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A New York-style pizza sliced into 8 pieces, with one slice missing and a bowl of parmesan on a red pizza plate.
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4.85 / 45 votes

New York Style Pizza

This New York 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.
Prep Time45 minutes
Cook Time20 minutes
Total Time1 day
Course: Mains
Cuisine: American
Servings: 4 servings
Calories: 670

Ingredients

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

  • One (28-ounce) can 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 pizza

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

Instructions

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 pizza craving hits.

Assemble the 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.

Notes

    1. Strain your sauce--If your tomato sauce is watery, strain it through a fine mesh sieve before using.
    2. Storing--Wrap the dough tightly if storing it in the fridge for more than overnight to prevent it from breaking through the plastic.
    3. Freezing--The pizza dough and tomato sauce can be frozen separately for up to 3 months. Wrap the dough in plastic and store it in a resealable bag, and keep the tomato sauce in an airtight container. Thaw in the refrigerator overnight before using
    4. Dietary--This recipe is suitable for vegetarian diets.

      Nutrition

      Serving: 0.5(half pizza) | Calories: 670kcal | Carbohydrates: 96g | Protein: 28g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 2109mg | Fiber: 4g | Sugar: 4g