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! 

Serving up a slice of NY Style Pizza

Thin crust New York-Style Pizza Recipe

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!   

Finished pizza sliced for serving.

3 reasons to love this New York Pizza Recipe

  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 New York Style 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. 

New York Style Pizza Recipe ingredients and cost

Per Serving Cost: $1.01

Recipe Cost: $6.06

    • 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

    NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in September 2023.

    How To Make New York Style Pizza

    *For complete recipe instructions see the recipe card and video below.

    Make the dough:

    1. In a food processor, pulse together the flour, sugar, and yeast.
      With the food processor running, slowly pour in the water until the dough comes together.
    2. Let the dough rest for 10 minutes.
    3. Add the oil and salt to the food processor and process for 1 minute.
    4. Shape the dough into a smooth ball and place it in a bowl greased with nonstick cooking spray.
    5. Cover the bowl with plastic wrap and chill the dough for 24 hours or up to 3 days.

    Make the sauce:

    1. Drain the tomatoes in a fine-mesh strainer and place them in a blender.
    2. Add the remaining ingredients and blend until smooth.

    Bake the pizza:

    1. Preheat the oven to 500 degrees F.
    2. Place a pizza stone on the second-highest rack in the oven.
    3. Take the dough out of the refrigerator and divide it in half.
    4. Shape each half into a smooth ball and place it on a lightly greased baking sheet.
    5. Cover the dough balls loosely with greased plastic wrap and let them stand for 1 hour.
    6. Flatten one of the dough balls into an 8-inch disk on a lightly floured countertop.
    7. Leave a 1-inch outer edge that is slightly thicker.
    8. Gently stretch the dough into a 12-inch circle.
    9. Place the dough on a pizza peel dusted with semolina flour.
    10. Stretch the dough to a 13-inch circle.
    11. Spread half of the pizza sauce over the dough, leaving a 1/2-inch border around the edges.
    12. Sprinkle with 1/4 cup of Parmesan cheese and 1 cup of shredded mozzarella cheese.
    13. Open the oven door and quickly slide the pizza onto the hot pizza stone.
    14. Bake until the pizza begins to brown and the cheese is bubbly about 10-12 minutes.
    15. Remove the pizza from the oven and let it cool for 5 minutes before slicing.
    16. Repeat with the remaining dough, sauce, cheese, and semolina flour.

    A picture collage showing how to make this recipe.

    Process shots for New York Style Thin Crust Pizza

    New York-Style Pizza 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.
    • 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 to serve NY Style Pizza

    • Slice the pizza into thin slices. This is important for New York-style pizza, as it allows the cheese to cool and set before it is eaten.
    • Serve the pizza immediately. New York-style pizza is best enjoyed fresh out of the oven.
    • Let the pizza cool for a few minutes before slicing. This will help to prevent the cheese from sticking to the knife.

    How to store NYC Style Pizza

    New York-style pizza is best enjoyed fresh out of the oven but can also be stored later. Here are a few ways to store pizza:

    • Refrigerator: Wrap the pizza in plastic wrap or aluminum foil and store it in the fridge for up to 3 days.
    • Freezer: Wrap the pizza in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. Store it in the freezer for up to 3 months.

    New York Pizza Recipe FAQs

    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.  

    What is the difference between New York-style pizza and regular pizza?

    New York-style pizza and regular pizza are similar but have some key differences.
    – New York-style pizza is characterized by its thin crust, made with high-protein flour and stretched by hand to a large size. The sauce is typically simple, and the cheese is usually whole-milk mozzarella. New York-style pizza is often served by the slice, and it is typically folded in half before eating.
    – Regular pizza can vary widely in terms of its ingredients and preparation methods. However, some common features of regular pizza include a thicker crust, a more complex sauce, and a variety of toppings. Regular pizza can be served whole or by the slice.

    Why is New York-style pizza so popular?

    New York-style pizza is popular because of its thin crust, simple sauce, and generous amount of mozzarella cheese. The crust is crispy on the outside and chewy on the inside. New York-style pizza is often topped with few toppings so the flavors of the crust, sauce, and cheese can shine through.
    New York-style pizza is also popular because of its history. It was first created in New York City in the early 1900s and has been popular ever since.

