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New York Style Pizza cut into slices on a wooden board.
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New York Style Pizza

A recipe for New York Style Pizza! A homemade pizza dough is topped with tomato sauce and plenty of shredded cheese.
Course Main
Cuisine Italian-American
Keyword cheese, New York City, pizza, tomato
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Resting Time: 12 hours
Total Time 13 hours 50 minutes
Servings 2 pizzas

Ingredients

Pizza Dough:

  • 3 1/2 cups (460 grams) bread flour
  • 1 teaspoon instant yeast
  • 1 1/2 tablespoons (19 grams) granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 1 1/4 cups (300 milliliters) cold water
  • 1 tablespoon (15 milliliters) olive oil

Pizza Sauce:

  • 1 tablespoon (14 grams) unsalted butter
  • 1 tablespoon (15 milliliters) olive oil
  • 1/2 onion peeled and diced
  • 2 cloves garlic peeled and minced or grated
  • 28 ounce (794 grams) can whole peeled tomatoes
  • 1 teaspoon dried oregano
  • 3/4-1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon red pepper flakes
  • 2 sprigs fresh basil

Topping:

  • Cornmeal for dusting
  • 1 pound (450 grams) low moisture mozzarella freshly shredded
  • 1 ounce (28 grams) Parmesan freshly grated

Instructions

To make the pizza:

  • In the bowl of a stand mixer fitted with a dough hook, combine the flour, instant yeast, sugar, and salt.
  • Slowly add the cold water while mixing to bring together the dough, then mix in the olive oil.
  • Knead until the dough is smooth and elastic.
  • If too crumbly, add a little more water. If too wet and sticky to handle, add a little more flour just as needed.
  • Transfer the dough to a large ziplock bag, press out the air, seal, and refrigerate overnight for at least 8 hours and up to 3 days.

To make the sauce:

  • In a large saucepan, melt the butter and olive oil over medium heat.
  • Add the onion and cook, stirring occasionally, until softened.
  • Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
  • Add the tomatoes, oregano, salt, sugar, red pepper flakes, and basil.
  • Once the mixture is boiling, reduce heat to low, until barely simmering, and cook until reduced by half, about 60 minutes. Stir occasionally, pressing down on the tomatoes to break them apart.
  • Remove from heat, discard the basil stems, and puree until smooth using an immersion blender.
  • Adjust seasonings to taste and refrigerate in an airtight container until ready to use, up to two days.

Two hours before assembly:

  • Remove the pizza dough from the refrigerator, divide in half, and form each into a smooth ball. Cover with plastic or a towel and allow to rest at room temperature until doubled, 1-2 hours.
  • One hour before baking, place a pizza stone in the middle rack of the oven and preheat to 500˚F (260˚C).

To assemble:

  • Dust a large baker's peel with cornmeal.
  • On a lightly floured surface, press a ball of dough into a circle about 8 inches (20 centimeters) wide.
  • Use your hands to gently stretch the dough until it is 1/4 inch (6 millimeters) thick and 12-14 inches (30-35 centimeters) wide with the edges slightly thicker. Place on the prepared baker's peel.
  • Add a large spoonful of the prepared sauce to the center and spread it evenly across the pizza, leaving a 1/2 inch (1.25 centimeter) border around the edges. Add more sauce as needed to create a thin layer.
  • Evenly sprinkle with a layer of shredded mozzarella and add a little Parmesan if desired.
  • Carefully slide onto the hot pizza stone.
  • Bake until the crust is golden and the cheese is melted, 8-10 minutes.
  • Remove from the stone and repeat with remaining dough and toppings. Cut into slices and serve hot.