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Hi Bold Bakers!
New Yorkers pride themselves on three things: bagels, cheesecake, and, of course, their pizza. This homemade New York Style Pizza recipe captures the essence of NYC pizza without having to travel to the east coast!
This isn’t like a Neapolitan pizza—it has a thin, crisp crust, which is essential to a pizza if you ask anyone from the city. And the best part is, the dough is so easy to make! It’s made with super simple ingredients, too: I use bread flour (but you can use all-purpose flour as well), some sugar, some sea salt, instant yeast, and just some water and oil!
Honestly, I’m not sure I’ll rely on takeout pizza again! Pair this dough recipe up with my 5 Minute Pizza Sauce, some mozzarella, and your favorite toppings, and you’re good to go! The raw dough also keeps wonderfully in the freezer, so you can make pizza whenever you want!
What Is New York Style Pizza?
New York Style Pizza is defined by its crust. Unlike Neapolitan crust, it is thin, crisp, and less bubbly. The crust at the end should be a bit thicker, but the middle should be thin and soft enough to fold. The dough is topped with just a thin layer of sauce, and dry, shredded mozzarella is used instead of fresh, which gives you a more even melt and those lovely browned spots of cheese.
Some people say that the water in New York is what makes NY-style pizza so delicious—some restaurants even have New York water sent to them across the country for that “authentic” taste because of the water’s pH balance. Some even call the area’s water the “champagne” of water! Chefs outside of New York don’t subscribe to that thinking, and neither do I because this crust is just like a slice from NYC!
What You Need To Make New York Style Pizza
- Measuring Cups and Spoons
- Electric mixer (Optional)
- Pizza stone or tray
How To Make New York Style Pizza
Keep in mind that the dough does need to rest at least one day to rise and build up gluten, so make your dough the day before you plan to make your pizza! Here is how you make New York Style Pizza (and don’t forget to get the full recipe with measurements, on the page down below):
- Add the flour, sugar, salt, and yeast into the bowl of an electric mixer.
- In a jug, add the warm water and oil.
- Turn the electric mixer on to medium speed and add the wet ingredients into the dry. Add just enough of the wet ingredients for the dough to form a ball. You can also make the dough by hand by kneading it for about 8-10 minutes on a floured work surface.
- Once the dough is ready (check out the video above to see what it should look like!), divide it into three balls and place each in a container with a sealable lid. Place the dough in the refrigerator and let it rise for at least one day and up to 3 days. The dough can also be frozen at this stage for future pizza making!
- The next day, remove the dough from the refrigerator at least 2 hours before baking and let it sit at room temperature.
- Preheat your oven to 500°F (250°C) and put your pizza stone or tray inside to heat along with it.
- Turn a ball of dough out onto a lightly floured surface and gently stretch it by draping it over your knuckles into a 12-14-inch circle, about 1/4-inch thick. Slide the pizza base onto a tray lined with parchment paper.
- Spread pizza sauce over the crust, but not all the way to the edge. Then, sprinkle cheese over the sauce and top with your favorite pizza toppings.
- Slide the pizza onto the baking stone or preheated tray and bake for about 12-15 minutes, or until bubbly and golden brown. Transfer the pizza to a cutting board, slice, and serve!
Gemma’s Pro Chef Tips For Making The Best New York Style Pizza
- Use my 5 Minute Pizza Sauce! It comes together in a blender in no time!
- Bread flour gives you a chewier dough with more bite, but you can also use the same amount of all-purpose flour if you don’t have bread flour. Just note the dough will be softer.
- If you have active dry yeast, you can use 2 1/2-teaspoons of it but remember to let it sit until bubbly in warm water before adding it to the dry ingredients.
- Make the dough up to 3 days in advance!
- This dough can be frozen for up to 4 weeks. Defrost at room temperature and then bake off per the recipe.
How Do I Store New York Style Pizza?
You can store any leftover New York-style pizza in an airtight container in the refrigerator for up to 3 days. Alternately, you can make the dough in advance. It will keep for 3 days in the refrigerator and up to 4 weeks in the freezer so you can have a hot slice of pizza whenever you want!
Make LOTS of Pizza:
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Try These Recipes!
Watch The Recipe Video!
New York Pizza Recipe
Ingredients
- 4 1/2 cups (1lb 6oz/639g) bread flour*
- 1 1/2 tablespoons granulated sugar
- 3 teaspoons sea salt
- 2 teaspoons instant yeast
- 1 1/2 cups (12floz/340ml) lukewarm water
- 3 tablespoons olive oil
- 5 Minute Pizza Sauce
- Mozzerella
Instructions
The Day Before:
- In a bowl of an electric mixer add the flour, sugar, salt, and yeast.
- In a separate jug add the warm water and oil.
- Turn the machine on to medium speed and add the wet ingredients into the dry. Just add enough liquid for the dough to form a ball. (The dough can be made by hand if you knead it for roughly 8-10 minutes on your work surface).
- When the dough is ready (see above video), divide the dough into three (xx) balls and place each in a container with a sealable lid. Place in refrigerator and allow to rise at least one day, and up to 4 days. The dough can also be frozen at this stage.
The Next Day:
- At least two hours before baking, remove dough from the refrigerator and allow it to sit at room temperature to take the chill off it.
- Preheat the oven to 500°F (250°C) and place in a pizza stone or tray if using. Turn a dough ball out onto a lightly floured surface. Gently stretch the dough by draping over your knuckles into a 12-14 inch circle about 1/4-inch thick. Slide the pizza base onto a flat baking tray lined with parchment (see video above).
- Spread pizza sauce evenly over the surface of the crust, almost to the edge. Sprinkle cheese over sauce followed by any of your favorite pizza toppings.
- Slide pizza onto baking stone and bake for roughly 12 - 15 minutes or until bubbly and golden brown. Transfer to cutting board, slice, and serve immediately.
Hi Gemma, I am a big fan of your baking and have tried several recipes … All of them came out perfect… thank you so much for sharing such wonderful and easy to follow recipes…. I had one query . I tried making this pizza dough and kept it in the refrigerator for 36 hours but I still don’t see any rise in the dough… so I am wondering what to do with it … I used dry active yeast and bloomed it before using…. what could have gone wrong??? Can I still use the dough and go ahead with… Read more »
I use a very similar Bread Machine recipe. It uses the Dough BM cycle. The oiled dough ball goes in the fridge overnight and becomes a big bubbly mass. It makes two nice thin crusts.
Hi Gemma. Love all your recipes. If I’m freezing the extra dough, do I do so after it has risen in the fridge? Also, any special instructions on what to do with the frozen dough once I want to use it?
Hi, Gemma! I normally don’t have the luxury of time so how can I speed things up with the pizza dough and not wait for the next day to wait for it to proof and cook it?
Sorry, this does not look like a typical New York slice to me! You have baked it too long, the cheese is too well done and there is not enough sauce. I am 84 and have been eating NY pizza for almost 70 years.
Hi chef gemma, can I use canola instead of olive oil? Thank you
Another pizaa dough recipe,. Can I bake this on a preheated cast iron pizza platter with parchment paper underneath?
What will be the difference between using all purpose vs bread flour?
can I use part 00 flour and how much?
Hi Dear!
Made the pizza today,it came out so nice.Loved it.Thanks for sharing the lovely recipe.
Love
Shamima
Hi Gemma! I was wondering, can you make the pizza dough without putting it in the fridge overnight? Thank you in advance 😊
Can I use coconut sugar instead of granulated?