Authentic New York-Style Pizza

This authentic New York-style pizza brings the classic pizzeria experience directly to your kitchen. Thin, foldable slices with that perfect balance of crispy and chewy crust, topped with tangy tomato sauce and perfectly melted mozzarella create that unmistakable NYC slice experience that's impossible to resist.

I developed this recipe after years of trying to recreate the perfect slice from my favorite Brooklyn pizzeria. After countless attempts and some advice from an old-school pizza maker, I finally cracked the code to that distinctive fold and chew that defines real New York pizza.

Ingredients

• For the Dough
• 3 1/2 cups all purpose flour gives the perfect structure. Look for unbleached for best results
• 1 tbsp sugar feeds the yeast and helps with browning
• 2 1/4 tsp active dry yeast one standard packet provides the perfect rise
• 1 1/2 tsp salt enhances flavor and strengthens the gluten. Use kosher salt if possible
• 1 1/4 cups warm water at exactly 110°F allows the yeast to bloom properly
• 2 tbsp olive oil adds flavor and helps create that tender crumb

• For the Toppings
• 1 cup pizza sauce homemade brings the best flavor but high quality store bought works too
• 2 cups shredded low moisture mozzarella cheese the key to authentic stretch without sogginess
• 1 tsp dried oregano adds that classic pizzeria aroma
• 1/2 tsp red pepper flakes brings a gentle heat that balances the richness
• Fresh basil leaves brightens everything with its aromatic finish

Step-by-Step Instructions

Bloom the Yeast

Combine the warm water, sugar, and yeast in a small bowl and stir gently. Let it sit undisturbed for 5 to 10 minutes until you see a foamy layer develop on top. This indicates your yeast is alive and active. If no foam appears, your yeast might be dead and you should start again with fresh yeast.

Create the Dough Base

In a large mixing bowl, whisk together the flour and salt to evenly distribute the seasoning. Make a well in the center and pour in the activated yeast mixture along with the olive oil. Using a wooden spoon, stir everything together until a shaggy dough forms and no dry flour remains at the bottom of the bowl.

Develop the Gluten

Turn the dough out onto a lightly floured surface and begin kneading. Press the dough away with the heel of your hand, fold it back on itself, give it a quarter turn, and repeat. Continue this rhythmic motion for a full 8 to 10 minutes until the dough becomes smooth, elastic, and springs back when poked. This develops the gluten structure that gives New York pizza its distinctive chew.

First Rise

Shape the kneaded dough into a smooth ball and place it in a clean bowl that has been lightly coated with olive oil. Turn the dough once to coat all sides with oil. Cover the bowl with plastic wrap or a damp kitchen towel and place in a warm, draft free spot. Allow the dough to rise until doubled in size, approximately 1 to 1.5 hours depending on the temperature of your kitchen.

Shape the Crusts

When the dough has doubled, gently punch it down to release air bubbles and divide into two equal portions. Form each portion into a ball by tucking the edges underneath. On a generously floured surface, use your fingertips to gently flatten each ball into a disk, then use a rolling pin to roll each into a thin 14 inch circle. For the authentic New York experience, aim for a thickness of about 1/8 inch in the center with slightly thicker edges.

Top with Precision

Transfer each rolled dough onto a flour dusted pizza peel or inverted baking sheet. Spread a thin layer of sauce over each crust using the back of a spoon, leaving a one inch border around the edge. The key is using less sauce than you think you need about 1/2 cup per pizza. Distribute the shredded mozzarella evenly over the sauce, again being careful not to overload.

Bake to Perfection

Slide the pizza directly onto the preheated pizza stone or steel in your 500°F oven. Bake for 12 to 15 minutes, watching carefully as the crust transforms to golden brown and the cheese bubbles and develops light brown spots. The high temperature creates the characteristic crisp exterior while maintaining that tender interior.

Finish with Flair

Remove the pizza from the oven when perfectly cooked. Immediately sprinkle with dried oregano and red pepper flakes if desired. Allow it to cool for just a minute before adding fresh torn basil leaves. Slice into 8 triangular pieces and serve while still hot for that authentic New York experience.

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The secret to authentic New York pizza is actually in the water. Many NYC pizzerias attribute their distinct flavor to the city's water chemistry. While you can't recreate that exactly, I discovered that letting the dough develop slowly in the refrigerator can create similar complexity of flavor that makes this recipe special to my family.

The Perfect Fold Test

The true mark of authentic New York style pizza is the fold test. When properly made, a slice should be firm enough to hold its shape when picked up but pliable enough to fold lengthwise without cracking. This creates the perfect portable eating experience that New Yorkers have perfected for generations. The key is rolling the dough thin enough and not overloading with toppings which would create a soggy center. When you achieve that perfect fold you know you have mastered this recipe.

Make Ahead Options

The pizza dough can actually benefit from additional time in the refrigerator. After the initial mixing you can place the dough in an oiled bowl, cover tightly with plastic wrap, and refrigerate for up to 3 days. The slow fermentation develops even more complex flavors similar to sourdough. Just be sure to remove the dough from the refrigerator at least 1 hour before shaping to allow it to warm up and become pliable again. This make ahead option is perfect for planning weekend pizza nights or entertaining.

Topping Variations

While classic New York style pizza is often simply cheese or pepperoni, you can create variations while still maintaining authenticity. Try classic combinations like sautéed mushrooms with rosemary, Italian sausage with bell peppers, or fresh sliced tomatoes with basil and garlic. Just remember to use a light hand with toppings to prevent weighing down the crust and compromising that essential fold. Precook any meat toppings and drain vegetables well to prevent excess moisture that would make your perfect crust soggy.

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Recipe FAQs

→ What makes New York-style pizza different from other styles?

New York-style pizza is characterized by its large, thin, foldable slices with a crisp yet chewy crust. The dough contains olive oil (unlike Neapolitan) and is baked at a lower temperature than wood-fired styles, typically around 500°F. The sauce is lightly applied, and it uses low-moisture mozzarella cheese that creates distinctive stretchy cheese pulls when hot.

→ Can I make the dough ahead of time?

Yes! The dough can be made up to 3 days in advance and stored in the refrigerator. This actually improves flavor development through slow fermentation. Just place the dough in an airtight container or wrap it tightly after the initial rise, refrigerate, and then bring it to room temperature about 1-2 hours before you plan to stretch and bake it.

→ How do I achieve that crispy yet chewy crust?

The key is high heat and the right baking surface. Use a preheated pizza stone or steel if possible, which retains heat better than baking sheets. The dough should be stretched thin rather than rolled too much, which can crush air pockets. Also, don't overload with toppings, as excess moisture prevents proper crust development.

→ Why is low-moisture mozzarella recommended?

Low-moisture mozzarella is the traditional cheese for New York-style pizza because it melts evenly without releasing too much liquid onto the crust. Fresh mozzarella contains significantly more water, which can make the pizza soggy. The low-moisture variety also provides better browning and those signature stretchy cheese pulls.

→ How thin should I roll the dough?

The dough should be about 1/8-inch thick in the center, slightly thicker around the edges to form a rim. When stretched to 14 inches, you'll know it's the right thickness if it's thin enough to be pliable but not so thin that it tears easily. A proper New York slice should be sturdy enough to hold its shape when folded in half lengthwise.

→ What if I don't have a pizza stone or steel?

While a pizza stone or steel yields the best results, you can use an inverted baking sheet that's been preheated in the oven. Another option is to use a cast iron skillet - preheat it, carefully place your stretched dough inside, add toppings quickly, and finish in the oven. The key is using something that retains heat well and transfers it directly to the bottom of the crust.