New York pizza slice

New York Style Pizza Recipe: A Detailed Guide for Great Results

PizzaBlab » Recipes » New York Style Pizza Recipe: A Detailed Guide for Great Results

The New York pizza is often considered the best pizza that can be made in a home oven. It has everything you could want in a pizza: a thin crust that is crispy on the outside, soft on the inside, and relatively chewy, bringing joy to every bite. The tomato sauce and cheese are perfectly combined, making it truly irresistible.
If you’re thinking of making pizza in a home oven, look no further. This recipe has got you covered – guaranteed. So, what are you waiting for? Go ahead and make some New York pizza!

If you are not familiar with New York style pizza yet, now is the time to explore it. In my opinion, this is the ultimate pizza to make in a home oven. Why? Because it requires minimal equipment and can be baked at the temperatures typical of a home oven (unlike Neapolitan pizza, which requires high temperatures), and most importantly – it is simply delicious. Once you give it a try, you probably won’t feel the need to order pizza delivery again.

Even if you have never made pizza dough before, following this recipe will quickly give you excellent results. And if you have made pizza dough before, you will hopefully discover how to make it even better 🙂

Please note that the preparation instructions in the recipe below have been designed to be as general and concise as possible. Making pizza is a process, and the final result depends more on the correct preparation than on the specific recipe itself. However, the provided recipe will help you achieve excellent results, even on your first attempt.

To simplify things, this recipe assumes a default fermentation time of 4 hours. However, with the dough calculator provided below, you have the flexibility to choose any fermentation time and method (cold or room temperature).

All measurements in this recipe are given in weight (grams) only. Therefore, it is essential to have a kitchen scale. Baking should not be done “by eye” or using volumetric measurements.

New York Pizza Dough Preparation

Equipment Needed

  • A bowl for mixing the dough.
  • A kitchen scale for measuring the ingredients.
  • A container for fermenting the dough – a plastic or glass container, a fermentation box, or a plastic (sandwich) bag.

Dough Ingredients and Quantities (Pizza Dough Calculator)

Below is PizzaBlab’s pizza dough calculator, featuring preset recipe amounts for a standard 30cm/12″ pizza and a 4-hour room temperature fermentation at 20°C/68°F.

It is advisable (and even necessary) to adjust the fermentation time and temperature according to your needs in order to use the appropriate amount of yeast in your dough. This is crucial for achieving an ideal fermentation. You can choose any fermentation duration, ranging from 2 hours to a long fermentation period.

Additionally, you can modify the recipe to suit your preferences, such as hydration (you can go as low as 58% and as high as 65%, but it is not recommended to exceed this range), the amount of salt/sugar/oil, the quantity/size of pizzas, the use of preferment, etc.

The calculator is based on baker’s percentages. If you are not familiar with this term, I highly recommend reading about it in the Encyclopizza. It is a simple concept to understand and will greatly improve your baking.

cm
cm
cm
For poolish: 100%. For biga: 45%.
X
X
IngredientGramsTspTbsp
Flour (100%)000
Water000
Salt000
Yeast000
Total Dough Weight000
Single Ball000
Total Flour and Water (including preferment)th>GramsTspTbsp
Flour000
Water000
PrefermentGramsTspTbsp
Flour in Preferment000
Water in Preferment000
Final DoughGramsTspTbsp
Flour (remaining)000
Water (remaining)000
Salt000
Yeast000
Total Dough Weight000
Single Ball000

In terms of flour, any bread or pizza flour can be used, or even “regular” all-purpose flour. For the best results, it is recommended to use flour with a high protein content, ideally 11% or higher. It is better to avoid using Italian flours for this recipe.
For more information on choosing flour, please refer to the following post: The Ultimate Guide to Pizza Flour – How to Choose the Ideal Flour for Pizza.

The oil in the recipe is added to achieve a softer crumb. While it can be omitted, it is not recommended to do so.
Any type of oil can be used.

The sugar in the recipe is included to promote browning. While it can be left out, it is not recommended to do so.

