New York Style Pizza Recipe

Activate yeast

Warm the water to about 100–110°F (warm to the touch but not hot). In a small bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let sit 5–10 minutes until foamy.

Mix dry ingredients

In a large bowl or the bowl of a stand mixer, combine the bread flour and 2 teaspoons fine sea salt. Whisk together so salt is evenly distributed.

Form dough

Once yeast is foamy, add the olive oil to the yeast mixture and pour into the flour. If using a stand mixer fitted with a dough hook, mix on low speed until combined, then increase to medium and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If mixing by hand, fold and knead on a lightly floured surface for 8–10 minutes.

First rise

Lightly oil a large bowl. Place the dough in the bowl, turning once to coat with oil. Cover tightly with plastic wrap or a damp towel and let rise at room temperature for 1.5–2 hours, or until doubled in size. For better flavor, refrigerate the covered dough for 18–48 hours (cold ferment). If cold fermenting, bring dough to room temperature 60–90 minutes before shaping.

Divide and rest

Punch down the dough and divide into two equal portions for two 12–14" thin-crust New York–style pies (adjust portion sizes for different pan sizes). Form each portion into a tight ball. Place on a lightly oiled tray, cover, and let rest 30–45 minutes to relax the gluten for easier stretching.

Make quick sauce: In a medium bowl, combine crushed tomatoes, tomato paste, minced garlic, dried oregano, dried basil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon olive oil. Stir until smooth. Taste and adjust seasoning. The sauce should be bright and slightly seasoned — New York sauce is simple and not overcooked. Keep chilled or at room temperature until ready to assemble.

Preheat oven and prepare peel/pan

If you have a pizza stone or steel, place it on the middle rack and preheat oven to the highest temperature (500–550°F / 260–290°C) for at least 45–60 minutes so the stone/steel is thoroughly heated. If using a pizza pan or sheet pan, preheat oven to 475–500°F (245–260°C). Dust a pizza peel or inverted baking sheet with coarse cornmeal or semolina to prevent sticking.

Shape the crust

Working on a lightly floured surface (or directly on the dusted peel), take one dough ball and press from the center outward with your fingertips to form a 12–14" round, leaving a slightly thicker 1/2–3/4" rim for the crust. Stretch gently using your knuckles and gravity if desired to get a thin, even center. Avoid overworking the dough so it retains air in the rim.

Assemble pizza

Brush the outer rim lightly with a little olive oil. Spoon 1/2 cup of sauce (adjust to taste) onto the dough and use the back of the spoon to spread a thin, even layer leaving the rim uncovered. Sprinkle about 1.5 cups of shredded low-moisture mozzarella evenly over the sauce, leaving some pockets without cheese for the characteristic NY char. Add a light dusting (about 2 tablespoons) of grated Pecorino Romano or Parmesan. Add optional red pepper flakes to taste.

Bake

Transfer the pizza to the preheated stone/steel or baking sheet. Bake at 500–550°F (or oven temperature chosen) for 7–10 minutes if using a stone/steel at high heat, or 10–14 minutes on a pan at slightly lower temp, until the crust is golden with blistered char spots and the cheese is melted, bubbling, and beginning to brown in spots. Rotate the pizza halfway through baking for even color if your oven has hot spots.

Finish and serve

Remove the pizza from the oven. Let rest 1–2 minutes, then sprinkle with remaining Pecorino (if any), scatter fresh basil leaves if using, and drizzle a little olive oil around the rim or over the top. Slice into 8 large New York–style slices and serve hot. Repeat assembly and bake for the second dough ball.