New York-Style Pizza (Print Version)

Thin, foldable slices with crisp-chewy crust, tangy sauce and melty mozzarella—classic pizzeria magic in your own kitchen.

# Ingredients:

→ Pizza Dough

01 - 3 1/2 cups all-purpose flour (plus extra for dusting)
02 - 1 tbsp sugar
03 - 2 1/4 tsp active dry yeast (1 packet)
04 - 1 1/2 tsp salt
05 - 1 1/4 cups warm water (110°F/45°C)
06 - 2 tbsp olive oil (plus extra for greasing)

→ Sauce and Toppings

07 - 1 cup pizza sauce (homemade or store-bought)
08 - 2 cups shredded low-moisture mozzarella cheese
09 - 1 tsp dried oregano (optional)
10 - 1/2 tsp red pepper flakes (optional)
11 - Fresh basil leaves (optional, for garnish)

# Steps to Follow:

01 - In a small bowl, dissolve yeast and sugar in warm water. Let sit for 5–10 minutes until foamy.
02 - In a large bowl, whisk together flour and salt. Add yeast mixture and olive oil. Stir until a rough dough forms.
03 - Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
04 - Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for about 1–1.5 hours, or until doubled in size.
05 - Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven during preheating.
06 - Punch down the dough and divide into two equal portions. Roll each portion into a thin 14-inch circle.
07 - Transfer the dough to a pizza peel dusted with flour or to a baking sheet.
08 - Spread a thin layer of pizza sauce over each crust, leaving a 1-inch border.
09 - Sprinkle evenly with mozzarella cheese and desired toppings.
10 - Bake pizzas one at a time for 12–15 minutes, or until the crust is golden and the cheese is bubbling and lightly browned.
11 - Remove from oven and sprinkle with oregano, red pepper flakes, or fresh basil if desired.
12 - Slice and serve hot.

# Additional Notes:

01 - For an even crisper crust, use a pizza stone or steel preheated in the oven.
02 - Do not overload with toppings to maintain the classic foldable New York-style slice.
03 - Dough can be made ahead and refrigerated for up to 3 days; allow to come to room temperature before using.

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