New York-Style Thin Crust Pizza

The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.

Recipe Cost 6.06

Recipe Serving Cost 1.01

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Finally, a thin-crust pizza recipe that tastes just like you got it from your favorite New York Pizzeria. Come learn how to make the best New York Style Pizza!

This recipe serves 6 and costs $6.06 to make. That’s just $1.01 per serving! 

If you are a fellow pizza lover, be sure to check out this BBQ Chicken Pizza-A California Pizza Kitchen Copycat Recipe and this Perfect Homemade Pizza Recipe. 

New York Style Pizza

I do pizza night every Friday with my kids because of our deep love of pizza! Wanna know what isn’t deep, though? You got it again, this New York Style Pizza! 

NY-style pizza is known for its thin crust. And oh boy, the thin crust with the chewiness of the thick outer crust gives me all the feels!

To make this New York Style Pizza Dough, it does take a little planning the day before as the dough needs to sit in the fridge for 24 hours. Preparing the dough the day before will give it so much flavor.

While making this recipe, I like to sing, “When the moon hits your eye like a big pizza, that’s Amore!” And then my kids laugh (at me) and start signing with me. I’m sure that laughter makes the pizza taste that much better! I am also positive that you’ll be singing after making this pizza!   

3 elements that make thin-crust pizza amazing:

1. The crust is SO flavorful with just the right amount of crispness.
2. The sauce is spot-on pizza parlor sauce.
3. The combination of whole milk mozzarella and a little bit of Parmesan completes the flavor profile.

What is traditional New York pizza?

New York Style Pizza is traditionally known for being thin crust pizza. It is made with a soft, thick outer crust that allows you to fold the pizza in half when you are eating it.

This pizza style was first created in New York in the early 1900s and is now popular throughout the US. 

What does New York-style pizza look like?

NY-style pizza is classically known for having large wide slices and a thin crust that is crispy but still allows you to fold it. The dough is typically topped with mozzarella cheese, tomato sauce, and other toppings of your choice. 

What is the difference between Chicago Pizza and New York pizza?

These two pizza styles are completely different from one another. New York-style pizza has a thin crust with a thin layer of toppings and sauce.

Conversely, Chicago Style Pizza has a thick crust with an inch-deep layer of toppings and sauce. Both styles are delicious!

How do I make the bottom of my pizza crust crispy?

Baking the pizza on a preheated surface will cook and crisp up the bottom crust while the oven is baking the top. An hour before you bake the pizza, move the oven rack to the second-highest position, put a pizza stone on the rack, and preheat the oven to 500 degrees F. Open the oven and shake the pizza onto the hot stone when ready.  

Cook’s Notes:

• This recipe uses some kitchen equipment crucial to the pizza’s outcome: 14 x 16-inch Baking Stone and a 14-inch Aluminum Pizza Peel. {Click on the links to see the exact ones I have.}
• I have now made this recipe 4 times, and if you want your pies to come out pizza parlor worthy, you need to follow the directions to a T!
• Grating soft cheeses like whole milk mozzarella can be a little tricky. To ease your shredding, spray your grater with a little cooking spray; shredding should go a lot smoother!
• This recipe calls for ice water, and YES, use ice water! It’s crucial to the chemistry of your dough (trust me, I know from experience…).
• The sauce recipe makes enough for 4 pizzas. You can either store extra sauce in the fridge, which will keep for a week, or in the freezer, which will keep for a month.
• Ensure you heat the oven for a full hour with the pizza stone before baking. Again, I know this from experience…………….
• Semolina flour is ideal for dusting the peel. If you don’t have any, then you can use cornmeal. 

How much will this recipe cost to make?

RECIPE COST: $6.06

PER SERVING COST: $1.01 

NOTE: The recipe prices are used by calculating name-brand products from grocery store websites. The recipe’s actual cost will vary depending on what your pantry is already stocked with and current grocery prices. 

