Classic New York-Style Pizza
Classic New York-Style Pizza
Ingredients
For the Dough
- 1 1/2 cups warm water, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 3 1/2 cups all-purpose flour, , plus more for dusting
- 2 teaspoons salt
- 2 tablespoons olive oil, , plus more for greasing
For the Sauce
- 1 28-ounce can crushed tomatoes
- 2 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil, chopped
For the Toppings
- 16 ounces low-moisture mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon olive oil
- 2 tablespoons cornmeal, , for dusting
Instructions
- 1
In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Add the all-purpose flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms.
⏱️ 5 min
- 3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. If using a stand mixer, knead on medium speed for 6-8 minutes.
⏱️ 10 min
- 4
Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-2 hours, or until doubled in size.
⏱️ 120 min
- 5
While the dough is rising, prepare the sauce. In a medium saucepan, combine the crushed tomatoes, minced garlic, dried oregano, red pepper flakes (if using), salt, and black pepper. Bring to a simmer over medium heat, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld. Stir in the fresh basil just before using.
⏱️ 25 min
- 6
Preheat your oven to 500°F (or its highest setting) with a pizza stone or baking steel inside for at least 30 minutes. If you don't have a stone/steel, use a heavy baking sheet.
⏱️ 30 min•🌡️ 500
- 7
Once the dough has doubled, gently punch it down to release the air. Divide the dough into two equal portions. On a lightly floured surface, stretch or roll each portion into a 12-14 inch round, about 1/8 inch thick, creating a slightly thicker edge for the crust.
⏱️ 10 min
- 8
Lightly dust a pizza peel or a flat baking sheet with cornmeal. Carefully transfer one dough round onto the prepared peel/sheet.
⏱️ 2 min
- 9
Spread half of the pizza sauce evenly over the dough, leaving a 1/2-inch border for the crust. Sprinkle with half of the shredded mozzarella and half of the grated Parmesan cheese. Drizzle lightly with olive oil.
⏱️ 3 min
- 10
Carefully slide the pizza onto the preheated pizza stone or baking steel in the oven. Bake for 8-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly charred in spots. Cooking time will vary based on your oven and pizza stone.
⏱️ 15 min•🌡️ 500
- 11
Remove the pizza from the oven and let it cool for a few minutes before slicing and serving. Repeat with the second dough round and remaining toppings.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic New York-Style Pizza
Ingredients
For the Dough
- 1 1/2 cups warm water, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 3 1/2 cups all-purpose flour, , plus more for dusting
- 2 teaspoons salt
- 2 tablespoons olive oil, , plus more for greasing
For the Sauce
- 1 28-ounce can crushed tomatoes
- 2 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil, chopped
For the Toppings
- 16 ounces low-moisture mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon olive oil
- 2 tablespoons cornmeal, , for dusting
Instructions
- 1
In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
Add the all-purpose flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms.
⏱️ 5 min - 3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. If using a stand mixer, knead on medium speed for 6-8 minutes.
⏱️ 10 min - 4
Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-2 hours, or until doubled in size.
⏱️ 120 min - 5
While the dough is rising, prepare the sauce. In a medium saucepan, combine the crushed tomatoes, minced garlic, dried oregano, red pepper flakes (if using), salt, and black pepper. Bring to a simmer over medium heat, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld. Stir in the fresh basil just before using.
⏱️ 25 min - 6
Preheat your oven to 500°F (or its highest setting) with a pizza stone or baking steel inside for at least 30 minutes. If you don't have a stone/steel, use a heavy baking sheet.
⏱️ 30 min•🌡️ 500 - 7
Once the dough has doubled, gently punch it down to release the air. Divide the dough into two equal portions. On a lightly floured surface, stretch or roll each portion into a 12-14 inch round, about 1/8 inch thick, creating a slightly thicker edge for the crust.
⏱️ 10 min - 8
Lightly dust a pizza peel or a flat baking sheet with cornmeal. Carefully transfer one dough round onto the prepared peel/sheet.
⏱️ 2 min - 9
Spread half of the pizza sauce evenly over the dough, leaving a 1/2-inch border for the crust. Sprinkle with half of the shredded mozzarella and half of the grated Parmesan cheese. Drizzle lightly with olive oil.
⏱️ 3 min - 10
Carefully slide the pizza onto the preheated pizza stone or baking steel in the oven. Bake for 8-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly charred in spots. Cooking time will vary based on your oven and pizza stone.
⏱️ 15 min•🌡️ 500 - 11
Remove the pizza from the oven and let it cool for a few minutes before slicing and serving. Repeat with the second dough round and remaining toppings.
⏱️ 5 min