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New York pizza - Image 3

Authentic New York-Style Pizza

This authentic New York pizza recipe features a thin, chewy crust you can fold, a simple tangy tomato sauce, and the perfect blend of low-moisture mozzarella. It requires a bit of patience for the dough but delivers iconic results.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 26 minutes
Servings: 2 servings
Course: Main
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 1/2 cups bread flour plus more for dusting
  • 2 tsp fine sea salt
  • 1 tsp instant yeast or active dry yeast
  • 1 1/4 cups water lukewarm (about 95°F/35°C)
  • 2 tbsp olive oil plus more for the bowl
  • 1 28-oz can whole peeled tomatoes preferably San Marzano
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 pinch red pepper flakes optional
  • 1 tbsp olive oil for the sauce
  • 12 oz low-moisture mozzarella cheese whole milk, grated
  • to taste grated Pecorino Romano cheese optional

Equipment

  • Stand mixer with dough hook (optional, but helpful)
  • Large mixing bowl
  • Pizza stone or baking steel
  • Pizza peel or inverted baking sheet
  • Bench scraper

Method
 

  1. Make the dough. In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, salt, and instant yeast. Mix on low to combine. With the mixer running, slowly pour in the lukewarm water and 2 tablespoons of olive oil. Mix on medium-low speed for 8-10 minutes until the dough is very smooth, elastic, and cleans the sides of the bowl. It should be slightly tacky but not sticky.
  2. First rise. Lightly oil a large bowl. Form the dough into a smooth ball, place it in the bowl, and turn to coat in oil. Cover tightly with plastic wrap and let rise at room temperature for 1 1/2 to 2 hours, or until nearly doubled in size. You can also refrigerate it for a slow, 24-72 hour cold ferment for more complex flavor.
  3. Make the sauce. While the dough rises, make the sauce. Drain the canned tomatoes, reserving about 1/4 cup of the liquid. Crush the tomatoes by hand or pulse them in a food processor until mostly smooth but with some texture. In a bowl, combine the crushed tomatoes, minced garlic, oregano, red pepper flakes (if using), 1 tablespoon of olive oil, and a pinch of salt. Stir to combine. No cooking is needed—this is a raw sauce that cooks on the pizza.
  4. Shape the dough. Preheat your oven to its highest temperature (500-550°F / 260-290°C) with a pizza stone or steel placed on a rack in the upper third of the oven for at least 45 minutes. Turn the risen dough out onto a lightly floured surface. Divide it in half. Gently press and stretch one piece into a 12-inch round, leaving a slightly thicker outer rim for the crust. Use your knuckles and gravity to help stretch it, avoiding a rolling pin which can deflate the air bubbles.
  5. Assemble and bake. Lightly dust a pizza peel or an inverted baking sheet with semolina or cornmeal. Place the stretched dough on it. Spread a thin, even layer of sauce (about 1/2 cup) over the dough, leaving a 1-inch border. Sprinkle generously with the grated mozzarella. Quickly slide the pizza onto the preheated stone. Bake for 8-12 minutes, rotating halfway, until the crust is puffed and deeply golden with charred spots, and the cheese is bubbly and browned in spots.
  6. Finish and serve. Using the peel, carefully remove the pizza from the oven. Let it rest on a cutting board for 1-2 minutes to set. Sprinkle with grated Pecorino Romano and a drizzle of olive oil if desired. Slice and serve immediately. Repeat with the second dough ball.

Notes

Chef's Tips:
• The key to a chewy crust is bread flour and proper gluten development.
• Don't overload the pizza with sauce or cheese, or the center will be soggy.
• Let the baked pizza rest for a minute before slicing to prevent the cheese from sliding off.
Food Safety:
• Keep raw dough refrigerated if not using immediately.
• Leftover pizza should be refrigerated within 2 hours.