Easy New York Style Pizza Recipe Homemade – Crispy & Chewy Crust
Crispy on the outside, chewy on the inside — this authentic New York style pizza recipe uses a cold-fermented dough and a simple San Marzano tomato sauce for pizzeria-quality results at home.
Equipment
- 1 Stand mixer with dough hook
- 1 Large bowl (oiled)
- 1 Refrigerator
- 1 Pizza stone
- 1 Pizza Peel
- 1 Wire cooling rack
Ingredients
For the Dough :
- 1 tsp Active dry yeast
- 1 tsp Sugar
- ¼ cup (60 ml) Warm water
- 2 cups (500 ml) Warm water
- 1 tbsp Sugar
- 1 tbsp Salt
- ¼ cup (60 ml) Olive oil
- 1 cup (600 g) Bread flour plus more as needed
For the Sauce :
- 1 can (28 oz / 800 g) whole San Marzano tomatoes
- ¼ cup (60 ml) Olive oil
- ½ tsp Sugar or more to taste
- 1 tsp Dried oregano
- 2 tbsp Tomato paste
For the Cheese (per pizza) :
- 6 oz (170 g) Low-moisture whole-milk mozzarella
- Grated Parmesan for sprinkling
Instructions
- Activate the yeast : In the bowl of a stand mixer, combine the yeast, 1 tsp sugar, and 1/4 cup (60 ml) warm water. Let sit until foamy.
- Make the dough : Add the remaining water, sugar, salt, olive oil, and flour. Mix with the dough hook until a smooth ball forms. The dough should be slightly tacky if it's very sticky, add a bit more flour.
- Divide and rest : Divide the dough into 4 equal portions. Roll each into a smooth ball and place in a well-oiled bowl. Cover and refrigerate for at least 24 hours, up to 1 week.
- Make the sauce : Drain the tomatoes, discarding the liquid. Crush or blend the tomatoes until smooth. Stir in the olive oil, sugar, oregano, and tomato paste until well combined. Makes enough for 4 pizzas.
- Preheat : Place a pizza stone on the middle rack and preheat the oven to its highest temperature for 1 hour. Use convection/fan mode if available.
- Shape and top : Stretch out one portion of pizza dough and place it on a well-floured pizza peel (whole wheat flour works great for dusting). Spread with sauce, sprinkle with Parmesan, then top with mozzarella.
- Bake : Slide the pizza onto the hot stone and bake for 5–6 minutes, until the crust is charred in spots and the cheese is bubbling.
- Cool and serve : Let cool on a wire rack briefly before slicing.
Notes
- Cold fermentation (24 hours to 1 week) is key to authentic NY-style flavor and texture, don’t skip it!
- A pizza stone (or steel) and very high oven heat are essential for that classic thin, crisp-yet-chewy crust.
- Leftover dough balls can be frozen for up to 3 months.