New York Pizza is big, foldable, and has a thin, crispy crust with sweet sauce and mozzarella. It’s made to be eaten fast, but it’s still great. You can make it at home with good dough and a hot oven.
The Dough: It’s All About That
The thin, chewy crust comes from high-gluten flour and letting the dough sit in the fridge for a long time.
Home Oven Trick: Use a Pizza Steel
Get a pizza steel (or a pizza stone). Steel gets hotter than stone, so it cooks the crust fast, like a pizza oven.
When the pizza is almost ready, turn on the broiler for a minute or two to get the cheese bubbly and the crust charred.
Toppings: Keep It Simple
Focus on good stuff, not a lot of stuff.
- High-Quality Mozzarella: Use low-moisture.
- Simple Tomato Sauce: Crushed tomatoes, salt, and oregano.
- Pepperoni: The classic.
Recipe: Authentic New York Style Pizza
- Prep: 20 minutes + 24 hours (dough)
- Cook: 10-15 minutes
- Makes: two 14-inch pizzas
What You Need:
- 1.5 cups warm water
- 1 tsp yeast
- 4 cups high-gluten or bread flour
- 2 tsp salt
- 1 tbsp olive oil
- 1 cup crushed tomatoes (for sauce)
- 1 tsp oregano, 1/2 tsp garlic powder (for sauce)
- 1.5 cups low-moisture mozzarella
How to Make It:
- Dough: Mix water and yeast. Add flour, salt, and olive oil. Let it sit for 1 hour, then keep it in the fridge for 24 hours.
- Stretch: Cut the dough in half. Roll out one half into a 14-inch circle.
- Top: Put it on a pizza stone or steel. Spread sauce and mozzarella.
- Bake: Bake at the highest heat your oven can do (500-550°F or 260-290°C) for 8-12 minutes. Finish with the broiler if you want.
How to Eat: The Fold
Fold the slice in half. It should be strong enough to hold its shape. That’s how you know it’s a real New York slice!