friendly: Dough rises in the fridge for flexibility.
- Perfectly Cheesy: Full-fat mozzarella for that glorious cheese pull.
Ingredients You’ll Need:
- 22 1/2 ounces bread flour (plus more for dusting)
- 0.5 ounce granulated sugar
- 0.35 ounce kosher salt
- 0.35 ounce instant yeast
- 15 ounces lukewarm water
- 3 tablespoons extra-virgin olive oil
- 1 batch New York style pizza sauce
- 1 pound grated full-fat dry mozzarella cheese, frozen 15 minutes before use
Step-by-Step: How to Make New York-Style Pizza at Home
1. Prep Your Dough: In the bowl of your food processor, combine the bread flour, sugar, salt, and yeast. Pulse a few times to mix it up. Add in the lukewarm water and olive oil. Process until a dough ball forms and spins around the bowl — about 15 seconds. Let it spin a little longer (another 15 seconds) to make sure it’s well combined.
2. Knead and Chill: Turn the dough onto a floured surface, knead once or twice, and form a smooth ball. It should pass the “windowpane test” (a fancy way of saying it stretches without tearing). Divide into three portions, pop each into a deli container or zipper bag, and let them hang out in the fridge for at least 24 hours (up to 5 days if you’re planning ahead).
3. Let It Rise Again: About two hours before baking, pull the dough out and form into balls. Place in floured bowls, cover, and let them double in size at room temp. Your patience will be rewarded, promise.
4. Heat Things Up: One hour before baking, set your oven to 500°F with a pizza stone on the middle rack. Get it blazing hot — it’s key to that authentic crust!
5. Shape and Top: Gently stretch your dough into a 12-14 inch circle. No rolling pins — just use your knuckles like a true New Yorker. Spread about 2/3 cup of your sauce evenly, leaving a border for that iconic puffy edge. Scatter 1/3 of the mozzarella over the top.
6. Bake and Enjoy: Slide your pizza onto the stone and bake for 12-15 minutes until the cheese is bubbling and the crust is gorgeously golden. Slice, serve, and revel in your homemade masterpiece. Repeat with the remaining dough.
Anne’s Little Tip: If your pizza looks a bit rustic, you’re doing it right. New York pies are famous for being a little imperfect — just like the city itself! Also, freezing the cheese for a bit keeps it from melting too fast and becoming oily.
Personal Story Time: I still remember the first time I tackled homemade New York style pizza after a family trip to NYC. My kids’ eyes lit up when they saw that stretchy cheese and crispy crust — and it’s been a weekend tradition ever since. There’s just something about making your own pie that makes a regular night feel like a special occasion.
FAQs About New York Style Pizza:
Can I substitute all-purpose flour for bread flour? You can, but bread flour gives that signature chewy texture that makes an authentic New York pie unforgettable.
How should I store leftovers? Wrap slices tightly and keep them in the fridge for up to 3 days. Reheat on a pizza stone or in a skillet for best results.
Do I need a pizza stone? It’s highly recommended! A pizza stone helps achieve that crispy, yet tender crust. If you don’t have one, use an inverted baking sheet.
Related Recipes You Might Love:
- Homemade Pizza Sauce: Quick and Easy
- Garlic Knots: The Perfect Side Dish
- Easy Italian Salad to Pair with Pizza Night
Helpful Resources: Want to perfect your dough skills? Check out Serious Eats’ guide to pizza dough techniques for some extra tips!
From the very first bite of this New York style pizza, you’ll feel like you’ve been transported straight to the sidewalks of Manhattan — minus the honking cabs. Trust me, this recipe isn’t just delicious, it’s a memory-maker. So next time you’re craving that big city flavor, you know exactly what to do.
Happy baking, friend!
More Recipes with pizza to try
Desserts
Print
How To Make : New York-Style Pizza Recipe
- Total Time: 2 hrs 55 mins
- Yield: the 6 1/2 cups of flour 1x
Description
Bring the Big Apple home with this authentic New York-style pizza recipe. It’s chewy, cheesy, and perfectly crispy—the ultimate homemade pizza experience!
Ingredients
-
- 22 1/2 ounces bread flour, plus more for dusting (638 g; about 4 1/2 cups)
- 0.5 ounce granulated sugar (15 g; about 1 1/2 tablespoons)
- 0.35 ounce kosher salt (10 g; about 1 tablespoon)
- 0.35 ounce instant yeast (10 g; about 2 teaspoons)
- 15 ounces lukewarm water (415 g; about 1 3/4 cups) (see notes)
- 3 tablespoons (45 ml) extra-virgin olive oil
- 1 batch New York style pizza sauce
- 1 pound grated full-fat dry mozzarella cheese (454 g; about 4 cups), placed in freezer for at least 15 minutes
Instructions
- Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times to incorporate. Add water and olive oil. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.
- Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even portions and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5.
- At least two hours before baking, remove dough from refrigerator and shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each dough ball in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.
- One hour before baking, adjust oven rack with pizza stone to middle position and preheat oven to 500°F (260°C). Turn single dough ball out onto lightly floured surface. Gently press out dough into rough 8-inch circle, leaving outer inch higher than the rest. Gently stretch dough by draping over knuckles to form a 12- to 14-inch circle about 1/4-inch thick. Transfer to pizza peel.
- Spread approximately 2/3 cup sauce evenly over surface of crust, leaving 1/2- to 1-inch border along edge. Evenly spread 1/3 of cheese over sauce. Slide pizza onto baking stone and bake until cheese is melted with some browned spots and crust is golden brown and puffed, 12 to 15 minutes. Transfer to cutting board, slice, and serve immediately. Repeat with remaining two dough balls, remaining sauce, and remaining cheese.
Notes
Using a food processor ensures that your dough is properly developed without over-oxidizing, which can affect flavor. To scale up, make dough in separate batches in food processor. Do not try to process more than one batch at a time. When adding lukewarm water to the dry ingredients, use the temperature zone recommended by the manufacturer of your yeast.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300 g
- Sugar: 2.2 g
- Sodium: 699 mg
- Fat: 12g
- Saturated Fat: 8 g
- Carbohydrates: 35g
- Fiber: 2.8 g
- Protein: 12g
- Cholesterol: 23 g
Keywords: New York-Style Pizza