Our Own Hand-tossed Traditional New York Style Cheese Pizza Recipe
Make Our Own Hand-tossed Traditional New York Style Cheese Pizza Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough (hand-tossed New York style)
Sauce
Cheese & finishing
Method
Dough (hand-tossed New York style)
- 1
Bloom yeast
In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit until foamy, about 5–10 minutes. If it doesn't foam, the yeast may be inactive—start over with fresh yeast.
- 2
Mix dough
In a large bowl or stand mixer fitted with a dough hook, combine bread flour and salt. Add the foamed yeast mixture and 2 tablespoons olive oil. Mix on low until ingredients come together, then increase speed to medium and knead for 6–8 minutes until the dough is smooth, slightly tacky, and elastic. If the dough is too sticky, add flour 1 tablespoon at a time; if too dry, add warm water 1 teaspoon at a time.
- 3
First rise
Lightly oil a clean bowl with a teaspoon of olive oil, place the dough inside, turning to coat. Cover tightly with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled in size, about 1.5 to 2 hours.
- 4
Portion
After the dough has risen, gently deflate and transfer to a floured surface. For a large New York–style pizza (about 16" thin-crust, fold-over lip), divide the dough into 1 or 2 portions depending on desired size. For one large, shape into a round ball. For two pizzas, divide into equal balls (~10–12 oz / 280–340 g each). Cover and rest for 20–30 minutes to relax the gluten.
- 5
Hand-toss shaping
On a lightly floured or semolina-dusted peel/board, press the dough ball from the center outward with your fingers, leaving a raised edge for the crust. Gently lift and use knuckles to stretch while rotating, or toss carefully to achieve an even thin center with a 1/2"–3/4" rim. Aim for a 14–16" diameter for a single large pizza. Avoid tearing; patch any holes by pinching the dough.
Sauce
- 6
Make quick sauce
In a small bowl, combine crushed tomatoes, tomato paste, 1 teaspoon extra virgin olive oil, minced garlic, dried oregano, dried basil, sugar (if using), salt, and black pepper. Stir thoroughly. Taste and adjust seasoning: more salt or a pinch more sugar to balance acidity. This sauce is meant to be bright and slightly chunky—no cooking required for authentic New York pizzerias.
Cheese & finishing
- 7
Assemble pizza
Preheat your oven to its highest setting (500–550°F / 260–290°C) with a pizza stone or steel on the middle rack for at least 45 minutes. If using a home oven and you have a broiler, you can finish under the broiler for 1–2 minutes for extra charring. Lightly dust a pizza peel with semolina or flour. Transfer shaped dough to the peel. Brush the rim lightly with olive oil (about 1 teaspoon). Spread 3/4 to 1 cup of sauce over the dough, leaving the outer 1/2"–3/4" crust bare. Evenly distribute the shredded low-moisture mozzarella across the sauce (about 2.5–3 cups for a large pizza). Sprinkle the grated Parmigiano-Reggiano on top (about 1/4 cup). Sprinkle a pinch (about 1/4 tsp) dried oregano over the cheese.
- 8
Bake
Slide the pizza onto the preheated stone or steel. Bake at 500–550°F (260–290°C) for 7–10 minutes, or until the crust is golden with charred spots, the cheese is melted and bubbling, and the underside is nicely browned. Rotate halfway through baking for even color if your oven has hot spots.
- 9
Finish and serve
Remove the pizza from the oven and let rest on a cutting board for 1–2 minutes. If using, scatter fresh basil leaves over the hot pizza. Slice into 8 large triangular slices. Serve immediately.