York Style Pizza Recipe

Activate and mix

In a large mixing bowl combine warm water (about 105–115°F / 40–46°C), sugar and yeast. Stir and let stand 5 minutes until foamy. Add olive oil, then add 2 cups of flour, salt, and stir to combine.

Knead

Gradually add remaining 2 cups of flour, mixing until a shaggy dough forms. Turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If dough is sticky, add up to 2 tablespoons more flour total.

First rise

Lightly oil a large bowl and place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place for 1 to 1.25 hours, or until doubled in size.

Divide and rest

Punch the dough down and divide into two equal portions for two medium (12-inch) York Style pizzas. Form each into a tight ball, cover, and let rest 15–20 minutes before shaping.

Cook sauce

While dough rises, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add crushed tomatoes and tomato paste, stir to combine.

Season and simmer

Stir in oregano, basil, sugar, salt, and black pepper. Bring to a gentle simmer and cook 10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven

Position an oven rack in the lowest third of the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a pizza stone, place it on the rack during preheat. If using a baking sheet, preheat the sheet as well or prepare it with cornmeal.

Shape dough

On a parchment-lined peel or floured surface, sprinkle cornmeal. Take one dough ball and press/roll from center outward to a 12-inch round, leaving a slightly thicker edge for crust. Stretch gently by hand if needed to maintain thin center typical of York-style pizza.

Sauce and cheese

Spread about 3/4 cup of the cooled sauce evenly over the dough, leaving a 1/2-inch rim. Scatter 2 cups shredded mozzarella evenly over the sauce. Sprinkle about 1/4 cup grated Parmesan over the mozzarella. Add 10 pepperoni slices per pizza in an even layer.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake 8–10 minutes, checking at 7 minutes; pizza is done when crust is golden and cheese is melted and beginning to brown in spots. Rotate once halfway through for even baking if necessary.

Finish

Remove pizza from oven and let rest 2–3 minutes. Sprinkle with a pinch of red pepper flakes and torn fresh basil leaves. Repeat assembly and bake for the second pizza.

Slice each pizza into 8 wedges and serve hot. Offer additional grated Parmesan, red pepper flakes, or basil on the side.