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!
Table of Contents
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!
3 Reasons To Love This New York Pizza Recipe
- The crust is SO flavorful with just the right amount of crispness.
- The sauce is spot-on pizza parlor sauce.
- 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.
Recipe Ingredients and Estimated 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:
- 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. - Let the dough rest for 10 minutes.
- Add the oil and salt to the food processor and process for 1 minute.
- Shape the dough into a smooth ball and place it in a bowl greased with nonstick cooking spray.
- Cover the bowl with plastic wrap and chill the dough for 24 hours or up to 3 days.
Make the sauce:
- Drain the tomatoes in a fine-mesh strainer and place them in a blender.
- Add the remaining ingredients and blend until smooth.
Bake the pizza:
- Preheat the oven to 500 degrees F.
- Place a pizza stone on the second-highest rack in the oven.
- Take the dough out of the refrigerator and divide it in half.
- Shape each half into a smooth ball and place it on a lightly greased baking sheet.
- Cover the dough balls loosely with greased plastic wrap and let them stand for 1 hour.
- Flatten one of the dough balls into an 8-inch disk on a lightly floured countertop.
- Leave a 1-inch outer edge that is slightly thicker.
- Gently stretch the dough into a 12-inch circle.
- Place the dough on a pizza peel dusted with semolina flour.
- Stretch the dough to a 13-inch circle.
- Spread half of the pizza sauce over the dough, leaving a ½-inch border around the edges.
- Sprinkle with ¼ cup of Parmesan cheese and 1 cup of shredded mozzarella cheese.
- Open the oven door and quickly slide the pizza onto the hot pizza stone.
- Bake until the pizza begins to brown and the cheese is bubbly, about 10-12 minutes.
- Remove the pizza from the oven and let it cool for 5 minutes before slicing.
- Repeat with the remaining dough, sauce, cheese, and semolina flour.
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.
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.
Try more Italian Favorites:
- Three Cheese Calzones
- Stromboli
- Cannoli Cream
- Cannoli Shells
- Slow Cooker Sausage and Peppers
- Slow Cooker Baked Ziti
- Chicken Marsala Stuffed Shells
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NY Style Pizza
Video
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.
Notes
- This recipe uses kitchen equipment crucial to the pizza’s success: a 14-by-16-inch Baking Stone and a 14-inch Aluminum Pizza Peel.
- I have made this recipe numerous times, and if you want your pies to come out pizza-parlor-worthy, you need to follow the directions exactly as written.
- Grating soft cheeses like whole milk mozzarella can be a bit tricky. To make shredding easier, spray your grater with cooking spray. It should go much smoother!
- This recipe calls for ice water, and YES, use ice water! It’s crucial to the chemistry of your dough.
- The sauce recipe makes enough for four pizzas. You can store extras in the refrigerator for a week or in the freezer for a month.
- Ensure you heat the oven for a full hour with the pizza stone before baking.
- Semolina flour is ideal for dusting the peel. If you don’t have any, then you can use cornmeal.
Nutrition
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New York Pizza Recipe FAQs
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!
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.
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.
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.
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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Fantastic recipe! Crust is perfect and sauce is amazing. Thank you so much for the recipe.
Will this dough work in a pizza oven?
Yes! I haven’t made it in a pizza oven but please tell me how it turns out!
Oh man. The flavors were delicious – the baking did not go well at all. My pizza stone broke in half in the oven! 500 for 1.5 hours might be a bit much for my oven.
Instead of a pizza stone, could you use a cast iron pan?
Hi Patricia, I haven’t tried this recipe with a cast iron pan. I bet it will work. Try it and come back and tell me how it turned out! 🙂
Help! I do not have a food processor, can this still be done? I have a stand mixer. Thank you.
Oh my goodness! This looks so delicious and full of flavor! My family and I are going to love this recipe!
Delicious! Love pizza and making it at home is so easy!
We have pizza night in our house every Friday night too! As a former New Yorker, I have a deep love for NY-style pizza. I can’t wait to bring this recipe to our next family fun night.
I miss NY style pizza and I’m delighted that I can make it myself now at home! Thanks for the terrific recipe!
You’re so welcome!
Just what I was looking for. My son loves thin crust. I will make this for him. Thanks for sharing your recipe! Looks amazing!
What’s a good substitute for red wine vinegar?
You can use apple cider vinegar instead.
I made the dough a few days ago and stored it in the refrigerator and followed the instructions. The dough was a little hard to work with using my fingers as it kept retreating/shrinking. I used a rolling pin to get desired thinness but was not able to have the proper crust, not a big deal. It was perfectly chewy…and tasty. I followed the sauce recipe and it turned out surrprisingly “light” in apperance. I added a few tablespoons of tomato paste and simmered for 30-40 for richness and thickening. I’ll make it again!
normally if your dough try’s to contract back to its original ball shape you didn’t knead it enough
Loved how it turned out! I used to work at a pizza place, so I adapted a little on how I made it. Love it! I’ll save lots of money by making my own! ☺️ Thanks so much for the recipe!
You’re so welcome!
I don’t order pizza out anymore I make dough in advance and keep it fridge until I’m ready, it’s all good.
My new go to. I even can do all AP flour or half AP and half whole wheat and it is still a great recipe!
Savannah, I am THRILLED you love this recipe. It’s good to know that it worked with other flours. Thanks for stopping by and sharing your experience. 🙂
I love USA-style pizza more than Italian. Thanks for this recipe. It is very useful. We will try to cook it well.