How I Cracked the Code to Homemade New York-Style Pizza (No Brick Oven Needed!)
Let me take you back to 2018. I’m in Brooklyn, clutching a greasy paper plate, folding a slice of pepperoni pizza in half. The crust crackles. Cheese strings stretch. Tomato sauce drips down my wrist. Fast-forward to today—I’m in Ohio, recreating that magic in my standard oven. After 22 attempts (and one smoke alarm incident), I nailed it. Here’s how you can make iconic New York pizza at home.
Why New York Pizza?
This isn’t just pizza. It’s a lifestyle:
Thin, foldable crust (bye, fork and knife!)
Sweet tomato sauce that balances salty cheese
Big slices for sharing (or not)
I love it because:
It’s faster than driving to a pizzeria
Costs less than $4 per pizza
Makes you feel like a NYC street-food pro
The “Cheat Sheet” Ingredients List
Authentic NY pizza uses specific ingredients. Here’s how to hack them anywhere:
Flour: Bread flour (higher gluten) beats all-purpose. King Arthur works.
Tomatoes: Crushed San Marzano (look for “D.O.P.”) or Bianco DiNapoli.
Cheese: Whole-milk, low-moisture mozzarella (Polly-O or Galbani).
Oil: Olive oil for dough, vegetable oil for pan.
Sugar: Just 1 tsp in sauce—secret NY sweetness!
Total cost per pizza: 3.75vs.3.75vs.25+ delivery.
My 24-Hour Dough Recipe (Patience Pays Off)
Ingredients
500g bread flour (3½ cups)
300ml warm water (1¼ cups)
2 tsp salt
1 tsp sugar
¼ tsp instant yeast
2 tbsp olive oil
Steps
Mix: Combine water, yeast, sugar. Wait 5 minutes until bubbly.
Knead: Add flour, salt, oil. Mix 7 minutes until smooth.
Rise: Refrigerate 24–72 hours. This develops flavor like a sourdough shortcut.
Pro tip: Freeze dough balls for 3 months. Thaw overnight in fridge.
Shaping the Dough (Channel Your Inner Pizza Guy)
Portion: Divide dough into 280g balls (makes two 16-inch pizzas).
Rest: Let balls sit at room temp 2 hours before stretching.
Stretch: Press from center outward. Lift and rotate. Holes? Patch with extra dough.
The 3-Minute Sauce
Blend 1 can crushed tomatoes.
Add 1 tsp sugar, ½ tsp salt, ½ tsp oregano.
No cooking. Authentic NY sauce stays raw.
Assembly Line
Preheat oven: 550°F with pizza steel/stone on middle rack (1 hour preheat).
Cold cheese: Let mozzarella sit out 30 minutes—melts better.
Thick sauce: Chunky sauce weighs down crust. Blend smooth.
Over-flouring: Dust peel with semolina—not flour—for easy sliding.
Wrong cheese: Fresh mozzarella = soggy. Use low-moisture!
Rushing rise: 24-hour dough = crispier crust.
Slicing hot: Wait 5 minutes. Melty cheese needs to set.
Apartment Kitchen Hacks
No pizza steel? Use two stacked baking sheets.
Broiler trick: Finish pizza under broiler for 1 minute for bubbly cheese.
Gas stovetop: Char crust edges directly on flames (2 seconds per spot!).
NY vs. Other Pizzas
Vs. Neapolitan: Thinner, crispier crust vs. soft, charred edges.
Vs. Chicago Deep Dish: Foldable slices vs. casserole-like pie.
Vs. Frozen Pizza: Fresh ingredients vs. cardboard sadness.
What to Serve With Your Big Apple Slice
Weeknight dinner: Caesar salad kit + garlic knots.
Game day: Buffalo wings + celery sticks.
Girls’ night: Prosecco + chocolate chip cookies.
Why This Beats Takeout
Speed: Active time is 30 minutes (plus dough resting).
Cost: Feeds four for the price of one delivery pizza.
Control: Hide veggies in sauce. Reduce salt. Boost cheese.
My Freezer-Friendly Tip
Pre-bake crusts for 4 minutes. Freeze with sauce and cheese. Bake frozen—add 3 minutes to cook time.
You’ve Got This!
My first attempt stuck to the peel. My third resembled a cheese puddle. My seventh made my Brooklyn-born neighbor cry (happy tears!). Persistence pays. Remember: Even “ugly” NY pizza tastes divine.
Ready for more? Try my 15-minute garlic knots (link: [insert your blog’s recipe URL]) or explore Serious Eats’ dough guide (link: [insert Serious Eats URL]). Tag me on Instagram with your pizza—I’ll feature the best ones!
P.S. Leftover dough makes amazing stromboli. Roll it out, add ham and cheese, bake 20 minutes. Dip in marinara. You’re welcome. 🍕🗽
NY Pizza FAQ (From My DMs!)
Can I use all-purpose flour? Yes, but crust won’t be as chewy.
No pizza peel? Use parchment paper to slide pizza onto steel.
Gluten-free option? Use Caputo Fiore Glut flour.
Now crank that oven. Your NYC moment awaits—no subway ride required!
New York-Style Pizza is known for its large, thin crust and crispy-yet-chewy texture. With a generous layer of tangy tomato sauce, gooey mozzarella cheese, and a hint of oregano, it’s the quintessential slice for pizza lovers.
Ingredients
For the Dough:
4 cups bread flour 🍞
1 1/2 tsp salt 🧂
1 tsp sugar
1 tsp active dry yeast
1 1/4 cups warm water (110°F/45°C) 💧
2 tbsp olive oil 🫒
For the Sauce:
1 can (28 oz) crushed tomatoes 🍅
2 tbsp olive oil 🫒
2 cloves garlic, minced 🧄
1 tsp dried oregano 🌿
1 tsp dried basil 🌿
1/2 tsp sugar
Salt and pepper to taste
For the Toppings:
2 cups shredded mozzarella cheese 🧀
1/4 cup grated Parmesan cheese 🧀
Olive oil, for drizzling 🫒
Dried oregano (optional) 🌿
Instructions
Prepare the Dough
1
In a large bowl, combine the flour, salt, sugar, and yeast. Gradually add warm water and olive oil, mixing until a dough forms.
2
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
3
Place the dough in a lightly oiled bowl, cover, and refrigerate for 8-24 hours to allow it to ferment and develop flavor.
Prepare the Sauce
4
In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
5
Stir in crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer for 15-20 minutes until thickened. Let cool.
Preheat the Oven
6
Preheat your oven to the highest setting (475-500°F or 250°C). Place a pizza stone or inverted baking sheet in the oven to heat.
Shape the Dough
7
Divide the dough into two portions for two pizzas. Roll out each portion into a large, thin circle (12-14 inches in diameter) on a floured surface.
Assemble the Pizza
8
Spread a thin, even layer of tomato sauce over the dough, leaving a 1-inch border for the crust.
9
Evenly sprinkle shredded mozzarella and Parmesan over the sauce.
Bake the Pizza
10
Carefully transfer the pizza to the hot stone or baking sheet. Bake for 10-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
Garnish and Serve
11
Remove the pizza from the oven, drizzle lightly with olive oil, and sprinkle with dried oregano if desired. Slice into large wedges and serve hot.
Note
For an authentic flavor, use bread flour for the dough to achieve the perfect chewy texture. A pizza stone is highly recommended to mimic the high heat of traditional pizza ovens. Leftover slices can be reheated in the oven or on a stovetop skillet for a crispy crust.
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Samantha Doe
Food and Lifestyle Blogger
Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.