    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. 

    Try more Italian Recipe Favorites:

    Finished pizza sliced for serving.
    4.34 from 72 votes

    NY Style Pizza

    Author Slightly adapted from America’s Test Kitchen
    Recipe Cost $ $6.06
    Serving Cost $ $1.01
    Prep Time 25 minutes
    Cook Time 20 minutes
    Total Time 1 day 45 minutes
    6 people
    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!

    Equipment

    • food processor
    • mixing bowl
    • baking sheet
    • pizza stone
    • pizza peel
    • pizza cutter

    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

    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.

    ASSEMBLE 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.

    COOK THE PIZZA:

    • 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

    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

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    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. 

    New York Thin Crust Pizza
    Final process shots of New York Style Thin Crust Pizza

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    I’m Jillian, the creator behind Food Folks and Fun. I have over 30 years of experience cooking for others. There’s nothing I love more than cooking for my family. Food is love, and cooking isn’t just putting a meal on a plate: It’s putting a little part of myself into that meal.

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    Recipe Rating




    61 Comments

    1. Anna Lawrence says:

      This pizza looks great, good job! I think I might have to either make or get some pizza tonight after seeing this.

      Reply

      1. On ATK site it says the correct measurement of sugar is 2 Tbs. not 2 tsp,

        Reply

        1. Thanks for catching my mistake, I updated the recipe!

          Reply

          1. Don’t feel badly that you had the incorrect measurement for the sugar, because every site that I checked for this recipe had the incorrect measurement. It was only when I went to ATK’s website that they pointed out that the video was incorrect and that the correct measurement was 2 tablespoons sugar and not 2 teaspoon. However your site was the only one that I mentioned this. So you are probably the only site besides ATK that has the correct information

            Reply

        2. Hi! Is it me or the dough kind of sticky and difficult to manipulate? however the cooked pizza is like a professional have prepared. Thank you !

          Reply

          1. The dough will definitely be sticky, it’s just the nature of this kind of dough.

            Reply
    2. grannyamoose says:

      Wow, this looks awesome! I cook my pizza on a Pampered Chef Stone and it does pretty good but your pizza looks great. I also bake my cookies on my rectangle stone and they always come out perfect. I love cooking on stones and yes, I always preheat my stones along with my ovens so they preheat at the same time; otherwise, you have to add time to your cooking times because your stone will have to heat up (that takes a while).

      Reply
    3. christina p says:

      Thanks for the post. I got a peel for my birthday, but haven’t tried to make pizza on it yet. I will definitely try this!

      Reply

    4. OK, now I want pizza. That looks amazing. Thank you for sharing.

      Reply
    5. Tina Louise says:

      I love this recipe. we love thin crust. we love NY pizza.

      Reply

      1. It’s a great recipe. Enjoy!

        Reply
    6. The Semisweet Sisters says:

      This recipe looks & sounds amazing! I’ve been searching the internet for a good New York Style Pizza Dough Recipe because I have yet to make a good pizza. Can’t wait to try your recipe out!

      Reply

      1. It’s a great recipe. Being from back east where the pizza is ah-mazing, this recipe satisfies all of my NY-Style pizza cravings!

        Reply

    7. Hi, I’ve tried the recipe twice but I can’t seem to get a nice smooth ball in just 30-60 seconds. I tried leaving it longer but it still hasn’t worked. It’s so sticky. Any advice on what i must be doing wrong?

      Reply

      1. Hi Sarah,

        It sounds like your dough needs a little bit more flour. I live in San Diego and some days when I make this dough I have to add more flour and some days I don’t, it all depends on how humid it is. If this happens again add 1/4 cup of flour, and mix for 30-60 seconds. Repeat until enough flour is added to the dough so it clears the sides of the mixer and it forms a satiny, sticky ball. I hope this helps!

        Reply

    8. Could you please let me know what kind of bread flour. In the store i see unbleached bread flour and whole wheat bread flour by king Arthur and gold medal. not sure which one to buy. i leave in CA

      Reply

      1. Hi! Use unbleached bread flour, either brand will do (but I favor King Arthur). Enjoy!

        Reply

        1. Thank you jillian.. made it yesterday it came out really good. Only thing that was hard was to slide the pizza on to the stone.. Can I reduce sugar.. i felt the pizza was slightly sweet.. will it affect the yeast reaction..

