Best New York Style Pizza Recipe

New York-style pizza is all about that perfect, thin, yet foldable crust, topped with a simple but delicious layer of cheese and sauce. Here’s a recipe that should get you pretty close to the real thing!

We put together this pretty comprehensive long version video to walk you guys through the steps of making a legendary pizza at home. Fresh Chef Craig and I start with the basics of dough making, and progress up to hand stretching and topping a pizza using our Baking Steel. We walk you through each and every step along the way, including the all important “launch”. Whether you are using a Baking Steel or pizza stone, there are lots of little techniques we use that will save you from potential pizza disaster (the unintentional calzone) amongst others. Get ready to up your home pizza game and and of course, please remember to always use us as a resource for anything pizza.

Any questions, please email us at pizzamakes963@gmail.com

Best New York Style Pizza

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Category Pizza

Ingredients

  •  1 – 72 hour pizza dough (16 inches = 400 grams of dough
  •  4 oz. no cook tomato sauce
  •  3 oz. shredded low moisture mozzarella cheese
  •  3 oz. fresh mozzarella
  •  fresh oregano
  •  shredded parmesan reggiano
  •  fresh basil.

  • For the Sauce:

    • 1 can (28 oz) crushed tomatoes

    • 1 tablespoon olive oil

    • 1/2 teaspoon salt

    • 1/2 teaspoon sugar

    • 1 teaspoon dried oregano

    • 1/2 teaspoon garlic powder

    • 1/4 teaspoon red pepper flakes (optional, for a little heat)

    For the Toppings:

    • 2-3 cups whole milk mozzarella cheese (preferably fresh, but shredded works fine too)

    • Fresh basil leaves (optional)

    • Olive oil (for drizzling)

    Instructions

    1. Prepare the Dough:

    1. Activate the yeast: In a bowl, mix the warm water, sugar, and yeast. Let it sit for about 5-10 minutes, until it’s frothy and bubbly.

    2. Mix the dough: In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil. Stir until a dough forms.

    3. Knead the dough: Transfer the dough to a floured surface and knead for about 7-10 minutes, until it’s smooth and elastic.

    4. Let it rise: Place the dough in a lightly oiled bowl and cover it with a damp cloth. Let it rise at room temperature for about 1-1.5 hours, or until it doubles in size.

    5. Preheat the oven: While the dough rises, preheat your oven to its highest setting (500°F or higher if your oven goes that high). Place a pizza stone or baking sheet inside to preheat as well.

    2. Make the Sauce:

    1. In a saucepan, heat olive oil over medium heat.

    2. Add the garlic powder (if using) and let it bloom for 30 seconds.

    3. Add the crushed tomatoes, salt, sugar, oregano, and red pepper flakes. Stir and simmer for about 15-20 minutes, allowing the sauce to thicken. Set aside to cool.

    3. Assemble the Pizza:

    1. Shape the dough: Once the dough has risen, punch it down and divide it into two portions (for two pizzas). Roll one portion into a 12-inch circle on a floured surface, stretching it out with your hands to get that signature thin, New York-style crust.

    2. Add the sauce and cheese: Transfer the dough to a piece of parchment paper or a pizza peel. Spread a thin layer of sauce over the dough (too much sauce will make it soggy!). Sprinkle a generous amount of mozzarella cheese over the sauce.

    3. Bake: Carefully slide the pizza onto your preheated pizza stone or baking sheet. Bake for about 8-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

    4. Garnish (optional): After baking, drizzle a little olive oil over the pizza and add fresh basil leaves if desired.

    4. Slice and Enjoy:

    Once baked, slice the pizza into 8 slices, fold them up New York-style, and enjoy!

  • Directions

    1. Preheat your oven at 500 F for one hour with your Baking Steel PRO on the top rack.

    2. Stretch or roll out your dough into a round. Place on your lightly dusted pizza peel. We like to use a combination of sem0lina flour and bread flour. Give the dough a little “shake” to be confident the dough is loose on top.

    3. Distribute the sauce all over the top, next add the oregano. Then add both cheeses, in no particular order. Give that dough another “shake” using a backward and forward motion to assure it’s “loose”. Your ready to launch.

    4. Bake for 4 minutes and then rotate the pizza 180 degrees. Close oven and bake for 3-4 more minutes, until that bottom crust is firm and has some leopard spotting. Remove and top with fresh basil. Slice and serve.

     

Recipe Video



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