Ultimate Homemade NY Style Pizza Recipe
Authentic homemade New York style pizza with thin, foldable crust and simple toppings
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