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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


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.


*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%.