New York Style Pizza

About This Recipe

New York style pizza is defined by its contradiction: a crust that is simultaneously thin and sturdy, crispy underneath yet foldable in the hand, with a chewy, airy interior that comes from high-protein bread flour and a long cold fermentation. The famed 'fold' — holding a wide slice lengthwise and folding it like a taco — is not an affectation but a structural necessity for eating pizza on the streets of New York. NYC pizzerias have always credited their water as the secret to the dough's unique character. Whether or not New York tap water is truly special is debated, but the technique is documented: high-gluten bread flour, minimal yeast, a cold overnight rise, and a high-heat bake on a deck oven at 600°F or more. Home bakers can approximate this with bread flour, a preheated baking steel and an oven at maximum temperature. The sauce should be barely cooked — just crushed San Marzano tomatoes with salt, oregano and olive oil, applied in a thin layer that does not compete with the crust. Low-moisture mozzarella is essential for the characteristic stretch and slight browning. Make this at home on a Friday night with a cold soda and a movie, and you'll understand why New Yorkers are so passionate about their pizza.

Ingredients

Serves 4

• 3½ cupsbread flour(or high-protein all-purpose (King Arthur))
• 1¼ cupswarm water
• 2¼ tsp (1 packet)instant yeast
• 1½ tspfine salt
• 1 tspsugar
• 2 tbspolive oil
• 1 can (28 oz)crushed San Marzano tomatoes
• 1 tspdried oregano
• ½ tspgarlic powder
• 2 cupslow-moisture mozzarella(shredded)
• olive oil and flaky salt(for finishing)

Instructions

1. 1

   Make the dough

   Mix flour, yeast, sugar and salt. Add water and olive oil. Knead 8–10 minutes until smooth and elastic. Divide into 2 balls, coat with oil, cover and refrigerate 24–72 hours.

   Cold fermentation is the key to NY pizza flavor and texture. Minimum 24 hours, 72 hours is best.

2. 2

   Prepare the sauce

   Crush tomatoes by hand into a bowl. Season with salt, oregano and garlic powder. Do not cook.

3. 3

   Preheat aggressively

   Place a baking steel or upside-down cast iron skillet in the oven. Preheat to maximum temperature (500–550°F) for 1 hour.

4. 4

   Stretch the dough

   Remove dough from refrigerator 30 minutes before shaping. On a floured surface, press dough into a disk, then stretch over your knuckles into a 14–16-inch round. The crust should be thin but not see-through, with a slightly thicker edge.

   Never use a rolling pin — it presses out the air that makes the crust light and chewy.

5. 5

   Top and bake

   Transfer to a floured pizza peel. Spread sauce in a thin layer leaving a 1-inch border. Distribute mozzarella evenly. Slide onto the hot steel. Bake 8–12 minutes until crust is charred in spots and cheese is bubbly.

6. 6

   Slice and serve

   Slide onto a cutting board. Cut into 6–8 large slices with a pizza wheel. Drizzle with olive oil and sprinkle flaky salt. Fold and eat immediately.

Variations

• •

  Pepperoni: add sliced pepperoni before baking — they curl and crisp beautifully.

• •

  White pizza (Bianca): skip the tomato sauce, use olive oil, ricotta, mozzarella and fresh garlic.

• •

  Grandma-style: press dough into an olive-oil-coated sheet pan and bake at 450°F for 25 minutes for a thick, focaccia-like crust.

Storage

Leftover pizza keeps refrigerated 3 days. Reheat slices in a dry skillet over medium-low heat with a lid — restores the crispy bottom and melts the cheese. Never microwave.

Frequently Asked Questions