Imagine biting into a slice of pizza that transports you straight to the bustling streets of New York City. That thin, crispy-yet-chewy crust. The tangy sauce and gooey cheese. It’s pure comfort food magic.
I’ve chased that perfect NYC vibe in my kitchen for years. Testing dough after dough, I finally nailed it. This New York style pizza recipe brings the Big Apple home, no plane ticket needed.
Quick Highlights
- Thin but chewy crust
- Cold-fermented dough for deep flavor
- Ready in 24 hours total
- Bakes in just 6–8 minutes
- Tastes like real NYC slices
Why This New York Style Pizza Recipe Stands Out
High-protein bread flour gives that signature chew.
Cold fermentation builds flavors slowly. It’s a trick from top culinary pros.
Stick to these steps for spot-on results every time.
Quick Recipe Snapshot
- Prep Time: 30 minutes (plus 24-hour dough rise)
- Cook Time: 6-8 minutes per pizza
- Total Time: About 24 hours 40 minutes
- Servings: 4 (yields two 14-inch pizzas)
- Difficulty: Intermediate
- Cuisine: American, New York-Inspired
- Calories per Slice: 350
Nutrition Information
Here’s a breakdown per slice for transparency.
| Nutriment | Quantité |
|---|---|
| Calories | 350kcal |
| Protein | 15g |
| Carbohydrates | 45g |
| Fat | 12g |
| Saturated Fat | 6g |
| Cholesterol | 30mg |
| Sodium | 820mg |
| Fiber | 2g |
| Sugar | 3g |
Ingredients for Authentic Flavor
Grab these from spots like Whole Foods or Trader Joe’s. Measure with a scale for pro results.
Pizza Dough Ingredients
- 3¾ cups bread flour (about 500g), plus extra for dusting
- 1½ teaspoons instant dry yeast (4g)
- 2 teaspoons kosher salt (10g)
- 1 tablespoon granulated sugar (12g)
- 1¼ cups ice-cold water (300ml)
- 1 tablespoon olive oil (15ml), plus more for greasing
Pizza Sauce Ingredients
- One 28-oz can whole peeled tomatoes (San Marzano preferred for rich taste)
- 2 cloves garlic, finely minced
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes (optional)
- ½ teaspoon sugar
Toppings
- 12 oz low-moisture whole milk mozzarella cheese, shredded
- 2 tablespoons grated Pecorino Romano or Parmesan cheese
- ¼ cup semolina flour or cornmeal (for dusting)
- Extra virgin olive oil, for drizzling
Essential Equipment
- Food processor or stand mixer (optional)
- Large mixing bowl
- Pizza stone or baking steel (for crisp results)
- Pizza peel or flat baking sheet
- Kitchen scale
Step-by-Step Guide to Making New York Style Pizza
Patience pays off. Rushing leads to blah crusts.
Preparing the Dough (Start 24 Hours Ahead)
- Mix dry ingredients: Blend flour, sugar, salt, and yeast in a processor or bowl.
- Add liquids: Slowly pour in ice water and oil while mixing. Form a shaggy dough. Cold water keeps things cool.
- Knead: If using a machine, knead for 3-4 minutes. By hand? Knead on oiled counter for 8-10 minutes until smooth and springy. This builds stretch.
- Initial rest: Cover in oiled bowl. Let sit 30 minutes at room temp.
- Portion and chill: Divide into two balls (450g each). Refrigerate covered for 24-72 hours. Flavor explodes here.
Crafting the Sauce
- Blend lightly: Pulse tomatoes, garlic, salt, herbs, and sugar. Keep it chunky.
- Chill: Refrigerate. Tastes better after resting.
Baking Day Magic
- Preheat: Oven to 500-550°F (260-290°C) with stone inside for 1 hour.
- Temper dough: Warm up for 2 hours.
- Stretch: Press out on floured surface. Stretch to 14 inches over knuckles. Thin center for foldable fun.
- Prep: Dust peel with semolina. Add dough, light sauce (4-5 tbsp), cheese, and Pecorino.
- Bake: Slide in. Cook 6-8 minutes for golden edges.
- Finish: Drizzle oil, slice into 8, serve hot. NYC bliss!
Expert Tips
These gems come from my kitchen trials.
- Use cold water to slow fermentation and boost taste.
- Rotate pizza halfway for even browning and spots.
- Keep dough covered during rest to avoid dry skin.
- Don’t use too much sauce—keeps crust crisp.
- Shred cheese yourself for better melt.
- Let oven preheat fully for that pizzeria heat.
Storage and Reheating Tips
- Storage: Refrigerate leftovers airtight for 3 days. Freeze dough or sauce for 3 months.
