New York Style Pizza

This New York style pizza is the famous real deal with its homemade dough that makes a thin and crispy crust, a quick homemade tomato sauce, and mozzarella cheese. Toppings optional. Here’s how to make it at home.

Two slices of New York style pizza on paper plates with a cheese shaker and napkins beside the pizza.

Adapted from Andrew Rea | Binging with Babish | Houghton Mifflin Harcourt, 2019

Authentic New York style pizza isn’t exactly easy to find outside of the city. This recipe, however, exceeds expectations. The overnight dough is easy to make—and stretch!—and the sigh-inducingly thin, crisp crust, perfectly simple tomato sauce and modest smattering of mozzarella cheese meld to create far more than the sum of its parts. Truly the real deal. And you can always use store-bought dough if you don’t have the time (or ingredients) to make the dough from scratch. If you want to pretend you’re a true New Yorker, fold the slice in half lengthwise as you pick it up and eat it.–Angie Zoobkoff

New York Style Pizza

Two slices of New York style pizza on paper plates with a cheese shaker and napkins beside the pizza.
This New York style pizza is the famous real deal with its homemade dough that makes a thin and crispy crust, a quick homemade tomato sauce, and mozzarella cheese. Toppings optional. Here's how to make it at home.
Andrew Rea

Prep 45 mins
Cook 20 mins
Total 1 d
4 servings
670 kcal
5 / 10 votes
Print RecipeBuy the Binging with Babish cookbook

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For the pizza dough

  • 16 ounces bread flour* about 3 3/4 cups, plus more for dusting
  • 1 tablespoon granulated sugar
  • 2 teaspoons kosher salt
  • 1/2 teaspoon active dry yeast
  • 1 1/4 cups ice water
  • 1 tablespoon vegetable oil plus more for the work surface and bowl

For the pizza sauce

  • 1 (28-ounce) ca whole peeled tomatoes undrained
  • 2 medium garlic cloves minced
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes or more, to taste
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon granulated sugar

For the New York style pizza

  • 1/4 cup semolina flour
  • All-purpose flour for dusting
  • 8 ounces low-moisture whole-milk mozzarella or more, shredded


Make the pizza dough

  • In a large food processor, pulse together the bread flour, sugar, salt, and yeast until well combined.
  • In a liquid measuring cup, combine the ice water and 1 tablespoon of vegetable oil and, with the machine running, slowly drizzle the mixture in through the feed tube until a ball of sticky dough forms, 20 to 30 seconds.
  • Move to an oiled work surface and knead until smooth, 2 to 4 minutes. Plop into an oiled bowl, cover with plastic wrap, and refrigerate overnight before using.

Make the pizza sauce

  • In a food processor, combine the tomatoes and their juices, garlic, salt, oregano, red pepper flakes, basil, and sugar. Process until smooth.

    TESTER TIP: You’ll likely have a lot more pizza sauce than you need. Freeze any remaining sauce for up to 3 months and thaw the next time a New York style pizza craving hits.

Assemble the New York style pizza

  • Divide the chilled dough into 2 equal pieces. Wrap individually in plastic wrap and let rest at room temperature for 1 hour.
  • While the dough is resting, set an oven rack in the second highest position and place a pizza stone on it. Preheat the oven to 550°F (288°C) or the highest setting for 1 hour. Dust a pizza peel with half the semolina flour.

    TESTER TIP: If you don’t have a pizza peel, an overturned baking sheet will work nicely in its place. If you don’t have a pizza stone, you can assemble and cook the pizza on a heavy rimmed baking sheet.

  • Generously dust a work surface with all-purpose flour and place one piece of the dough on top. Pressing gently with your fingertips, push the dough out to form an 8-inch (20-cm) round, leaving the edge slightly thicker.
  • Pick up the round of dough and drape it over your knuckles, letting gravity stretch it. Pass the dough hand over hand until you have about a 14-inch (35-cm) round. Transfer the dough to the prepared pizza peel and reshape it into a circle, if necessary, leaving the edge slightly thicker.
  • Depending on how saucy you like your pizza, ladle 1/2 to 3/4 cup of the pizza sauce onto the dough and spread until evenly coated, making sure to leave a 1/2-inch (12-mm) border exposed.
  • Scatter half the mozzarella over the sauce. Slide the pizza onto the preheated pizza stone and bake until the crust is well browned and the cheese is bubbling and browned in spots, 10 to 12 minutes.
  • Using the pizza peel, move the pie to a large cutting board or pizza pan.
  • Repeat with the remaining dough, sauce, and cheese to make a second pizza.
  • Slice each pizza into about 8 wedges and devour.
Print RecipeBuy the Binging with Babish cookbook

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*What's the difference between bread flour and all-purpose flour?

Folks, to achieve the best results, you really can’t substitute any other type of flour for bread flour. That’s the bad news. The good news is that it is really simple to find bread flour these days. And you won’t mind purchasing a bag of it because you’ll want to make this recipe again and again and again. Mostly, the biggest difference between bread flour and all-purpose flour is simply a matter of protein. White and whole wheat bread flour has a higher protein content than all-purpose, usually 11-13%.

