Ny-style Cheese Pizza Recipe

Mix

Combine the water and sugar in a large bowl. Sprinkle the instant yeast over the water and let sit 1–2 minutes. Add 1 cup of flour and stir to disperse yeast. Add remaining flour and salt; mix until shaggy. Add olive oil and knead (stand mixer with dough hook 6–8 minutes on medium-low, or by hand 10–12 minutes) until dough is smooth, slightly tacky, and elastic.

First rest

Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rest 30–60 minutes at room temperature until it relaxes (for same-day use). For best NY-style flavor and texture, refrigerate covered for 24–72 hours for slow fermentation.

Portion

After cold ferment (or after initial rest if using same-day), turn dough out onto a lightly floured surface. Divide into two equal portions (for two ~14–16" thin-crisp pies). Shape each portion into a tight ball by stretching surface and pinching seams under. Place dough balls on a tray, cover, and let warm up at room temperature 60–90 minutes before stretching.

Crush the canned tomatoes by hand or pulse briefly in a blender/food processor until slightly chunky — do not over-blend; NY sauce should be bright and slightly textured.

In a bowl, combine crushed tomatoes, olive oil, minced garlic, dried oregano, sugar (if using), salt, and pepper. Taste and adjust seasoning. For “extra sauce,” reserve an additional 1/3 cup per pizza to dollop or spread more liberally when assembling.

Keep sauce refrigerated until ready. No cooking required — authentic NY-style uses uncooked seasoned crushed tomatoes.

Preheat

Place a pizza stone or heavy steel on the middle rack of your oven. Preheat the oven as hot as it will go (500–550°F / 260–290°C) for at least 45–60 minutes so the stone or steel is thoroughly heated. If using a home oven and a pizza steel, preheat to 550°F for best crisping. If using a pizza oven, follow manufacturer temperature guidance (700–900°F for professional ovens).

Prepare peel

Dust a wooden or metal peel with a thin layer of cornmeal or semolina to prevent sticking. If you prefer, use parchment for easier transfer (remove parchment mid-bake on stone).

Stretch dough thin

On a lightly floured surface, take one dough ball and press the center flat with your fingers, leaving a 1/2–3/4" rim for a thin NY crust. Use your knuckles to gently stretch and rotate the dough into a 14–16" round; do not press out all gas — a slightly airy rim helps crispness. Aim for 1/16–1/8" thickness in the center for thin & crispy.

Edge oil

Lightly brush the outer 1" of the rim with 1/2–1 tsp olive oil to promote browning and a glossy finish.

Sauce and cheese

Spread a thin, even layer of the crushed tomato sauce over the dough, leaving the rim clear. For 'extra sauce' requests, add an additional 1/3 cup sauce spread evenly. Sprinkle shredded low-moisture mozzarella evenly over the sauced surface, using about 2 cups per large pizza for a traditional NY balance; for 'extra cheesy' increase to 3–3.5 cups. Finish with a light sprinkle (about 1–2 tbsp) of grated Parmesan/Pecorino for flavor depth.

Toppings

Add chosen toppings in a single layer (e.g., pepperoni, mushrooms, peppers). Avoid overloading, which prevents crisping. For 'double cut' style (taller slices), place toppings slightly closer together so slices are more substantial; for thinner single-cut, space toppings more.

Bake

Slide the pizza onto the preheated stone or steel. Bake at 500–550°F for 7–10 minutes, rotating once halfway through for even browning. If using a hotter pizza oven, bake 90–120 seconds per pie. Look for a blistered, leopard-spotted crust with golden-brown cheese and slight caramelization at the edges. For extra-crispy, move to the lower third of the oven for the last 1–2 minutes (watch closely).

Finish

Remove pizza to a cutting board. If desired, brush the crust lightly with remaining olive oil and sprinkle with additional grated cheese. Add fresh basil leaves if using. Let rest 1–2 minutes (NY slices are typically served hot). For 'double cut', cut into larger rectangular or wedge slices; for traditional NY street-slice, cut into 8 large wedges or 6 extra-large slices depending on size.

Serve immediately while hot and foldable (classic NY street style). For best texture when reheating, warm slices in a 400°F oven or a skillet to re-crisp the crust; avoid microwaving which makes crust soggy.

Store leftover pizza in an airtight container in the refrigerator up to 3 days. Freeze cooled slices wrapped tightly for up to 2 months; reheat from frozen in a 375–400°F oven until hot and crisp.