- Reheating: Oven at 375°F (190°C) for 5-7 minutes. Or skillet on low.
- Pro Tip: Hot surface revives crunch every time.
Fun Variations for Every Occasion
Amp up for holidays like Fourth of July BBQs.
- Pepperoni Classic: Add 4-5 oz sliced pepperoni. Crisps into flavor cups.
Veggie Loaded: Sauté peppers, onions, mushrooms. Drain well.
White Pie Twist: Oil-garlic base with ricotta dots.
Substitutes: All-purpose flour for less chew. Gluten-free blends if needed.
Common Mistakes to Avoid
Overload toppings? Soggy disaster.
Skip fermentation? Flat flavor.
Dough tears? Rest it longer.
What to Serve With It
Crisp green salad cuts the richness. Try this classic Chicken Caesar salad for a healthy side.
Garlic knots for extra NYC feel. Or go for these iconic NYC bagel recipes to keep the baked NYC theme.
Buffalo wings during game day.
Soda or cold beer to wash it down.
FAQ – New York Style Pizza Recipe
Why is NY pizza so good?
It’s the high-heat bake and simple, quality ingredients.
What cheese do NY pizzerias use?
Low-moisture mozzarella for that perfect pull.
What temperature do NY pizzerias use?
Around 800°F, but home ovens hit 500-550°F fine.
Is NY water the secret?
Nah, myth it’s the technique.
Can I make it vegan?
Swap cheese for plant-based alternatives.
Can I Prep the Dough in Advance?
Yes! Freeze after fermenting. Thaw in fridge.
No Pizza Stone? Alternatives?
Preheated baking sheet or cast-iron works.
How Thin Is Too Thin?
1/8 inch center. Translucent, no holes.
Can I Use a Regular Oven?
Sure, max heat gets close.
Why Does My Dough Tear?
Too cold or tense. Let it rest.
How to Avoid Soggy Pizza?
Low-moisture cheese, light toppings, drain veggies.
Readers’ Tips or Reviews
“Trader Joe’s mozzarella nailed it cold ferment is key!” – Sarah from Brooklyn, NY (5 stars) “Buffalo chicken twist for game day; huge hit.” – Mike in Chicago, IL (4.8 stars) Share yours below.
For more insights, explore the Culinary Institute of America’s expert pizza techniques here
or Serious Eats’ legendary New York dough guide here.
Ready for NYC magic in your kitchen? This New York style pizza recipe hits all the comfort food notes.
Want more NYC-style recipes? Try my iconic bagel recipes and 15-minute spaghetti sauce. Subscribe for easy, flavorful ideas!
If you made this pizza, leave a comment below I’d love to hear how your NYC slice turned out!
About the Author: Samantha Breslyn, is a recipe developer, food writer, and passionate home cook at Cook Flare Recipes. With years of hands-on experience in American kitchens, she specializes in quick, flavorful meals inspired by US icons like NYC street food.
Ultimate Homemade NY Style Pizza Recipe
Ingredients
- 3¾ cups bread flour (about 500g), plus extra for dusting
- 1½ teaspoons instant dry yeast (4g)
- 2 teaspoons kosher salt (10g)
- 1 teaspoon granulated sugar (12g)
- 1¼ cups ice-cold water (300ml)
- 1 teaspoon olive oil (15ml), plus more for greasing
- One 28-oz whole peeled tomatoes (San Marzano preferred for rich taste)
- 2 cloves garlic, finely minced
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes (optional)
- ½ teaspoon sugar
- 12 oz low-moisture whole milk mozzarella cheese, shredded
- 2 teaspoons grated Pecorino Romano or Parmesan cheese
- ¼ cup semolina flour or cornmeal (for dusting)
- Extra virgin olive oil, for drizzling
Instructions
- Mix dry ingredients: Blend flour, sugar, salt, and yeast in a processor or bowl
- Add liquids: Slowly pour in ice water and oil while mixing. Form a shaggy dough
- Knead: If using a machine, knead for 3-4 minutes. By hand? Knead on oiled counter for 8-10 minutes until smooth and springy
- Initial rest: Cover in oiled bowl. Let sit 30 minutes
- Portion and chill: Divide into two balls. Refrigerate for 24-72 hours
- Blend sauce: Pulse tomatoes, garlic, salt, herbs, and sugar. Keep chunky
- Chill sauce: Refrigerate
- Preheat: Oven to 500-550°F (260-290°C) with stone for 1 hour
- Temper dough: Warm up for 2 hours
- Stretch: To 14 inches, thin center
- Prep: Add sauce, cheese on dusted peel
- Bake: 6-8 minutes
- Finish: Drizzle oil, slice, serve
