new york pizza recipe
The Best new york pizza recipe
I love this recipe because it’s simple enough to pull off without stress but still feels special enough for a celebration. No fancy techniques, just good ingredients and a little patience. The crust stays soft inside but crisp on the edges, and the sauce clings just right—no soggy spots. Plus, it’s a great way to use up whatever veggies or proteins you have on hand, whether it’s a handful of spinach, a few slices of pepperoni, or even just cheese if you’re in a hurry. It’s not just food; it’s a way to make something feel cozy and satisfying without all the fuss. And honestly? It’s a little healthier than most takeout options, too—less processed, more whole ingredients, and way more flavor. My kids don’t even notice the difference.
Classic New York-Style Pizza
A crispy, cheesy slice of New York-style pizza with a thin, slightly charred crust and gooey cheese. Perfect for grabbing on the go or sharing with friends.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 packet active dry yeast
- 1 cup warm water
- 1 tbsp olive oil
- 1 cup marinara sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- 1 cup shredded mozzarella cheese
- 1/2 cup sliced pepperoni
- 1/4 cup diced bell peppers
- 1/4 cup sliced black olives
👨🍳Directions
-
1
Activate the yeast by mixing it with warm water and a pinch of sugar. Let sit for 5 minutes until foamy. -
2
In a large bowl, combine flour, salt, and yeast mixture. Stir in olive oil. Knead for 8–10 minutes until smooth and elastic. Cover and let rise for 1 hour. -
3
Preheat oven to 475°F. Roll out the dough on a floured surface into a thin, rectangular shape. -
4
Spread marinara sauce evenly over the dough. Sprinkle with oregano, basil, and red pepper flakes if using. -
5
Top with cheese, pepperoni, bell peppers, and olives. Fold the edges inward to seal. -
6
Bake for 12–15 minutes until the crust is crisp and edges are golden. Let cool for 5 minutes before slicing.
🔧Equipment
- Mixing bowl
- Rolling pin
- Pizza pan or baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic New York-Style Pizza Works
❓ Frequently Asked Questions About New York-Style Pizza
How do I adjust the dough for a thicker crust?
Yes, you can make the dough thicker by increasing the flour to about 1½ cups instead of 1 cup. Add the extra flour gradually while kneading, and let the dough rest for 30 minutes before shaping. A thicker crust will take slightly longer to cook, so aim for 12–15 minutes in the oven.
Can I use a different type of tomato sauce for this recipe?
While traditional tomato sauce works best, you can swap in a homemade marinara or even a store-bought one if it’s high-quality. Just ensure it’s rich enough to coat the pizza evenly—avoid watery or overly thin sauces.
What if I don’t have a pizza stone or steel?
No stone or steel? No problem. Preheat your oven to 500°F (260°C) and place a baking sheet directly on the middle rack. The metal will still conduct heat and give you a crispy crust, though it may take a few extra minutes to reach full crispiness.
How should I handle the cheese if I’m avoiding dairy?
For a dairy-free option, use a high-quality vegan mozzarella shreds or blend cashews with nutritional yeast for a homemade alternative. Vegan cheese melts differently, so press it gently into the crust while baking to ensure even coverage.
Why does my pizza come out soggy?
Soggy pizza usually happens when the dough absorbs too much moisture from the sauce or cheese. To fix it, reduce the sauce by simmering it for 5–10 minutes before spreading it on the dough. Also, let the cheese melt fully before sliding it onto the pizza stone—this helps prevent excess moisture.