Mixing and Making the Dough

  1. Prepare all the ingredients according to the quantities listed in the calculator.
  2. Start by adding the water to the bowl, followed by the salt and sugar. Mix them together. It is best to add the oil only after all the water has been fully absorbed by the flour, but you can also add it right from the beginning.
  3. Add the flour to the bowl and sprinkle the yeast over it. Alternatively, you can add the yeast directly to the water and mix well. This will help distribute it more evenly in the dough, especially if you are kneading by hand.
    However, if you’re using dry yeast and very cold water (below 20C/70F), it’s necessary to suspend the yeast in warm water (about 40C/105F, warm to the touch) for about 10 minutes before adding it to the cold water. Adding dry yeast directly to cold water will damage the yeast cells and their ability to ferment the dough properly.
  4. Begin kneading the dough. If you plan to ferment it for a short period of time (up to two hours), aim for significant gluten development at the end of the kneading (pass the windowpane test). The longer the fermentation time, the less kneading you will need. If the dough is going to be fermented for more than 4 hours at room temperature or more than 24 hours in cold fermentation, knead the dough only until it becomes uniform and relatively smooth and has a “creamy” texture (see picture below).
  5. As with any yeast dough, it is important to aim for a final dough temperature between 23-27°C/75-80°F. This is crucial regardless of the kneading method used. You can use PizzaBlab’s final dough temperature calculator to determine the necessary water temperature based on other conditions and the kneading method.
    • If kneading by hand, mix all the dough ingredients in a bowl until the flour has absorbed most of the water. Transfer the dough to a work surface and start kneading. Knead for approximately 5 minutes.
    • If using a stand mixer, mix all the dough ingredients and run the mixer on low speed (1) for 1-2 minutes or until all the water has been absorbed by the flour (whichever comes first). Then, increase the speed to speed 2 (do not go higher!) and continue kneading for around 10 minutes. Pay attention to the temperature and condition of the dough. Once the dough becomes relatively smooth and uniform, it is ready.
    • If using a spiral mixer, follow the same process as kneading in a stand mixer. The total kneading time will be around 5-10 minutes at low speed, depending on the mixer and the amount of dough.
Pizza dough at the end of kneading
This is what the dough should look like at the end of kneading

Shaping and Fermenting the Dough

Shaping the dough into dough balls
  1. Now, let’s shape the dough into balls, a process known as “balling”. If you are making multiple balls, divide the dough into the desired number of balls. It is recommended to weigh the dough rather than relying on visual estimation. During the weighing process, if you notice that a ball is either too heavy or too light, feel free to adjust its weight by either removing or adding pieces of dough until it reaches the desired weight. After balling, the dough will have a uniform and smooth shape.
  2. Flatten each divided dough ball on the work surface using the palm of your hand or your fingertips and fold it from the outside to the inside all the way around until it forms a spherical shape.
  3. Turn the dough so that the side you just folded is facing down and the smooth side is facing up. Place the palm of your hand on the dough and roll it in circular motions on the work surface until you achieve a relatively round ball with a uniform surface all around. It doesn’t have to be a perfect ball, as long as it is generally round. There’s no need for the bottom of the dough ball to be tightly “sealed”.
  4. Transfer the ball(s) to the fermentation container and cover it with a lid or cling wrap to prevent the dough from developing a dry skin.
    • If you are fermenting several dough balls in a fermentation box, arrange the balls in the box with a distance of about 5cm/2″ between each ball.
    • If you are fermenting individual balls in a plastic or glass container, coat the inside of the container with oil (any oil will work) and place the ball in it.
    • If you are fermenting in a plastic bag, oil the ball well (any oil will work), put it in the bag, fold the end of the bag to create a “ponytail,” and tuck the ponytail underneath the ball.
  5. If you are fermenting at room temperature, allow the dough to ferment in the container until it is ready for baking.
  6. If you are fermenting in the fridge, transfer the dough to the fridge immediately after shaping into balls. Ideally, no more than 20 minutes should pass from the end of kneading to the dough being placed in the refrigerator.
Pizza dough fermented in various types of containers
Dough balls in their containers (and plastic bag)

Preparing and Baking the Pizza

Equipment Needed

  • Baking surface: pizza stone, baking steel, or an inverted oven tray (the standard black tray that comes with the oven, placed upside down for easier pizza placement and removal).
  • A pizza peel or large tray for transferring the pizza to and from the oven.
  • A bowl or deep container for placing and flouring the dough.
  • A cooling rack for cooling the baked pizza.
  • Parchment paper (optional – it can help with easier transfer of the pizza to the oven).

Ingredients and Quantities

The amounts listed below are for a standard-sized pizza, which is approximately 30cm/12″ in diameter. If you want to adjust the quantity of cheese and sauce based on your preferences and different pizza sizes, you can use PizzaBlab’s cheese and sauce calculator.

