recipe new york style pizza
The Best recipe new york style pizza
It’s also surprisingly healthy for a pizza, especially when you keep it simple. The thin crust means fewer carbs than deep-dish, and you can load it up with veggies, lean proteins, or even whole-wheat dough if you like. It’s easy to make a batch ahead and reheat, so it’s perfect for meal prep or feeding a crowd without the fuss. Plus, there’s nothing like the satisfaction of a perfectly crisped slice that melts just right—no soggy bottoms, no gooey cheese everywhere. It’s that kind of dish that feels like a little treat, but with all the comfort of home-cooked goodness.
Classic New York-Style Cheese Pizza
A crispy, thin-crust pizza with a cheesy, slightly charred top that’s perfect for grabbing on the go. This recipe captures the iconic texture and flavor of New York-style pizza.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 packet active dry yeast
- 1 cup warm water
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- 2 cups shredded mozzarella cheese
- 1 cup part-skim shredded cheddar (optional)
👨🍳Directions
-
1
Mix flour, salt, sugar, and yeast in a bowl. Stir in warm water until a dough forms. Let rise in a warm place for 1 hour, or until doubled in size. -
2
Preheat oven to 475°F. Roll the dough thin on a floured surface, about ⅛-inch thick. -
3
Spread tomato sauce evenly over the dough, leaving a ½-inch border. Sprinkle garlic, oregano, and red pepper flakes if using. -
4
Sprinkle mozzarella and cheddar evenly over the sauce. Use a pizza peel to transfer the pizza to the baking sheet. -
5
Bake for 12–15 minutes until the crust is golden and the cheese is bubbly. Let cool for 5 minutes before slicing.
🔧Equipment
- Mixing bowls
- Rolling pin
- Pizza peel
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic New York-Style Cheese Pizza Works
❓ Frequently Asked Questions About New York-Style Cheese Pizza
1. What’s the secret to getting a crispy crust on a New York–style pizza?
Crispiness comes from baking the dough at a high temperature (450°F to 475°F) for at least 12 minutes, ensuring the edges brown quickly before the center cooks. Rolling the dough thinly and stretching it gently also helps—avoid overworking it, or it’ll be tough. If you don’t have a pizza stone, a heavy baking sheet works in a preheated oven.
2. Can I make a homemade New York–style pizza without a wood-fired oven?
Absolutely! A high-heat indoor oven (or even a Dutch oven) mimics the wood-fired effect. Preheat your oven to 500°F, place a pizza stone or tray inside, and bake the pizza for 10–12 minutes, flipping once for even browning. For extra crispiness, brush the crust with olive oil before baking.
3. What’s the best way to handle the thick, chewy crust?
The key is patience and technique. Roll the dough out thinly but evenly, then let it rest for 10–15 minutes before stretching it—this relaxes the gluten. For extra chewiness, bake the pizza at a slightly lower temperature (425°F) and let it cook longer (14–16 minutes). Avoid pressing down too hard, or it’ll collapse.
4. How do I prevent the cheese from burning before the toppings cook through?
New York–style pizza relies on a thin layer of cheese (about ¼ inch total) to avoid burning. Spread it evenly, then add toppings right before baking. For a crispy crust, slide the pizza onto the hot stone or tray just before the cheese starts to brown—this ensures the toppings cook through without overcooking the cheese.
5. Can I use pre-made dough for this recipe, or should I make it from scratch?
Pre-made dough works fine, but homemade dough gives you more control over thickness and texture. If using a store-bought dough, choose a thick-cut variety (like a New York–style frozen dough) and follow the package instructions for rising. For a lighter crust, reduce the yeast slightly or skip it entirely and rely on a longer proofing time.
