By Becky Hardin
Published Feb 17, 2023
New York Style Pizza features a thin and crispy homemade crust topped with robust pizza sauce, that’s also made from scratch, and plenty of gooey mozzarella cheese! Next time you’re craving pizza, skip the local chain delivery place and treat yourself to the best NY pizza outside of the big apple.
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What’s in this New York Pizza recipe?
There’s no denying that a slice of New York style pizza is downright delicious. Thin, crispy crust is topped with a layer of pizza sauce and gooey mozzarella cheese. You’ll find no frills here, only the classic pizza flavors that you know and love!
- Water: Warm water adds moisture to the dough and provides an ideal environment for the yeast to bloom, allowing the dough to rise.
- Sugar: Granulated sugar feeds the yeast so that it becomes active and creates the best rise. It also adds a bit of sweetness to the sauce to cut the acidity.
- Yeast: Active dry yeast allows the dough to rise. You can also use instant yeast.
- Flour: All-purpose flour creates the base of the pizza dough . For chewier dough, use bread flour instead.
- Salt: Kosher salt enhances the flavor of the dough and the sauce. If using a finer-grain salt, like sea salt, reduce the amount by half.
- Oil: Olive oil provides moisture and flavor to the dough and adds flavor to the sauce.
- Tomatoes: Whole peeled tomatoes are the best choice for this sauce. They have a rich flavor and allow you to change the consistency of the sauce to suit your tastes.
- Onion: Onion adds a rich depth of flavor to the sauce.
- Seasonings: Oregano and basil are classic Italian seasonings.
- Garlic : Adds delicious garlicky flavor to the sauce.
- Cheese : Mozzarella cheese is the classic choice for any pizza. I recommend shredding it yourself for the best melt.
Pro Tip: Weigh the dough ingredients using a kitchen scale or measure using the spoon-and-level method to avoid a dense dough.
NY Pizza Toppings
There are so many ways to change up this New York pizza recipe. Try some of these classic flavor variations and toppings, straight from some of the most famous shops in New York:
- Supreme: top with pepperoni, sausage, mushroom, and onion.
- Meat Lover: top with pepperoni, sausage, and meatball.
- Veggie: top with bell pepper, onion, mushroom, and olive.
- Margherita: add freshly sliced mozzarella and fresh basil.
- White: skip the sauce, and add freshly sliced mozzarella cheese (and other cheeses, if desired).
New York pizza is a regional style of pizza where the crust is exceptionally thin and large due to how it is tossed. The crust is thick only along the edge, and it is pliable enough to be folded in half to eat.
New York style pizza is unique in its size and foldability. Chicago thin crust pizza, on the other hand, is much smaller and has a thin, crisp, cracker-like crust. The dough for Chicago thin crust pizza is rolled rather than tossed, and it is cooked for much longer, making it impossible to fold.
The key to a good New York style pizza is a thick outer edge and a thin center. I’m no expert pizza maker, so I don’t dare toss my crust, but you can achieve the thicker outer edge by turning the pizza 90° each time you roll it and rolling from the center outward. This will help to evenly thin out the middle and concentrate thicker areas of dough around the outside. The key to getting the crust perfectly cooked is to preheat your pan in a hot oven!
The classic way to eat this pizza is to grab a slice with two hands and fold it in half at the center of the crust, creating a long, thin, hot dog bun-shaped slice. See the image above the recipe card for a visual!
How to Store and Reheat New York Style Pizza
Store leftover pizza slices in an airtight container, resealable bag, or wrapped tightly in aluminum foil. Keep it in the refrigerator for up to 5 days. Reheat slices in a 350°F oven for 5-7 minutes or in a covered dry skillet with 1 teaspoon of water until warmed through.
How to Freeze Thin Crust Pizza
Freeze New York style pizza slices in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or resealable bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
What to Serve with NYC Pizza
You can’t have a real pizza night at home without these quintessential side dishes ! I love it paired with garlic knots or a classic caesar salad . It’s also delicious with mozzarella sticks , pesto pasta salad , or Buffalo wings !
For the adults, pizza is absolutely delicious paired with a glass of wine , sangria , or a beer margarita !
Ingredients1x2x3x
For the Dough
- ▢ ⅔ cup water 151 grams, warm (105-110°F)
- ▢ 1 teaspoon granulated sugar 4 grams
- ▢ ½ teaspoon instant yeast 2 grams
- ▢ 2 cups all-purpose flour 240 grams
- ▢ ½ teaspoon kosher salt 2 grams
- ▢ 1 teaspoon olive oil 4 grams
For the Pizza Sauce
- ▢ 28 ounces whole peeled tomatoes 794 grams (1 can)
- ▢ 1 tablespoon olive oil 13 grams
- ▢ ¼ cup finely chopped onion 36 grams
- ▢ ½ teaspoon dried oregano
- ▢ ½ teaspoon dried basil
- ▢ ⅛ teaspoon kosher salt
- ▢ 3 cloves garlic 14 grams, minced
- ▢ 1½ teaspoons granulated sugar 6 grams
Toppings
- ▢ 3 cups freshly shredded mozzarella cheese 339 grams
Instructions
For the Dough
- Combine the water, sugar, and yeast in a bowl. Let it sit for a few minutes. ⅔ cup water, 1 teaspoon granulated sugar, ½ teaspoon instant yeast
- Whisk together the flour and salt in the bowl of a stand mixer. 2 cups all-purpose flour, ½ teaspoon kosher salt
- Replace the whisk with the dough hook. Add in the water mixture and mix on low for a few minutes until the dough becomes smooth and elastic.
