Want to recreate your favorite pizzeria pizza at home? This New York style pizza dough recipe creates a flavorful, chewy crust that stands up to any toppings on the menu.
Unlike the billowy, delicate crust of Neapolitan pizza, New York style pizza crust is thin and chewy with a nicely browned, rounded edge. The flavor is less tangy than that of its classic Italian cousin, with a touch of sweetness and heft (thanks to the additions of sugar and olive oil) and just the right amount of salt.
Though my 1-Hour Pizza Dough and Overnight Dough qualify as New York style recipes, they both create crusts that are thicker and chewier than the pizzeria slices we all know and love. So, I've created this recipe for all you New York style purists out there. See? I really
America's Most Popular Pizza Styles
To achieve the right texture, you have to give this dough a little extra love (a.k.a. kneading). Either mix it by hand and knead it on the counter for about 7 minutes, or make much quicker work of it in a food processor. As you'll see in the photos, I prefer the latter method; why knead the dough by hand when the food processor can turbo-knead it in 15 to 20 seconds?
Once your dough is kneaded, divide it into pieces, ball them up, and transfer the balls to airtight containers. Then, put the containers in the fridge and let the dough cold ferment for 24 to 72 hours.
That's it! Take your pizza dough out of the fridge 2 or 3 hours before you plan to make New York style pizza (so the dough can come to room temperature), and preheat the oven to at least 500°F. Then, stretch or roll out the dough to large, thin rounds, spread them with sauce, and add your favorite cheese and toppings. (Pro tip: For an authentic-tasting New York pie, use either No-Cook Marinara or Slow-Cooked Pizza Sauce, freshly shredded whole milk low-moisture mozzarella, and a sprinkling of finely shredded parmesan on top.)
New York Style Cheese Pizza Recipe
Finally, slide the topped pizza into the hot oven. Bake for 6 to 10 minutes, until the crust is evenly browned and the cheese is charred in spots.
This pizza dough recipe requires very little effort and will help you replicate your favorite New York style pizzeria pizzas at home.
Brussels Sprout and Grape Pizza with Gruyere | How to Make Oyster Mushroom Pizza How to Make Sloppy Joes Pizza |Joe's has nothing on this New York style pepperoni pizza recipe! Made with an easy overnight pizza dough, this pizza crust has an incredible depth of flavor, making it the perfect vessel for fresh mozzarella, rich pizza sauce, and of course pepperoni!
Pizza In The United States
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I've lived in New York City for over two years now, and have had my fair share of New York pizza. As a pizza lover and a baker, I know a thing or two about what makes a great pizza.
Since this is a New York style pizza, it must have a thin, yet sturdy crust with soft, airy edges. And it's toppings must stay in tact as it's folded in half - aka the proper way to eat a slice!
Homemade] 3 New York Style Pizzas
This pepperoni pizza recipe checks all the boxes in my opinion, and to top it all off it's incredibly easy to make! No need to travel to NYC whenever you're craving a slice😉.
Here are step by step photos and instructions on how to make this New York style pepperoni pizza recipe with a homemade pizza dough!
STEP 1: Activate the yeast. In a glass measuring cup, combine the warm water and yeast. Set aside for about 5 minutes to activate.
Basic New York Style Pizza Dough Recipe
STEP 2: Combine remaining ingredients. In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, sugar, salt, and olive oil.
STEP 3: Add water yeast mixture. Add the water yeast mixture and knead on medium speed for about 8 minutes or until a smooth dough forms.
STEP 5: Shape dough into taut ball. Turn the dough out onto a non-floured surface and shape into a smooth, taut ball by pulling the dough toward you and twisting at the same time.
New York Style Pizza Dough — Happy Valley Chow
STEP 6: Proof overnight. Transfer the dough to a medium bowl greased with olive oil. Cover the bowl with plastic wrap and place in the fridge for the dough to proof overnight or up to 36 hours.
STEP 7: Stretch out the dough. Remove dough from the fridge and set out at room temperature 2 hours before baking. About 30 minutes before assembling the pizza, preheat the oven to 550 degrees F.Place the dough on a clean surface and gently stretch it out to nearly 14 inches, keeping an even crust around the edges.
STEP 8: Transfer to pizza steel. Once it's nearly there, transfer it to the Baker's Secret 14 Steel Pizza Crisper and finish stretching it out to the edges.
New York Style Pizza
STEP 10: Add toppings & bake. Add pepperoni slices or any other toppings as desired.Bake the pizza for about 6 minutes or until the crust is deeply golden and the cheese is evenly melted. Cut the pizza into 8 slices and enjoy!
This pizza dough requires quite a bit of gluten development, so a bread flour with a protein content of about 12.7% is ideal.
I recommend using your favorite pasta sauce, as it's likely already made with Italian tomatoes, onion, garlic, and oregano, and cooked down into marinara goodness. My go-to is Rao's marinara!
The Biggest Difference Between Neapolitan And New York Style Pizza Dough
Technically yes, however it will take about 3 times as long to knead it into a smooth ball. If you don't have a stand mixer and desperately need homemade pizza, then it's definitely worth the effort!
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success.
. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
American Style Pizza Recipe
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, thisis the best conversion chart.
If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂
Joe's has nothing on this New York style pepperoni pizza recipe! Made with an easy overnight pizza dough, this pizza crust has an incredible depth of flavor, making it the perfect vessel for fresh mozzarella, rich pizza sauce, and of course pepperoni!
Authentic New York Style Pizza — Charlie Anderson
Serving: 1 slice | Calories: 205 kcal | Carbohydrates: 26 g | Protein: 9 g | Fat: 7 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Cholesterol: 20 mg | Sodium: 369 mg | Potassium: 94 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 229 IU | Vitamin C: 1 mg | Calcium: 132 mg | Iron: 1 mgI’ve been making a lot of this NY style pizza dough recipe …. The obsession started a while back, and I’ve finally found a recipe that I love the best! After years of experiments (and I mean years!), I am now using this recipe based on recommendations from the many fine pizza makers at www.pizzamaking.com and the late great Dough Doctor, Tom Lehmann .
Making NY style pizza dough is definitely somewhat of an art form. There are so many variables that can be changed aside from the ingredients alone. For example, these variables include:
And then of course, the toppings which can be simple or as complex as you’d like. But don’t worry too much about all of this – my method is
New York Style Thin Crust Pizza
. Plus, you will make better dough than 99% of the pizza chains out there. You will not want take out anymore!
My all-time favorite dough is NY style dough, which really is classic pizza dough that is stretched out into a thin crust pizza. This type of pizza dough contains water, flour, salt, instant yeast, and olive oil (and sugar especially when baking in a home oven, to help browning).
After it is mixed, it is proofed (left to rise/ferment) in the refrigerator for a minimum of 24 hours and up to 72 hours (it can also be frozen) – this is the big secret. I’ve used the dough up to 5 or 6 days afterwards, so you can essentially prepare dough for the week.
How To Make Traditional New York Style Pizza From Scratch
That is tender, light, and flavorful and will make enough for four 14-inch pizzas. You can easily double or half the recipe to make 2 or 8 pizzas.
Use high-quality flour – I
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