• 3 cups bread flour $0.57
• 2 Tablespoons and 1teaspoon sugar $0.05
• ½ teaspoon yeast $0.02
• 1 ⅓ cups ice water $0.00
• 1 Tablespoon vegetable oil $0.03
• 2 ½ teaspoons table salt $0.03
• 6 Tablespoons semolina flour or cornmeal $0.18
• 1 Tablespoon extra-virgin olive oil $0.14
• 1 teaspoon red wine vinegar $0.02
• 28-ounce can of whole peeled tomatoes $1.64
• 1 large garlic clove minced $0.05
• 1 teaspoon dried oregano $0.05
• ½ cup finely grated Parmesan cheese 1 ounce $0.99
• 2 cups shredded whole milk mozzarella 8 ounces $2.29

Try more Italian Recipe Favorites:

• Three Cheese Calzones
• Cheese Manicotti 
• Stromboli
• Italian Wedding Soup
• Stuffed Shells
• Cannoli Cream
• Homemade Cannoli Shells
• Chicken Vesuvio
• Slow Cooker Sausage and Peppers
• Shrimp Scampi 
• Chicken Cacciatore
• Lasagna Roll-Ups
• Slow Cooker Baked Ziti
• Chicken Marsala Stuffed Shells
• French Bread Pizza

How to make NY Style Pizza:

NY Style Pizza

Finally, a thin-crust pizza recipe that tastes just like you got it from your favorite New York Pizzeria. Come learn how to make the best pizza pie!

4.95 from 34 votes

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Course: Main Dish

Cuisine: American

Keyword: comfort food, Pizza

Prep Time: 25 minutes minutes

Cook Time: 20 minutes minutes

Inactive Prep Time: 1 day day

Total Time: 1 day day 45 minutes minutes

Servings: 6 people

US Customary - Metric

Calories: 513kcal

Ingredients

DOUGH:

• 3 cups bread flour
• 2 Tablespoons sugar
• ½ teaspoon instant or rapid-rise yeast
• 1 ⅓ cups ice water
• 1 Tablespoon vegetable oil
• 1 ½ teaspoons table salt

PIZZA SAUCE:

• 28 ounce can whole peeled tomatoes
• 1 Tablespoon extra-virgin olive oil
• 1 teaspoon red wine vinegar
• 1 large garlic clove minced
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon granulated sugar

REMAINING INGREDIENTS:

• ½ cup finely grated Parmesan cheese 1 ounce
• 2 cups shredded whole milk mozzarella 8 ounces
• 3 Tablespoons Semolina flour or cornmeal for dusting the pizza peel

US Customary - Metric

Instructions

MAKE THE DOUGH:

• Fit a food processor with a metal blade. Pulse the flour, sugar, and yeast until combined. Process on low while you slowly pour in the water through the feed tube. Continue to process until the dough comes together, about 5-10 seconds. Let the dough rest for 10 minutes.
  
• Add oil and salt to the food processor and process for 1 minute.
  
• Shape dough into a smooth ball and transfer the dough to a bowl lightly sprayed with nonstick cooking spray. Cover with plastic wrap and chill in the refrigerator for 24 hours and up to 3 days.
  

MAKE THE SAUCE:

• Drain tomatoes in a fine-mesh strainer and place drained tomatoes into a blender, discarding drained liquid. Add the remaining ingredients and blend on high until completely combined about 30 seconds.
  

BAKE THE PIZZA:

• An hour before you bake the pizza, move the oven rack to the second-highest position, put a pizza stone on the rack, and preheat the oven to 500 degrees F.
• Take the dough out of the fridge and divide it in half. Shape each half into a smooth ball and place each on a lightly greased baking sheet. Cover the dough balls loosely with greased plastic wrap. Let the dough stand for 1 hour.
  
• Flour countertop and one of the dough balls. Using your hands, flatten the dough ball into an 8-inch disk, and leave a 1-inch outer edge that is slightly thicker. Gently stretch the dough into a 12-inch circle.
  
• Cover a pizza peel with 1 ½ Tablespoon of semolina flour and transfer the dough to the pizza peel. Stretch the dough to a 13-inch circle.
• Spread ½ cup of pizza sauce over the dough, leaving a ½-inch border around the edges.
  
• Distribute ¼ cup Parmesan cheese evenly over sauce, and then with 1 cup of shredded mozzarella.
  
• Open the oven door, and quickly shake the pizza onto the hot stone. Cook until the pizza is beginning to brown and the cheese is bubbly​ about 10-12 minutes. Remove pizza and let it cool for 5 minutes before slicing. Repeat with the remaining dough, ½ cup sauce, cheese, and semolina flour.
  

Video

Notes

Recipe adapted slightly from America's Test Kitchen. 

Nutrition

Serving: 2.5slices | Calories: 513kcal | Carbohydrates: 68g | Protein: 22g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 1525mg | Potassium: 387mg | Fiber: 4g | Sugar: 8g | Vitamin A: 479IU | Vitamin C: 12mg | Calcium: 337mg | Iron: 3mg

Tried this recipe?Follow me @FoodFolksandFun

This post first appeared on Food Folks and Fun on July 12, 2013. I have since updated the pictures, and some of the originals are below. 

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