- Remove the dough and form into a ball. Coat the dough in olive oil and place back in the bowl. Cover with plastic wrap and allow it to rest in the refrigerator overnight. 1 teaspoon olive oil
For the Pizza Sauce
- Crush the tomatoes in a bowl, using your hands to break them up. 28 ounces whole peeled tomatoes
- Heat the oil in a saucepan set over medium heat. Add in the onion, herbs, and salt, cooking for a couple of minutes until soft. 1 tablespoon olive oil, ¼ cup finely chopped onion, ½ teaspoon dried oregano, ½ teaspoon dried basil, ⅛ teaspoon kosher salt
- Add in the garlic and cook for a minute until fragrant, then add in the tomato mixture and sugar. 3 cloves garlic, 1½ teaspoons granulated sugar
- Bring the mixture to a boil, then reduce the heat to low, and simmer for 30-45 minutes until the sauce has reduced.
For Assembly
- In the morning, allow the dough to come to room temperature while you preheat the oven to 400°F.
- Place a pizza stone or pizza pan in the oven.
- Place the ball of dough in the center of a large square of parchment paper. Roll out the dough into a 14 to 15-inch crust.
- Top with pizza sauce and cheese. 3 cups freshly shredded mozzarella cheese
- Carefully slide the pizza onto the pizza stone or pan. Bake for 10-12 minutes.
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- Pizza Pan
- Rolling Pin
Becky’s Tips
- Make sure to use warm, not hot, water. Water that is too hot could kill the yeast.
- Weigh the dough ingredients using a kitchen scale or measure using the spoon-and-level method to avoid a dense dough.
- Let the dough slow ferment in the refrigerator for at least 24 hours or up to 72 hours for the best flavor. This slow rise leads to better tasting dough!
- You can roll out your dough using a rolling pin or the palms of your hands. If you’re feeling adventurous, try tossing it like the pros!
- Let your oven preheat for at least 1 hour to ensure it is at the correct temperature. Leave the pizza stone or pan in the oven while it preheats.
- Take care not to add too much sauce to your pizza or it will become soggy and the crust may end up undercooked.
Nutrition information is automatically calculated, so should only be used as an approximation.
MorePizza RecipesWe Love
- Chicago Deep Dish Pizza
- White Pizza
- Deep Dish Skillet Pizza
- Cauliflower Pizza Crust
- Soft Pretzel Crust Pizza with Cheese Sauce
- Air Fryer Pizza
- Pizza Cupcakes
- Pizza Casserole
New York Style Pizza Recipe
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- Pizza Pan
- Rolling Pin
Ingredients
For the Dough
- ⅔ cup water 151 grams, warm (105-110°F)
- 1 teaspoon granulated sugar 4 grams
- ½ teaspoon instant yeast 2 grams
- 2 cups all-purpose flour 240 grams
- ½ teaspoon kosher salt 2 grams
- 1 teaspoon olive oil 4 grams
For the Pizza Sauce
- 28 ounces whole peeled tomatoes 794 grams (1 can)
- 1 tablespoon olive oil 13 grams
- ¼ cup finely chopped onion 36 grams
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ⅛ teaspoon kosher salt
- 3 cloves garlic 14 grams, minced
- 1½ teaspoons granulated sugar 6 grams
Toppings
- 3 cups freshly shredded mozzarella cheese 339 grams
Instructions
For the Dough
- Combine the water, sugar, and yeast in a bowl. Let it sit for a few minutes. ⅔ cup water, 1 teaspoon granulated sugar, ½ teaspoon instant yeast
- Whisk together the flour and salt in the bowl of a stand mixer. 2 cups all-purpose flour, ½ teaspoon kosher salt
- Replace the whisk with the dough hook. Add in the water mixture and mix on low for a few minutes until the dough becomes smooth and elastic.
- Remove the dough and form into a ball. Coat the dough in olive oil and place back in the bowl. Cover with plastic wrap and allow it to rest in the refrigerator overnight. 1 teaspoon olive oil
For the Pizza Sauce
- Crush the tomatoes in a bowl, using your hands to break them up. 28 ounces whole peeled tomatoes
- Heat the oil in a saucepan set over medium heat. Add in the onion, herbs, and salt, cooking for a couple of minutes until soft. 1 tablespoon olive oil, ¼ cup finely chopped onion, ½ teaspoon dried oregano, ½ teaspoon dried basil, ⅛ teaspoon kosher salt
- Add in the garlic and cook for a minute until fragrant, then add in the tomato mixture and sugar. 3 cloves garlic, 1½ teaspoons granulated sugar
- Bring the mixture to a boil, then reduce the heat to low, and simmer for 30-45 minutes until the sauce has reduced.
For Assembly
- In the morning, allow the dough to come to room temperature while you preheat the oven to 400°F.
- Place a pizza stone or pizza pan in the oven.
- Place the ball of dough in the center of a large square of parchment paper. Roll out the dough into a 14 to 15-inch crust.
- Top with pizza sauce and cheese. 3 cups freshly shredded mozzarella cheese
- Carefully slide the pizza onto the pizza stone or pan. Bake for 10-12 minutes.
Notes
- Make sure to use warm, not hot, water. Water that is too hot could kill the yeast.
- Weigh the dough ingredients using a kitchen scale or measure using the spoon-and-level method to avoid a dense dough.
- Let the dough slow ferment in the refrigerator for at least 24 hours or up to 72 hours for the best flavor. This slow rise leads to better tasting dough!
- You can roll out your dough using a rolling pin or the palms of your hands. If you’re feeling adventurous, try tossing it like the pros!
- Let your oven preheat for at least 1 hour to ensure it is at the correct temperature. Leave the pizza stone or pan in the oven while it preheats.
- Take care not to add too much sauce to your pizza or it will become soggy and the crust may end up undercooked.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
