New York Style Pizza Recipe

This New York Style Pizza recipe delivers the classic flavor and texture that pizza lovers expect from a traditional slice shop in New York City. The crust is thin yet sturdy, the sauce is simple and balanced, and the combination of mozzarella cheeses creates the perfect melt and stretch.

Relevant: Chicken, Bacon, and Ranch Pizza

One of the defining characteristics of authentic New York pizza is its long-fermented dough. Allowing the dough to rest in the refrigerator for 24 hours develops flavor, improves texture, and creates the signature chew that makes New York pizza so recognizable.

Whether you’re an experienced home baker or making pizza from scratch for the first time, this method provides a reliable way to create a pizza that closely resembles what you’d find in a traditional New York pizzeria.

Ingredients

DOUGH

• 575 g water, 68°F (20°C)
• 10 g instant yeast
• 25 g olive oil
• 450 g all-purpose flour
• 450 g bread flour
• 20 g kosher salt
• 25 g granulated sugar

SAUCE (for approximately 4 pizzas)

• 800 g canned crushed tomatoes (Bianco Di Napoli if available)
• 8 g kosher salt
• 15 g sugar

CHEESE PER 2 PIZZAS

• 225 g part-skim mozzarella, shredded
• 225 g whole-milk mozzarella, shredded

TO FINISH

• Semolina flour for pizza peel
• Pinch of flaky salt per pizza

Dough

Step 1: Mix the Dough

In a large mixing bowl, stir the instant yeast into the water until evenly distributed.

Add the olive oil, kosher salt, granulated sugar, all-purpose flour, and bread flour. Mix until no dry flour remains and a rough dough forms.

Step 2: Initial Kneading

Knead the dough using a gentle squeezing motion for about 2 minutes.

Continue kneading with your hands and palms for another minute until the dough becomes smoother and starts holding its shape. The ideal dough temperature at this stage is approximately 76°F (25°C).

Cover the bowl and allow the dough to rest for 20 minutes.

Step 3: First Stretch and Fold

Perform a stretch and fold by lifting one side of the dough upward until resistance is felt, then folding it into the center.

Repeat this process on all four sides. Flip the dough so the seam side faces down, then shape it into a smooth ball.

Cover and rest for another 20 minutes.

Step 4: Second Stretch and Fold

Repeat the stretch and fold process one more time.

Allow the dough to rest for 15 minutes after the final fold.

Step 5: Divide and Shape

Divide the dough into four equal portions of approximately 385 grams each.

Shape each portion into a tight dough ball by pulling the edges toward the center and rolling gently against the work surface to create surface tension.

Place the dough balls on a lightly oiled, parchment-lined tray.

Cover and refrigerate for 24 hours.

Sauce

A great New York pizza sauce is simple and tomato-forward.

Combine the crushed tomatoes, kosher salt, and sugar in a bowl.

Blend approximately half of the mixture until smooth, then combine it back with the remaining sauce. This creates a texture that spreads evenly while still retaining some natural tomato character.

Set aside until ready to use.

Cheese

Shred both the part-skim mozzarella and whole-milk mozzarella.

Combining these two varieties helps create the classic New York pizza appearance, offering excellent melt, browning, and flavor.

Mix the cheeses together before topping the pizzas.

Shape Pizzas

Remove the dough from the refrigerator 45 to 60 minutes before baking.

Place a pizza stone or pizza steel on the lowest rack of your oven and preheat for at least 45 minutes at the highest temperature available, ideally 550°F (287°C).

If possible, place a second pizza steel approximately 8 to 10 inches above the lower steel to help promote even browning.

Transfer a dough ball to a lightly floured surface with the bottom side facing upward.

Dust lightly with flour and gently press and stretch the dough into a round approximately 12 inches in diameter.

Move the shaped dough onto a semolina-floured pizza peel.

Assemble & Bake

For each pizza:

1. Spread approximately 200 grams (about 5 ounces or ¾ cup) of sauce across the dough, leaving a ½-inch border around the edge.
2. Top with 175–200 grams of the mozzarella mixture.
3. Stretch the pizza carefully toward the edges of the peel if needed.
4. Add a small pinch of flaky salt.
5. Shake the peel gently to ensure the pizza is not sticking.

Launch the pizza onto the bottom pizza steel.

Bake for 3 minutes.

Rotate the pizza 180 degrees and continue baking for an additional 2 to 3 minutes, or until the crust is golden brown and the cheese is bubbling with light charred spots.

Cut Into Slices Then Re-Heat Individual Slices

Allow the pizza to cool slightly before slicing.

For an authentic pizzeria-style experience, place individual slices directly onto the bottom pizza steel for 90 seconds to 2 minutes just before serving.

This final step refreshes the crust, restores crispness, and creates the texture commonly found in traditional New York pizza shops.