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New York Style Pizza

New York Style Pizza

A recipe for New York Style Pizza inspired by our visit to New York City!
Servings 3 pizzas



  • 2 1/4 teaspoons active dry yeast
  • 1 3/4 cups lukewarm water 105-115 degrees F, divided
  • 4 1/2 cups bread flour
  • 1 1/2 tablespoons granulated sugar
  • 2 teaspoons kosher salt
  • 3 tablespoons olive oil


  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1/2 cup diced yellow onion
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • Pinch red pepper flakes
  • 28 ounces whole peeled tomatoes
  • 1/4 cup fresh basil leaves
  • 1-2 teaspoons granulated sugar
  • 1/2-2 teaspoons salt


  • Cornmeal for dusting
  • 1 pound block whole milk mozzarella


To make the crust:

  • In a small bowl, sprinkle yeast over 3/4 cup of the lukewarm water. Stir and allow to sit until frothy, 5-10 minutes.
  • In the bowl of a large food processor fitted with a dough blade or a stand mixer, combine the flour, sugar, and salt. Mix in the yeast with water and olive oil. Slowly add the remaining water to form a dough. Knead on a lightly floured surface until smooth, elastic, and it passes the window pane test.
  • Divide into 3 equal portions, place on a parchment-lined baking sheet, and cover with plastic wrap or place each into large ziploc bags. Refrigerate overnight or up to 5 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, red pepper, basil, sugar, and salt. Once the mixture is boiling, reduce heat to low, until barely simmering, and cook until reduced by half, 30-60 minutes.
  • Remove from heat and puree until smooth using an immersion blender. Refrigerate in an airtight container until ready to use.

Two hours before assembly:

  • Remove the pizza dough from the refrigerator and form each into a ball, pinching together the ends and tucking them under. Place each into a bowl, flouring if needed. Cover with plastic or a towel and allow to rest in a warm room temperature place until doubled, 1-2 hours.
  • One hour before baking, place a pizza stone in the middle rack of the oven and preheat to 500 degrees F.

To assemble:

  • Dust a large baker's peel with cornmeal. On a lightly floured surface, press a ball of dough into a circle 8 inches wide. Use your knuckles to stretch the dough until it is 1/4 inch thick and 12-14 inches wide with the edges slightly thicker. Place on the prepared baker's peel. Add about 2/3 cup of the sauce to the center and spread it evenly across the pizza, leaving a 1/2 inch border around the edges. Evenly sprinkle with 1/3rd of the shredded mozzarella. Carefully slide onto the hot pizza stone. Bake until the crust is golden and the cheese is melted, 10-15 minutes. Remove from the stone and repeat with remaining dough and toppings. Serve hot.