Pizza Recipes

New York Style

A home-oven New York-style pizza with a browned, crisp base and a chewy, foldable crust.

Fermentation

48–72 hour cold ferment

Bake

500–550°F on a fully preheated pizza steel or stone; about 7–10 minutes

How to Make the Dough

1. 1Add the cold water, yeast, and sugar to the mixing bowl; stir to combine.
2. 2Add the flour and mix until no dry flour remains. Cover and rest 15–20 minutes.
3. 3Add the salt and knead until the dough begins to smooth out, then add the olive oil and continue kneading until smooth and elastic with a final dough temperature of 72–75°F.
4. 4Cover and rest at room temperature until the dough has risen about 25–50%, usually 1–2 hours.
5. 5Divide into equal portions and shape into tight, smooth dough balls.
6. 6Place seam-side down in lightly greased covered containers and refrigerate for 48–72 hours.
7. 7Remove from the refrigerator 2–3 hours before baking and keep covered until relaxed and near room temperature.
8. 8Stretch gently by hand, preserving a narrow rim; top lightly and bake until the underside is crisp and the cheese is browned.

New York Pizza Sauce

One 28 oz batch makes enough sauce for about 6–8 large pizzas. Refrigerate for up to 4 days or freeze the extra.

• Crushed tomatoesone 28 oz can
• Fine salt1.5 tsp, or to taste
• Sugar1 tsp, optional
• Dried oregano1 tsp
• Dried basil1 tsp
• Garlic powder1/2 tsp
• Olive oil1 Tbsp

1. 1. Stir all ingredients together until evenly combined.
2. 2. Use uncooked, or refrigerate covered overnight for the flavors to blend.

Toppings for One Pizza

Amounts shown for assembling one 14-inch pizza.

• Prepared pizza sauce4.5–5.5 oz
• Low-moisture whole-milk mozzarella5.5–7 oz
• Finely grated Parmesan or pecorino0.5–1 oz
• Pepperoni or other toppingsAs desired; keep the layer light

Assembly and Baking

1. 1Place a pizza steel or stone in the upper-middle portion of the oven and preheat at the oven's highest setting for at least 45–60 minutes.
2. 2Stretch the dough to the selected diameter without crushing the outer rim.
3. 3Apply a thin, even layer of sauce, followed by cheese and any additional toppings.
4. 4Bake for about 7–10 minutes, rotating once if needed, until the underside is crisp and the cheese is bubbling and browned.
5. 5If the bottom is finished before the top, use the broiler briefly while watching closely.