Classic New York Pizza Recipe: Fold-Worthy & Flavor-Packed

Crispy and bold, this new york pizza captures the essence of authentic street-corner charm.

Passionate cooks recognize the magic behind every perfectly crafted slice.

Manhattan’s culinary legacy breathes life into each handmade crust.

Neighborhood pizzerias inspired this straightforward yet remarkable recipe that speaks directly to your inner foodie.

Regional techniques merge with simple ingredients to create something extraordinary.

Cheese, sauce, and dough dance together in a delicious symphony.

You won’t believe how easily restaurant-quality magic emerges from your own kitchen.

Grab a slice and transport yourself to the bustling streets of manhattan!

Why New York Pizza Recipe Is Worth Making

• Master the Art of Homemade Pizza: This recipe transforms ordinary ingredients into an authentic New York-style pizza with professional-level techniques that anyone can learn.
• Slow-Rise Magic: The extended 12-24 hour refrigeration process develops deep, complex flavor profiles that elevate the dough from basic to extraordinary, creating restaurant-quality results at home.
• Minimal Ingredient Simplicity: With just a handful of basic pantry staples like flour, yeast, salt, and olive oil, you can craft a professional-grade pizza dough without complicated or expensive ingredients.
• Flexible Preparation Technique: The recipe offers adaptable kneading methods (by hand or with a dough hook) and provides a convenient make-ahead option, perfect for busy home cooks who want delicious homemade pizza without last-minute stress.

What You’ll Need For New York Pizza Recipe

• Bread Flour, All-Purpose Flour: Strong foundation for a classic New York pizza crust with good gluten development and chewy texture. High-protein flour ensures the best structure.

• Salt: Enhances flavor and controls yeast activity. Fine sea salt or kosher salt works best.
• Sugar: Helps yeast activate and provides subtle sweetness. Granulated white sugar is standard.
• Active Dry Yeast: Critical for dough rising and creating airy texture. Fresh yeast provides the best fermentation.

• Warm Water: Activates yeast and hydrates flour. Ideal temperature around 110°F for optimal yeast performance.
• Olive Oil: Adds richness and helps create a tender crust. Extra virgin olive oil provides the best flavor.

Easy Steps For New York Pizza Recipe

Step 1: Mix Dry Ingredients

• All-purpose flour
• Salt
• Sugar
• Active dry yeast

Blend these ingredients until they’re perfectly combined and create a uniform dry mixture.

Step 2: Create Pizza Dough Base

• Warm water
• Olive oil

Stir the liquid ingredients into the dry mixture until a shaggy, rough dough starts to form. Begin kneading the dough either by hand or using a stand mixer with a dough hook. Continue working the dough for 7-10 minutes until it transforms into a smooth, stretchy, and elastic consistency.

Step 3: Rest and Develop Flavor

Divide the dough into two equal portions. Lightly coat two separate bowls with olive oil and place each dough ball into its own bowl. Cover the bowls with plastic wrap or a clean kitchen towel. Transfer the bowls to the refrigerator and let the dough slowly ferment for 12-24 hours. This extended resting period allows complex flavors to develop and improves the dough’s texture.

Step 4: Prepare Dough for Baking

Remove the dough from the refrigerator and let it sit at room temperature for about 1 hour before you plan to make your pizza. This step helps the dough become more pliable and easier to stretch, ensuring a perfect New York-style pizza crust.

Tips To Nail The New York Pizza Recipe

• Optimize Dough Fermentation: Refrigerate the dough for 12-24 hours to develop deeper, more complex flavors and improve texture, creating an authentic New York-style pizza crust.
• Master Kneading Technique: Knead the dough thoroughly for 7-10 minutes to develop gluten, ensuring a stretchy, crispy crust that holds its shape and has the perfect chewy consistency.
• Control Dough Temperature: Allow the cold-fermented dough to rest at room temperature for exactly one hour before stretching, which helps relax the gluten and makes the dough easier to shape.
• Choose High-Quality Flour: Use bread flour with high protein content to guarantee the signature crisp yet chewy New York pizza crust that holds up to generous toppings.
• Prevent Sticky Situations: Lightly oil the bowls when storing dough to prevent sticking and create a smooth surface that helps the dough rise evenly during fermentation.

How To Store New York Pizza Recipe Properly

• Preserve your homemade New York pizza dough by storing it carefully.
• Wrap each dough ball tightly in plastic wrap to prevent drying out.
• Refrigerate the dough for up to 3 days, allowing flavors to develop and improve.
• Alternatively, freeze the dough for longer storage by placing it in a freezer-safe bag, where it will keep well for 1-2 months.
• When ready to use frozen dough, transfer it to the refrigerator overnight to thaw slowly and gently.
• Remove the dough from the refrigerator about 1 hour before stretching to bring it to room temperature, ensuring easy handling and the best possible texture for your pizza.

