How to Make New York-Style Pizza at Home

If Neapolitan pizza is the chic Italian cousin who sips espresso in a linen shirt, New York pizza is the cool, street-smart sibling who wears sneakers and eats on the go.

It’s big. It’s bold.

And it’s perfect for eating while walking down the street and dodging tourists.

What Makes New York Pizza… New York Pizza?

Three big things:

• High-gluten flour for that trademark chew.
• A bit of oil and sugar in the dough for flavor, browning, and durability.
• Longer bake at slightly lower temps than Neapolitan, so it’s crisp on the bottom but still soft inside.

Bonus: A little cornmeal or semolina under the crust = that authentic pizzeria feel.

Ingredients (Makes Two 14-inch Pizzas)

For the dough:

• 500g (4 cups) high-gluten bread flour (13–14% protein)
• 325ml (1⅓ cups) lukewarm water
• 2 tsp salt
• 1 tbsp sugar
• 2 tbsp olive oil
• 1 tsp dry yeast

For topping:

• 250–300g low-moisture mozzarella, shredded
• About 1 cup tomato sauce (light, not drowning it)
• Dried oregano, if you want that pizzeria smell
• Cornmeal or semolina for dusting

Step-by-Step Dough Method

1. Activate the yeast

Mix warm water, yeast, and sugar. Let it sit for 5–10 minutes until foamy. (If it doesn’t foam, your yeast is dead. Toss it. Don’t try to be a hero.)

2. Mix the dough

In a large bowl, combine flour and salt. Add yeast mixture and olive oil. Stir until it becomes a shaggy mess.

3. Knead

Knead by hand (8–10 min) or in a stand mixer with a dough hook (6–7 min) until smooth and elastic. The dough should bounce back when poked.

4. First rise

Lightly oil a bowl, pop the dough in, cover, and let it rise at room temp for 1–2 hours until doubled.

5. Cold fermentation (optional but better)

After the first rise, divide into two balls, place in covered containers, and refrigerate for 24–72 hours. This adds depth of flavor and makes the dough stretchier.

Shaping & Baking

6. Preheat the oven

Crank it to 260°C (500°F). Place a pizza stone/steel inside and let it heat for at least 45 minutes.

7. Stretch

Dust your work surface with flour or semolina. Gently stretch the dough by pressing from the center out, leaving the edges thicker. Aim for 14-inch circles. No rolling pins — unless you want to crush the air out.

8. Assemble

Place stretched dough on a pizza peel dusted with cornmeal. Add a thin layer of sauce, sprinkle mozzarella evenly, then add any toppings.

Pro NY move: Don’t overload. A good NY slice is about balance — too much topping turns it into lasagna on bread.

9. Bake

Slide onto the hot stone and bake for 7–9 minutes until the cheese is bubbling and the crust is golden with brown spots.

Pro Tips for NY-Style Perfection

• Oil in the dough = crisp bottom + tender crumb — don’t skip it.
• High-protein flour is non-negotiable — that chew comes from gluten strength.
• Cold ferment as long as possible — 48–72 hours = top-tier flavor.
• Reheat like a pro — NY slices reheat beautifully in a dry skillet over medium heat.

Common NY Pizza Mistakes

• Too much sauce — you’ll get soggy sadness.
• Low heat — crispness requires a ripping-hot oven.
• Skipping the sugar — a touch of sugar helps browning and flavor.

FAQ

Q: Can I use all-purpose flour?
A: You can, but you’ll lose some chew. It’ll be tasty, but not true NY chew.

Q: Can I skip the cold fermentation?
A: You can… but you’ll regret it once you taste the difference.

Q: Why is my pizza soggy in the middle?
A: Too much sauce/toppings or not enough preheating.

Final Thoughts

Neapolitan pizza might win Instagram likes, but New York-style pizza wins your heart (and stomach). It’s big, foldable, flavorful, and built for everyday life. Once you get the hang of the dough and the bake, you’ll never look at chain pizza the same way again.

So grab some bread flour, clear your counter, and get ready to channel your inner New Yorker — because the only thing better than a great slice… is knowing you made it yourself.