New York-style pizza is known for its thin, foldable crust with a slightly crispy exterior and chewy interior. This recipe guides you through the process of making an authentic NY pizza, from dough preparation to the perfect bake. Whether you’re a seasoned pizza maker or trying this for the first time, you’ll love the results!

Why You’ll Love This Recipe

Creates an authentic New York-style pizza with a crispy yet chewy crust
Uses a cold fermentation method for better flavor development
Provides detailed instructions for dough shaping and baking
Works well in a home oven for a pizzeria-style experience
Customizable with your favorite toppings

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Dough:

Lukewarm water (77°F)
Flour
Instant dry yeast (IDY)
Sugar
Oil
Salt

For the Sauce & Toppings:

Pizza sauce
Whole milk low-moisture mozzarella (grated or sliced)
Additional toppings (pepperoni, mushrooms, onions, etc.)

Directions

Mixing the Dough

Add lukewarm water to the bowl of a stand mixer.
Add flour, yeast, and sugar, and mix on low speed until combined (about 90 seconds).
Add oil and mix on speed 2 until absorbed (about 1 minute).
Add salt and continue mixing for 1 more minute.
Turn the dough onto the counter and knead by hand for 1-2 minutes.
Cover and let bulk ferment for 30 minutes, performing one stretch and fold halfway through.

Note: If mixing by hand, dissolve yeast into water first, then mix in flour and sugar, followed by oil, and finally salt. Cover and rest for 20 minutes before proceeding.

Forming the Dough Balls

Prepare a container large enough to hold four dough balls.
Divide the dough into four equal portions and shape each into a tight ball. Pinch the bottom seam shut before placing in the container seam-side down. Cover.
Proof at room temperature (68-70°F) for 1-2 hours.
Transfer to the refrigerator and cold-proof for 1-2 days.
3-4 hours before baking, remove from the refrigerator and let proof at room temperature until plump and pillowy.

Preheating the Oven

Adjust your oven +10°F if possible.
Place a pizza steel or stone in the middle rack of the oven.
Preheat to 550°F (preferably on Convection Bake) for 1 hour.

Shaping the Dough

Fill a large bowl with flour.
Place a dough ball in the flour, flattening it gently with your fingertips. Flip and repeat, maintaining a circular shape.
Shake off excess flour and place the dough on a lightly floured wooden peel or countertop.
Establish a rim around the perimeter of the dough by gently poking with your fingertips.
Stretch the dough outward from the center while avoiding the rim. Rotate and repeat until about 10 inches in diameter.
Pick up the dough and pass it between your hands to stretch further.
Use knuckles and thumbs to gently stretch and toss the dough until it reaches 13-14 inches.
Place the shaped dough on a lightly floured wooden peel.

Topping the Pizza

Spread about 110g of pizza sauce in a circular motion, leaving a half-inch border.
Evenly distribute about 95g of grated whole milk low-moisture mozzarella, or place 5-6 thin slices, ensuring no overlap.
Add any additional toppings of your choice.

Baking

Transfer the pizza onto the preheated pizza steel or stone.
Bake for about 6-8 minutes, or until the crust is golden brown and the cheese is bubbly.
Let cool slightly before slicing and serving.

Servings and Timing

Servings: Makes 4 pizzas (each about 13-14 inches)
Prep Time: 30 minutes
Cold Proofing Time: 1-2 days
Bake Time: 6-8 minutes per pizza
Total Time: 1-2 days (including proofing)

Variations

Classic Pepperoni: Add thinly sliced pepperoni for a traditional New York-style favorite.
Vegetarian Delight: Top with mushrooms, bell peppers, onions, and olives.
White Pizza: Skip the sauce and use ricotta, mozzarella, and garlic.
Spicy Kick: Drizzle with hot honey or add crushed red pepper flakes before serving.

Storage/Reheating

Refrigeration: Store leftover slices in an airtight container for up to 3 days.
Freezing: Freeze individual slices between parchment paper for up to 2 months.
Reheating: Reheat in a preheated oven at 375°F for 5-7 minutes or on a skillet over medium heat until crispy.

FAQs

1. Can I use active dry yeast instead of instant dry yeast?

Yes, but you’ll need to dissolve it in warm water first and let it sit for 5 minutes before mixing.

2. Do I have to cold-proof the dough?

Cold proofing enhances flavor and texture, but you can proof at room temperature for 3-4 hours if short on time.

3. What’s the best flour for New York-style pizza?

High-protein bread flour works best for a chewy crust, but all-purpose flour can also be used.

4. Can I bake this pizza without a steel or stone?

Yes, but a steel or stone provides better heat retention. If using a baking sheet, preheat it in the oven first.

5. How do I prevent my pizza from sticking to the peel?

Use a light dusting of flour or semolina on the peel before placing the dough.

6. Why is my dough too elastic and hard to stretch?

If the dough is too tight, let it rest for 10-15 minutes before continuing to shape it.

7. Can I make the dough in advance?

Yes! The dough can be stored in the fridge for up to 3 days before baking.

8. Why does my cheese release too much grease?

Low-moisture whole milk mozzarella melts evenly with less grease than part-skim mozzarella.

9. Can I bake this pizza in a home oven without high heat?

Yes, but the crust may not be as crispy. Bake at the highest temperature available for best results.

10. Can I use store-bought dough?

Yes, but homemade dough gives a more authentic NY pizza texture and flavor.

Conclusion

This New York-style pizza recipe delivers the perfect balance of crispy, chewy crust and flavorful toppings. With a simple dough fermentation process and detailed shaping techniques, you’ll be making pizzeria-quality pizza right at home. Whether you keep it classic or experiment with toppings, this recipe is sure to become a favorite!