  • 150 Grams of grated semi-hard cheese, such as low-moisture mozzarella (not fresh), gouda, cheddar, provolone – whatever you prefer.
  • 100 Grams (3.5 ounces) of canned crushed tomatoes.
  • Dried oregano.
  • Parmesan or pecorino cheese (optional, but highly recommended).
  • Flour for dusting the dough and the work surface while shaping the dough.
  • Toppings of your choice.

Preparations Before Baking

תמונה של בצק שהכפיל את הנפח
This is what dough that is ready to be baked should look like at the end of fermentation (doubled in volume)
  1. The dough is ready for baking when it has doubled in volume and you can see many small to medium air bubbles at the bottom of the container (see video below).
  2. If you have fermented the dough in the fridge, remove the dough balls from the fridge approximately 30 minutes to 3 hours before baking (depending on the size of the ball and room temperature). The dough should rest AT room temperature (not reach room temperature) in order to be easily formed into a pizza base. If it is too cold, it will be resistant and be difficult to work with. You can start working with the dough when it reaches an internal temperature of at least 10C/50F (see video below).
  3. Preheat the oven for at least 30 minutes before placing the pizza in. Position the baking surface (stone, steel, or an inverted oven pan) in the center of the oven on the middle rack. Set the oven to its highest temperature using the standard baking setting (upper and lower heating elements, without convection/fan). If your oven has a ‘quick pre-heating’ function, it is possible (and recommended) to use it as it will significantly reduce the pre-heating time.
  4. Prepare the cooling surface on which you will place the pizza after baking. Any surface that allows steam to escape from the bottom of the pizza will suffice.
  5. It is recommended to use an infrared thermometer to ensure that the baking surface has reached the desired temperature (at least the temperature set for the oven). In most cases, this should take approximately half an hour for the surface and oven to heat up properly.
Checking the temperature of a baking surface using an infrared thermometer
Using an infrared thermometer to check the temperature of the baking surface

Making the Sauce

Simply mix the crushed tomatoes with oregano and salt, adjusting the seasoning to your taste. For additional flavor, you can also add a small amount of olive oil, one garlic clove (or garlic powder), and a touch of sugar if you find the sauce lacking sweetness. That’s it, the sauce is now ready. There’s no need to cook it.

Opening & Stretching the Dough Ball and Dressing the Pizza

  1. Prepare a wide bowl or plate and fill it with a good amount of bench flour. It is recommended to use semolina, but regular white flour works well too. Place the dough into the bowl and coat it with flour on all sides.
  2. Next, prepare the tool that will be used to transfer the pizza into the oven. If you have a pizza peel, use it. Otherwise, use a large tray with parchment paper on it. If you are using parchment paper, place it on the peel or tray that will be used to transfer the pizza.
  3. If you are using a pizza peel, lightly flour it so that there is a thin layer of flour all over it (be careful not to use too much flour, as it may stick to the bottom of the pizza and burn during baking). If you are using parchment paper, there is no need to flour the peel or the paper.
  4. Remove the dough ball from its container. If the container was properly oiled before placing the dough in it, simply turn the container over the flour bowl and let gravity do its work – the dough should slide out of the container on its own. You can help it by releasing it from the sides of the container with your fingers. If you fermented the dough in a plastic bag, just pull the dough ball out or cut open the bag to remove the dough.
  5. With the dough ball in the flour bowl, press it down firmly with your hand to flatten it. Then, flip it over and flatten the other side as well. Don’t worry about being gentle – you can use some force.
  6. Place the flattened dough on the work surface. Create a defined outer crust, and then use your fingertips to press the center of the dough from the inside out. Flip the dough over and do the same on the other side.
  7. Once the pizza base has expanded enough, finish stretching it using your preferred method (I recommend using your knuckles, as shown in the video above).
  8. Transfer the stretched pizza base onto the tool that will be used to transfer it into the oven.
  9. Now, it’s time to dress the pizza. Start by spreading the sauce, then add the hard cheese (pecorino or parmesan) followed by mozzarella and the rest of the toppings.
  10. Once the pizza is ready, it is crucial to transfer it to the oven as quickly as possible to prevent it from sticking to the peel.
A 16-inch pizza, fully dressed and ready to be transferred to the oven
A 16″/40cm pizza, fully dressed and ready to be transferred to the oven
Dressed pizza on parchment paper
Dressed pizza on parchment paper

Transferring the Pizza to the Oven

  1. Slide the pizza onto the baking surface in the oven using small, sharp, and quick movements. It’s important to note that this may require some practice, so don’t get discouraged if it doesn’t work perfectly on your first (or second) try.
  2. If you are using parchment paper, you can simply slide the pizza, along with the parchment paper, into the oven.