What Tastes Great With New York Pizza Recipe

• Pair with Crisp Pilsner: A cold, light Czech or German pilsner perfectly cuts through the pizza's richness, refreshing your palate with its hoppy, clean finish.
• Match with Arugula Salad: Create a zesty side salad dressed in lemon vinaigrette to balance the pizza's hearty flavors, adding a bright, peppery contrast.
• Complement with Chianti Classico: This medium-bodied Italian red wine brings out the subtle tomato and cheese notes, enhancing the authentic New York pizza experience.
• Serve with Garlic Knots: These classic Italian-American appetizers provide a delicious prelude to the pizza, offering a garlicky, buttery bonus to your meal.

Fun Variations Of New York Pizza Recipe

• Whole Wheat Wonder: Swap half the all-purpose flour with whole wheat flour for a nutty, hearty crust that adds extra fiber and a rustic flavor profile.
• Herb-Infused Classic: Mix dried oregano, basil, and garlic powder directly into the dough for an aromatic boost that elevates the pizza's overall taste sensation.
• Gluten-Free Alternative: Replace standard flour with a gluten-free blend, ensuring those with dietary restrictions can still enjoy a crispy, delicious pizza base.
• Sourdough Style: Substitute commercial yeast with a mature sourdough starter, creating a tangy undertone and more complex fermentation process that pizza enthusiasts will appreciate.

All Your New York Pizza Recipe Questions

• What makes New York pizza dough different from other pizza doughs?

The key differences are the high-protein bread flour, long cold fermentation, and the specific ratio of ingredients that create the signature thin, crispy, yet chewy crust that New York pizza is famous for.

• Can I make the dough by hand if I don't have a stand mixer?

Absolutely! You can knead the dough manually on a clean surface. Use the heel of your hand to push and fold the dough, rotating it periodically. It might take a bit more effort, but the results will be just as delicious.

• Why do I need to refrigerate the dough for 12-24 hours?

The cold fermentation allows the flavors to develop more deeply and helps create a more complex, authentic New York-style pizza taste. This slow resting period also improves the dough’s texture and makes it easier to stretch.

• Is bread flour really necessary for this recipe?

Yes, bread flour is crucial because its higher protein content creates more gluten, which gives the pizza crust its characteristic chewiness and structure that defines a classic New York pizza.

New York Pizza Recipe

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4.8 from 21 reviews

• Total Time: 1 hour 10 minutes
• Yield: 2 1x

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Description

Savory New York pizza brings authentic Italian-American flavors straight from Manhattan’s bustling streets. Crispy thin crust topped with zesty tomato sauce and melted mozzarella promises a delicious slice of culinary perfection for pizza enthusiasts.

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Ingredients

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Main Ingredients:

• 3.75 cups (470g) bread flour
• 1.5 cups (315ml) warm water
• 1 (15 ounces) can crushed tomatoes
• 1 to 1.5 cups shredded whole milk mozzarella cheese

Dough and Base Ingredients:

• 1.5 teaspoons salt
• 1 teaspoon sugar
• 1 teaspoon instant yeast
• 1 tablespoon olive oil

Seasoning and Flavor Ingredients:

• 1 clove garlic, minced
• 0.5 teaspoon dried oregano
• 0.5 teaspoon dried basil
• Salt and pepper, to taste
• 1 pinch of sugar (optional)
• Olive oil (for brushing crust)

Optional Toppings:

• Red pepper flakes
• Grated Parmesan
• Fresh basil

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Instructions

1. Combine dry ingredients in a spacious mixing vessel, whisking flour, salt, granulated sweetener, and leavening agent until thoroughly integrated.
2. Create a well in the center and pour warm liquid and fragrant oil. Gently mix using a circular motion, transforming the ingredients into a rustic, uneven mass.
3. Transfer the nascent dough onto a clean work surface and engage in rhythmic kneading. Develop the gluten network through consistent, purposeful movements until the texture becomes silky and responsive.
4. Partition the dough into symmetrical spheres, ensuring uniform size and weight. Delicately coat each globe with a thin layer of olive oil.
5. Nestle each dough ball into separate containers, sealing with protective coverings. Relocate to the refrigerator’s cool environment for gradual fermentation, allowing flavor complexity to develop over 12-24 hours.
6. Prior to culinary preparation, extract the dough from cold storage. Allow the rounds to acclimate and relax at ambient temperature for approximately one hour, encouraging optimal elasticity and volume.

Notes

• Slow fermentation develops deeper, more complex flavors in the pizza dough, enhancing its overall taste and texture.
• Cold proofing helps gluten relax and allows yeast to create subtle tangy notes, mimicking traditional New York pizzeria techniques.
• For gluten-sensitive individuals, substitute half the all-purpose flour with gluten-free alternatives like almond or rice flour while maintaining similar dough structure.
• Experiment with different hydration levels by adjusting water quantity to achieve your desired crust thickness, ranging from crispy thin to slightly chewy New York-style base.

• Prep Time: 10 minutes
• Cook Time: 1 hour
• Category: Lunch, Dinner, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 500
• Sugar: 5g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 30mg