🗽 New York‑Style Pizza Recipe You’ll Fall In Love With
Imagine the smell of hot cornicione blistering in a blazing hot oven… that chewy, foldable slice dripping with tomato sauce and melty mozzarella. That’s NYC style pizza. No gimmicks. Just simple ingredients and big flavor. After years of testing doughs, tweaking hydration, and chasing that perfect New York bite, I’ve nailed my go‑to NYC style pizza recipe. Real, relaxed, no-fuss, and 100% crave-worthy.
This recipe is perfect for late-night pizza sessions or a weekend slice binge. You don’t need a wood-fired oven—just high heat, good basic ingredients, and a willingness to enjoy pizza like a New Yorker.
🧾 Ingredients & Measurements (makes two 12‑inch pies)
| Ingredient | Amount |
|---|---|
| Bread flour (high-protein) | 500 g (about 4 cups + 2 tbsp) |
| Instant yeast | 1 tsp (2.6 g) |
| Salt | 2 tsp (12 g) |
| Warm water (about 100°F) | 350 ml (1½ cups) |
| Olive oil | 2 tbsp (30 ml) |
| Tomato sauce (simple, unsweetened) | 1½ cups |
| Low-moisture mozzarella | 200 g (about 7 oz) |
| Grated Parmesan | 2 tbsp |
| Fresh basil or oregano | Handful (for garnish) |
| Cornmeal or semolina (for dusting) | 2 tbsp |
🍕 Step‑By‑Step: Make It Like a New Yorker
1. Activate the dough
In a large bowl, mix bread flour, yeast, and salt. Add warm water and olive oil, stirring until a shaggy dough forms. Cover lightly and let rest 10 minutes (autolyse).
2. Knead and fold
After the rest, knead gently by hand or mixer for 6–8 minutes until smooth and elastic. It should slightly bounce back when poked. Lightly oil the bowl, return the dough, cover it, and let rise for 60 to 90 minutes at room temperature until nearly doubled.
3. Cold ferment for flavor (optional but powerful)
For the best depth and chew, place the dough in the fridge for 12 to 48 hours. This slow fermentation develops that complex New York crust flavor. When ready, bring to room temp (~45–60 min).
4. Shape the dough
Gently deflate the dough and divide it into two balls (~375 g each). Let rest 10 minutes. On a cornmeal‑dusted peel or baking sheet, stretch into 12‑inch rounds. Don’t press bubble edges flat—leave a puffy rim.
5. Preheat for heat
Set oven to 500 °F (260 °C) or highest. If using a pizza stone or steel, preheat at least 45 minutes to get it screaming hot. Cast iron pans or inverted baking sheets work too.
6. Top it like a pro
Lightly brush the dough with olive oil. Spread tomato sauce with the back of a spoon—thin layer. Scatter shredded mozzarella evenly, add a shake of Parmesan, and drop fresh basil leaves or oregano tears on top.
7. Bake until blistered
Slide onto preheated stone or baking sheet. Bake 8 to 12 minutes, watching the crust puff, char, and cheese bubble. If your oven allows, broil 30–60 seconds at the end for that signature leopard‑spotting.
8. Rest and fold
Let the pizza rest a full minute on a cooling rack so the crust stays crisp. Then slice and fold each slice sideways like a true New Yorker. Take a bite of nostalgia.
💡 Tips & Tricks for Perfect NYC‑Style Pizza
- High-protein flour is key—bread flour (12–14% protein) gives the chewy crumb New York cravings.
- Don’t overload toppings—a lean layer of sauce and cheese helps avoid soggy center.
- Cool rise = more flavor—cold fermentation adds depth and chew.
- Hot bake is non-negotiable—aim for at least 500°F or plus. Heat = crisp bottom and puff.
- Cornmeal underlayers help slide—dust your peel or pan with it before placing dough.
- Stretch don’t roll—press from center out, leaving that edge airy and blistered.
- Finish with fresh basil or olive oil drizzle—it brightens each slice.
- Reheat leftovers in skillet or oven—not microwave—to get crust crisp again.
âť“ Frequently Asked Questions (FAQs)
What makes NYC pizza crust unique?
It’s high-hydration, chewy, slightly crispy on the edges, foldable, and lightly charred—thanks to high heat. The slow ferment gives flavor, and the simplicity keeps it authentic.
Can I use all-purpose flour?
Yes, but your crust won’t be as chewy. Lower protein means softer center and less rise. Still good—it’s just not quite “New York” level.
How can I make this gluten-free?
Substitute a trusted gluten-free bread-flour blend made for baking. Expect denser texture—but still satisfying.
Can I skip the cold ferment?
You can. It still works. But your flavor may be a bit flat. Cold ferment 24 hrs and you’ll taste the difference—caramel notes, better texture.
What’s the best way to reheat a slice?
Heat in a hot skillet or oven. Microwave makes it soggy. Skillet technique brings it back to crisp—almost like fresh.
Is this crust keto-friendly?
No, it uses flour. You’d need a low-carb crust version instead. This is about real bread dough.
🧡 Final Thoughts – From My Oven to Yours
This NYC style pizza recipe is my answer to a serious pizza craving: fast but authentic, simple but full of flavor. It’s the recipe I turn to when I’m hungry now but want a slice that tastes like I ordered delivery—but better because I made it.
Every bite has that smoky char, that chewy stretch, that foldable bite dripping sauce and gooey cheese. It’s Italian heritage, New York style—and your kitchen deserves it.
So fire up your oven. Stretch your dough. Let it bake till it sings. And then take that first fold—and let yourself fall in love again, just like the first time you walked past a slice shop in NYC.
See Also: No Rise Pizza Crust Recipe – Fast, Crispy & Full of Flavor (Ready in 30 Mins)
