Authentic New York-Style Pizza

There’s something truly special about a perfect slice of New York-style pizza. That thin, crispy-yet-chewy crust, the rich tomato sauce, and the blanket of perfectly melted cheese is a classic for a reason. While exploring the vibrant pizzerias of a bustling city is always a joy, recreating that magic at home is a rewarding experience like no other. This recipe will guide you through creating an authentic, pizzeria-quality pie right in your own kitchen. It’s perfect for a weeknight dinner or a fun weekend project. Let’s get our hands in the dough!

Ingredients

• For the Dough:
• 4 cups (500g) bread flour, plus more for dusting
• 1 ½ teaspoons active dry yeast
• 2 teaspoons fine sea salt
• 1 teaspoon granulated sugar
• 1 ½ cups (355ml) warm water (about 110°F/43°C)
• 2 tablespoons olive oil
• For the Sauce:
• 1 (14.5-ounce) can crushed tomatoes
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon salt
• Pinch of red pepper flakes (optional)
• For the Toppings:
• 8 ounces low-moisture mozzarella cheese, shredded
• 4 ounces sliced pepperoni
• Fresh basil leaves, for garnish
• Grated Parmesan cheese, for serving

Instructions

1. In the bowl of a stand mixer or a large mixing bowl, combine the flour, yeast, salt, and sugar. In a separate container, whisk together the warm water and olive oil.
2. With the mixer on low speed (using the dough hook attachment), gradually pour the wet ingredients into the dry ingredients. Mix until a shaggy dough forms, then increase the speed to medium-low and knead for 8-10 minutes until the dough is smooth and elastic. If kneading by hand, turn the dough onto a floured surface and knead for about 12-15 minutes.



3. Lightly oil a clean bowl and place the dough inside, turning to coat. Cover with plastic wrap or a damp cloth and let it rise in a warm spot for 1.5 to 2 hours, or until doubled in size.
4. While the dough rises, prepare the sauce. In a small bowl, stir together the crushed tomatoes, minced garlic, oregano, salt, and red pepper flakes (if using). Set aside to allow the flavors to meld.
5. Place a pizza stone or steel in your oven and preheat to its highest setting, typically 500-550°F (260-290°C), for at least 45 minutes.
6. Once risen, punch down the dough and divide it in half. On a lightly floured surface, gently stretch one half of the dough into a 12-inch round. Be careful not to press all the air out of the edges to create a nice crust.



7. Transfer the shaped dough to a piece of parchment paper or a pizza peel dusted with cornmeal. Spread a thin layer of sauce over the dough, leaving a small border around the edge. Sprinkle evenly with the shredded mozzarella and arrange the pepperoni slices on top.
8. Carefully slide the pizza (with the parchment, if using) onto the preheated pizza stone. Bake for 8-12 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned in spots.
9. Remove the pizza from the oven and let it rest for a minute. Garnish with fresh basil leaves and a sprinkle of Parmesan cheese. Slice and serve immediately. Repeat with the remaining dough and toppings.

Nutrition Information

Disclaimer: Nutritional information is an estimate and may vary based on the exact ingredients and measurements used.