Show Nutrition

Serving: 0.5(half pizza)Calories: 670kcal (34%)Carbohydrates: 96g (32%)Protein: 28g (56%)Fat: 18g (28%)Saturated Fat: 11g (69%)Cholesterol: 45mg (15%)Sodium: 2109mg (92%)Potassium: 209mg (6%)Fiber: 4g (17%)Sugar: 4g (4%)Vitamin A: 432IU (9%)Vitamin C: 1mg (1%)Calcium: 323mg (32%)Iron: 2mg (11%)

Recipe Testers' Reviews

I love to make pizza at home and I’ve struggled to find a dough that I enjoy but that's also easy to make. The one I'm currently using tastes pretty good but is very high maintenance, which is something I don't find attractive in pizza dough.

This dough, however, comes together quickly and easily. It does need an overnight rest but otherwise it's a snap. The rest period does make it so easy to handle that I can't imagine skipping it. I loved how relaxed and elastic the dough was; it stretched out to a large, even size without tearing or shrinking up.

As well, the sauce is really good! I ended up with 3 1/2 cups. I used about half of that and froze the rest, I'm hoping that it’ll still be as good. It has a nice balance of flavours—not too acidic or sweet.

I actually ended up making the pizzas in a rectangular shape for 2 reasons. First, I'm not great with making a decent looking round pizza dough. I found it was easier to handle this way but it's just because I'm rather clumsy. As well, I don't have a pizza stone so instead I used my large, rectangular cast iron sheet pan. This worked exceptionally well and my big, rectangular pizza fit perfectly. They were bubbly and golden cheese with a crisp, chewy crust.

I really enjoyed testing this recipe. The process was easy and the results were delicious. And even though there wasn't much left over, the 2 pieces I reheated this afternoon were still very satisfying. The sauce took 5 minutes to make and the hands on time for the dough, in total, was 20 minutes. Honestly, aside from the overnight rest, this pizza comes together so quickly and easily that it's all done before you know it.

We had 4 servings with a little left over. I didn't serve it with much else, though, so it might go farther with a side salad. However, we were only interested in the pizza.

I don't know why but I'm always surprised when a recipe I make comes out just like "store bought" and it happened again with New York style pizza. The look and taste of this pie was bang-on just like any good slice I've had in New York City (and I've had my share over the years!). Crispy crust, tangy sauce and well cooked, bubbly cheese.

It’s time consuming—letting the dough rest overnight—but so worth it if you have the time. I think I just replaced my go-to pizza recipe. The recipe was not difficult but I disagree with the food processor method of making the dough. My food processor is on the small side and didn't work very well. I think it would come out just as good using traditional methods. I've made a lot of dough and never used the food processor so I might be biased. When I dumped the dough out of the food processor, it had a bunch of thick clumps of flour that I had to work out as best I could. Fortunately it didn't impact the end result. Often pizza dough tears when you're stretching it but this one didn’t, which was great. It was challenging because it kept wanting to shrink back together but persistence paid off.

Here's the final proof: Two pizzas, three people: Devoured.

The method suggested for stretching the dough did work although it took persistence because the dough kept shrinking back.

I got about 3 cups of delicious sauce. Total time was about 16 minutes. It's that easy.

Originally published March 27, 2020


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  1. 5 stars
    Agreed, after searching and searching for a recipe that could duplicate or even come close to NY pizza, this is it.

    Does the dough freeze well? If so, at what point would you put it in the freezer?

    Thanks for a great recipe.

    1. I’ve frozen the dough with success — well wrapped — it never lasts for longer than a few days to a week.

    2. Mark, I haven’t tried freezing this particular dough, but pizza doughs generally freeze well. I’d freeze it after the overnight rest. Divide it into two portions, and wrap each in a layer of plastic wrap and then pop inside a resealable plastic bag. Thaw in the fridge before using, and then proceed with the recipe. Do let us know how this works out for you.

  2. 5 stars
    After trying several recipes using both homemade and store-bought dough, and paying for a few online courses I found this and tried it out. It is the ONLY one that came out like I expected and wanted. I am a born and bred Brooklynite so I know what NY pizza is supposed to be like, and this is it. I only tried it one time and the recipe worked just like it says. The dough and the sauce were perfect. Except I didn’t use the red pepper flakes.

    The dough stretched without wanting to shrink back and was easy to work with aside from being a little sticky as I don”t have a machine, just my hands.

    I cooked it on a baking steel that I bought and had to season, at 500 deg. I heated the steel for an hour while the dough was coming to room temperature, and cooked for around 8 or 9 minutes.

    I will be sticking with this recipe from now on.



    1. Thanks so much for sharing your experience, Bob. Although my experience with NY pizza is limited, I absolutely agree that this pizza is amazing. After I made it the first time, my son began requesting it so often that I eventually taught him how to make it. Now it’s his go-to any time he’s on dinner duty.

  3. Hello, I am just about to make pizza dough. Just a couple of questions. I don’t have a food processor. How long should I knead the dough by hand? Also, what does the iced water do to the dough? Kind regards, Christina

    1. Great questions, Christina. I’d recommend stirring the dough by hand until it comes together, and then kneading it until you have a smooth ball. This should only take a few minutes. Because it’s an overnight dough, the cold water (and then the time in the refrigerator) prevents the yeast from activating until the next day when you make the pizza. Enjoy!

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