If you’re a fan of New York style pizza but find yourself away from the Big Apple, then you’re going to love this recipe. It’s made with a thin crust and lots of cheese, and it’s the perfect dish for a casual get-together.
So why not give it a try? You won’t be disappointed!
New York style pizza is defined by a thin crust, with an almost cracker-like quality to it. NY pizzerias made popular selling large slices of thin-crust pizzas heated just before serving to go.
This classic adaptation of the Neapolitan popular original is also typically baked in a very hot oven. Furthermore, traditional NY pizzerias use coal-fired ovens creating a crisp base that’s slightly charred from the flames.
Of course, you don’t have to bake it this way – but some people claim that this method does produce the best results.
In my opinion, you can get a delicious NY-style pizza using your regular oven, as long as it can get 500 °F.
What you need to make New York Style Pizza
Tips to Make Delicious Homemade NY Style Pizza
- Make the dough at least one day ahead of time. I found it’s better to adapt the kneading time depending on how long you’re going to keep it in the fridge. If you’re baking your pizza next day, then knead for 10 minutes. On the contrary, if you’re going to use it in 3 to 5 days, knead for 5 minutes. Bear in mind that the dough shouldn’t be in the fridge for more than 5 days though.
- To get a crispy, cheesy, filling pizza, avoid low-fat mozzarella. We need fat to get the proper consistency and taste.
- Grate your mozzarella cheese and stick it in the freezer for 15 minutes before adding it to the pizza. Taking this extra-step will prevent the cheese from burning in the oven.
That said, the real secret to a NY style pizza is the thin crust. Find below some easy steps to get it right 😉
Time needed: 15 minutes
How to stretch NY style pizza dough
- Flour
Put a good bunch of flour into a bowl and transfer the dough to it. Then, flour the dough ball thoroughly. Now, use your fingertips to flatten to dough against a floured surface, working from the center to the sides, without touching the border.
- Flatten
Now, use your fingertips to flatten the dough against a floured surface, working from the center to the sides, without touching the border.
- Stretch
Start by pressing the dough against the surface and rotating it using both hands to stretch the flour. For the rotation movement, keep one hand still, pressing the dough and the other rotating it.
- Final stretch
Close your right fist, cover it with the dough, and put your left fist next to it for the final stretch. Then, spin it slightly until you get it the approximate size of your baking tray.
Are you ready to fold a slice of homemade pizza and a have a bite? Find below all the ingredients and a step-by-step guide.
New York Style Pizza
Ingredients
Thin crust dough
- 14 oz AP Flour
- 8.7 oz water (temperature between 105°F-110°F)
- 1 tbsp cornmeal
- ½ tsp instant yeast
- 1 tsp sugar
- ½ tsbsp olive oil
- 1½ tbsp salt
Sauce
- 28 canned peeled tomatoes
- 4 fresh basil leaves
- 1 tbsp salt
- 1 tbsp garlic powder
- 1 tbsp oregano
- 1 tbsp pepper
Toppings
- ½ lb mozzarella cheese, grated
- 20 slices of pepperoni
Instructions
- Mix flour, instant yeast, salt, and sugar in a bowl.
- Pour water into a bowl and then add the dry mixture. Using the kneading hook if you're using a stand mixer, start at low speed. When the mixture looks uniform, add olive oil, and if the dough seems too soft, sprinkle a bit of flour. Then, let the mixer knead the dough for 4 to 10 minutes.
- Using this recipe, you'll get enough for two dough balls. So, split the dough into two parts and put them in an oiled bowl, covered with plastic wrap. Then, stick it into the fridge for 24 hours.
- Before baking your pizza, pre-heat the oven at 500 °F. Take the dough out of the fridge because it needs to sit at room temperature for 1 hour before putting it in the oven.
- Prepare the baking tray. First, line it with parchment paper and then sprinkle flour and cornmeal.
- To make the pizza sauce put canned tomatoes into a bowl, season them with salt, pepper, oregano, garlic powder, and basil. Then, mix and mash a bit with a fork.
- Put a good bunch of flour into a bowl and transfer the dough to it. Then, flour the dough ball thoroughly.
- Now, use your fingertips to flatten to dough against a floured surface, working from the center to the sides, without touching the border.
- Start by pressing the dough against the surface and rotating it using both hands to stretch the flour. For the rotation movement, keep one hand still, pressing the dough and the other rotating it. Close your right fist, cover it with the dough, and put your left fist next to it for the final stretch. Then, spin it slightly until you get it the approximate size of your baking tray.
- To get crispier and firmer pizza base, add mozzarella first, and then the sauce. Finish topping it with pepperoni, and stick it into the oven for 15 to 17 minutes, or until borders are brown.
- Take the pizza out of the oven and let it sit for a couple of minutes. Then, slice it and serve!
Video
Notes
If you liked this NY Style Pizza Recipe, you might like some of my other recipes too.
And remember, if you try this recipe and want to share your pictures, tag me @lacooquette on Instagram. I’d love to share your photos on my IG stories.
Sure would be nice to know how much water to use! And is the water supposed to be warm for the yeast?? Aye yay yay!
Oh dear, you are right – I forgot to include the quantity of the water: I used about 8.7 oz. And yes, every time you want your yeast to thrive and make your dough rise, you need the water temperature to be around 105-110F. hope that helps!