Baking the Pizza

  1. To bake the pizza, use the oven’s maximum temperature on the standard baking setting, with both the upper and lower heating elements, without convection/fan. If you used the rapid pre-heating function, make sure to switch to the standard baking setting after placing the pizza in the oven.
  2. The total baking time will be approximately 7 minutes.
  3. It is recommended to turn the pizza after about 3 minutes to ensure even baking.
  4. During the last 2 minutes, you can switch the oven to broiler mode to give the top of the pizza a final browning. 
  5. Please keep in mind that different ovens may require adjustments, such as placing the pizza on a higher/lower rack or using the broiler mode for more/less time.
  6. If you used parchment paper, remove it after approximately two minutes by carefully lifting the pizza and pulling out the paper. Although you can leave the parchment paper throughout the entire baking process, it is not advisable since it hinders the bottom of the pizza from receiving maximum (radiative) heat.
  7. Once the pizza is baked to your desired level, remove it from the oven and place it on a prepared cooling surface. If you do not have a pizza peel to take the pizza out of the oven, carefully use your hands or an oven mitt to transfer it onto the tray that you used to put the pizza in the oven.
  8. Allow the pizza to cool for approximately 3 minutes. A pizza that is piping hot not only has the potential to burn your tongue but is also less enjoyable in terms of taste.
  9. Transfer the pizza to a serving dish, cut it into slices, and enjoy!

Recipe Short Version

Making the Dough:

  1. Prepare all the ingredients according to the quantities listed in the calculator.
  2. Add the water, salt, sugar, and oil to the bowl and mix them together.
  3. Add the flour and yeast to the mixture and knead until you achieve a relatively smooth dough with a “creamy” texture. The kneading process should take no more than 5 minutes if done by hand and between 5-10 minutes if using a mixer.
  4. Divide the dough into balls and place them in an oiled container. Close the container with a lid or cling wrap to prevent the dough from drying out. Allow the dough to ferment until it is ready to be baked, following the fermentation time specified in the calculator.
  5. If you ferment the dough in the fridge, it’s important to transfer it to the fridge immediately after kneading and shaping into balls.
  6. The dough is ready to be baked when it has doubled in volume and you can see many small to medium-sized air bubbles at the bottom of the container.

Making the Pizza:

  1. If you have fermented the dough in the fridge, remove it from the fridge and allow it to reach an internal temperature of approximately 15C/60F. This should take about an hour or two, depending on the room temperature.
  2. Preheat the oven to its maximum heat setting, using both the top and bottom heat (standard baking setting), and with a baking surface such as a pizza stone, baking steel, or inverted pan. Preheat for at least 30 minutes.
  3. To prepare the sauce, mix canned crushed tomatoes with half a teaspoon of salt, half a teaspoon of oregano, and a small amount of olive oil. Combine all the ingredients until well mixed. If the tomatoes are not sweet enough, you can add some sugar to the sauce.
  4. Take a wide bowl and fill it with bench flour, which can be regular white flour or semolina. Remove the dough from its container and place it in the flour, ensuring it is evenly coated. Use your hand to flatten the dough.
  5. Transfer the dough to a work surface and begin shaping it into a pizza base by pressing from the center outwards with your fingertips. Leave a small outer crust, approximately one centimeter wide.
  6. Once the dough is large enough, pick it up and stretch it using your fists until you reach the desired size for your pizza.
  7. Transfer the pizza base onto a floured pizza peel or a large enough tray lined with parchment paper. Alternatively, you can place parchment paper on top of the pizza peel to make it easier to slide the pizza into the oven.
  8. Spread the sauce onto the pizza base, making sure it reaches the edges. Add the cheese, extending it to the edges as well, and then add the rest of the toppings.

Baking the Pizza:

  1. Transfer the pizza to the oven and bake it for about 7 minutes, or until the cheese has melted into the sauce and the crust has browned to your desired level. If you want to speed up the browning process, you can switch to broiler mode for the last two minutes of baking. Remember that baking times may vary depending on your oven.
  2. If you used parchment paper, carefully remove it after approximately 2 minutes of baking.
  3. Once the pizza is ready, take it out of the oven and place it on a cooling rack or a raised surface that allows steam to escape from the bottom. Let the pizza cool for 2-3 minutes.
  4. Transfer the pizza to a serving dish, cut it into slices, and enjoy!
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