          Reply

          1. I am SO glad you liked the recipe. The key is to load up your pizza peel (or whatever you’re using to get the pizza onto the pizza stone with) with LOTS of cornmeal or semolina flour!
            As far as your sugar question, I’m not sure. I’ve never tried this recipe with less sugar, but I do know that sugar is needed to feed the yeast. I say give it a try and let me know what your thoughts are!

            Reply
    9. The Right Crust says:

      Your tip about shredding mozzarella is great! Thanks!

      Reply

      1. You bet! Thanks for stopping by!

        Reply
    10. Katherine says:

      Oh yes! This is the PERFECT NY style pizza! Thank you.

      Reply
    11. Jacqueline Debono says:

      I’ve never had US style pizza (thin or deep crust) but I do prefer thinner pizzas. Yours looks delicious. I’d love to try your recipe. Here in Italy there are also different types of pizza crusts and pizza is probably the no 2 favourite dish here as well, after pasta!

      Reply

    12. I love making homemade pizza, but am always nervous to get the crust this thin. Your step-by-step photos and tips make me feel like I can finally take it on… thank you so much for sharing. Can’t wait!

      Reply
    13. Jane Saunders says:

      Amazing pizza – the addition of parmesan to pizza is new to me but so tasty.

      Reply

    14. I’m a huge fan of thin crust pizza and this recipe just hit it out of the ballpark! So perfect and delicious – thank you!

      Reply
    15. Heidy L. McCallum says:

      My husband’s favorite pizza is New York-style, he is totally going to love this I bet. Saving for later.

      Reply

      1. Awesome, I hope he likes it!

        Reply
    16. Jennifer Lohndorf says:

      Oh Jillian, you have hit it outta the park with this one! You have upped my pizza quality 10 fold. The sauce is amazing. I started with your older crust recipe and just tried this one. I have my own pizza oven just by using my own home oven. Keep up the great recipes!

      Reply

      1. Jennifer, I am THRILLED that you loved this recipe! You totally made by day! 🙂

        Reply

    17. Hi! So I found your recipe on Pinterest, and of course it was one of those things I pinned and never actually got around to trying. I did tonight and I had to come back here to tell you how *amazing* this pizza is!!! I’ve made homemade pizza in the past but nothing compared to this. The sauce is perfection. The crust is perfection. I will never use another pizza recipe – ever!! We have 6 kids, I should have doubled the recipe. It went very fast! Thanks so much for an awesome recipe!!

      Reply

      1. Melissa, your comment made my day! I am thrilled that you and your family loved the recipe!

        Reply

      2. Wow this was delicious! I’m a NY pizza snob and chose your recipe tonight for our valentine’s dinner. Very impressed, and yes I followed it to a T. I used top notch ingredients like san marzano tomatoes, gooey soft mozzarella, Eataly red cow parmesan cheese and put on a bunch of toppings like boar’s head pepperoni. But the crust was just as top notch. Sooo good! 11.5 minutes in my gas oven–perfect. Thank you!

        Reply

        1. Richard, I am thrilled that you loved this recipe! It sounds like you love it just as much as I do. Thanks for the awesome rating! 🙂

          Reply

    18. This recipe is amazing and has spoiled all other pizzas for me!! Trust the directions – I am used to making bread dough that rises higher than this dough so I almost threw it out. My husband said ‘Let’s give it a try!’ So glad he did! Better than NY style pizza that I have had in New York!!

      Reply

      1. Kim, I’m so excited you gave the recipe a try and that you and your husband loved the pizza! Your comment totally made my day, thanks for stopping by and sharing! 🙂

        Reply

    19. Can I cut the dough into 4 pieces and make four smaller pizzas?

      Reply

    20. I do not own a food processor, can I still make this dough?? how would you recommend a way…thank you

      Reply

      1. Hi Rick,

        You can use a stand mixer or handheld mixer with the dough hook attachment. Or, you can use a wooden spoon and bowl. Just note that you will have to mix/knead much longer with either of these methods.

        Reply