Thin, foldable crust • Bold tomato sauce • Gooey mozzarella

If you’ve ever dreamed of re-creating that iconic New York City slice at home, this guide will walk you through it step-by-step. From a chewy, foldable crust to a rich tomato sauce and perfectly melted mozzarella, this homemade New York-style pizza captures everything you love about a classic NYC pizzeria—right from your own kitchen.

Let’s turn pizza night into a true slice-shop experience!

Why This New York-Style Pizza Works (Expert Tips)

This pizza recipe is built from real home-kitchen testing, based on the same techniques used in New York slice shops. The dough has been tested with various hydrations and 24–48 hour cold fermentation to create perfect chew. The sauce is balanced for that signature classic New York pizza flavor—bold, tangy, and smooth. Every step is written for real cooks so you avoid soggy crusts, tearing dough, or undercooked centers.

This is the most beginner-friendly guide to making an authentic, foldable New York-style pizza at home.

What Is New York-Style Pizza?

New York-style pizza is known for its thin, wide, foldable slices with a chewy, crisp outer crust. It uses a bold tomato sauce, low-moisture mozzarella cheese, and a simple but deeply flavored dough. Originating from Italian immigrants in early 1900s NYC, the classic New York slice has become one of America’s most iconic foods — and now you can recreate it at home with simple, quality ingredients.

Ingredients for the Perfect New York Pizza

Essential Ingredients

• Bread flour or high-protein flour — gives the signature chew
• San Marzano tomatoes — for a smooth, rich tomato base
• Whole-milk low-moisture mozzarella — melts beautifully
• Olive oil — adds flavor and crust crispness
• Active dry yeast — for proper rise
• Sugar — feeds the yeast and balances flavor
• Salt — essential seasoning

Optional Toppings

Pepperoni, mushrooms, basil, Italian sausage, olives, bell peppers, onions, spinach, roasted garlic.

How to Make the Perfect New York-Style Pizza Dough

Before You Begin

Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.

1. Prepare the Dough

In a large mixing bowl, combine bread flour, salt, sugar, and yeast. Add warm water and olive oil. Mix until a rough dough forms. Knead for about 10 minutes until smooth and elastic. This builds gluten strength for that signature chewy crust.

2. Cold-Ferment the Dough

Transfer the dough to a lightly oiled bowl, cover, and refrigerate for 24–48 hours. This slow rise improves flavor and makes stretching easier. Allow it to rest at room temperature for 30 minutes before stretching.

3. Make the NY-Style Pizza Sauce

Blend San Marzano tomatoes until smooth. In a saucepan, warm olive oil and sauté minced garlic until fragrant. Add tomatoes, oregano, basil, salt, and pepper. Simmer gently for 20–30 minutes, stirring occasionally, until slightly thickened. Cool completely.

4. Preheat the Oven Properly

Place a pizza stone or steel on the middle rack. Preheat to 500°F (260°C) for at least 45 minutes. This step is essential for a crisp bottom and even baking.

5. Stretch the Dough by Hand

Dust your hands lightly with flour. Press the center of the dough gently with your fingertips, leaving a slightly thicker edge. Lift the dough and let gravity stretch it as you rotate. Do not use a rolling pin—this squeezes out air and prevents a chewy crust.

6. Build Your Pizza

Spread a thin layer of cooled sauce over the stretched dough. Add whole-milk mozzarella in even coverage. Add any optional toppings, ensuring meat toppings are cooked beforehand.

7. Bake Until Golden

Transfer the pizza to the preheated stone or steel. Bake for 12–15 minutes, or until:

• The crust is golden brown
• The cheese is melted and bubbling
• The edges show light charring

Cook times may vary depending on oven strength.

8. Cool, Slice, and Serve

Let the pizza cool for 2 minutes before slicing. This helps the cheese set slightly and prevents sliding.

How to Make New York-Style Pizza Sauce

Ingredients

Steps

1. Blend tomatoes until smooth.
2. Sauté garlic in olive oil.
3. Add tomatoes, oregano, basil, salt & pepper.
4. Simmer 20–30 minutes until slightly thick.
5. Cool completely before spreading.

How to Build and Bake Your Pizza

1. Preheat oven to 500°F (260°C) with a pizza stone or steel inside for 45 minutes.
2. Stretch dough gently from center to edges—never use a rolling pin.
3. Spread a thin, even layer of sauce.
4. Add whole-milk mozzarella.
5. Add toppings if using.
6. Transfer to hot stone/steel.
7. Bake 10–15 minutes until crust is golden and cheese is bubbling.

Troubleshooting: Fix Common Pizza Problems

Dough keeps tearing: Let it rest 10 minutes to relax gluten.
Crust won’t brown: Preheat stone/steel longer.
Center turns soggy: Use less sauce or dry watery toppings.
Cheese burns: Lower oven to 475°F.
Dough is too sticky: Add 1–2 tbsp flour while kneading.

Tips for Stretching Dough Like a Pizzeria

Choosing the Best Cheese

• Whole-milk mozzarella (most authentic)
• Blend mozzarella + provolone for sharpness
• Fresh mozzarella for a lighter, artisan texture
• Grated parmesan adds flavor depth

Creative Topping Ideas

Cooking Time & Temperature

• Bake at 475°F–500°F
• 10–15 minutes
• Look for golden crust, bubbling cheese, and light charring on edges

Pizza Pairings

• Garlic knots
• Caesar salad
• Mozzarella sticks
• Caprese skewers
• Buffalo wings

More Recipes You’ll Love

• Homemade Margherita Pizza
• Easy Garlic Knots
• Focaccia Bread
• Double Patty Smash Burger
• Broccoli Cheese Soup

Conclusion

Making New York-style pizza at home is a fun and rewarding kitchen project, and with just a few simple techniques, you can recreate the bold flavors and iconic texture of an authentic NYC slice. By using high-protein flour, allowing your dough to cold-ferment, cooking with quality ingredients, and baking at high heat, you’ll achieve that perfect balance of crispiness, chew, and cheesy goodness. Whether you keep it classic or add creative toppings, this recipe delivers a true pizzeria experience right from your oven. Enjoy each hot, foldable slice fresh and make pizza night unforgettable!

Isaac blogger

New York-Style Pizza (Home Oven Version)

This New York-style pizza is made with a thin, foldable crust, bold tomato sauce, and perfectly melted mozzarella. While the active prep and baking take just over 1 hour, the dough benefits from a 24-hour cold fermentation, resulting in classic chew, crisp edges, and authentic pizzeria flavor made at home.

Print Recipe Pin Recipe

Cook Time 12 minutes mins

Servings: 8

Course: dinner, Pizza

Cuisine: American / Italian-American

Calories:

Ingredients Method

Ingredients

  

• Dough:
• 3 ¾ cups bread flour
• 1 ½ tsp salt
• 1 tsp sugar
• 1 tsp active dry yeast
• 1 ½ cups warm water
• 1 tbsp olive oil
• Sauce:
• 1 can 28 oz San Marzano tomatoes
• 2 cloves garlic minced
• 1 tsp dried oregano
• 1 tbsp fresh basil
• Salt & pepper
• Toppings:
• Whole-milk low-moisture mozzarella
• Optional cooked toppings pepperoni, sausage, vegetables

Method

 

1. Before You Begin
2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
3. Mix flour, salt, sugar, and yeast. Add water and oil, then knead 10 minutes until smooth.
4. Place dough in a covered bowl; refrigerate 24 hours for flavor.
5. Remove dough and rest at room temperature 30 minutes before stretching.
6. Make sauce by simmering tomatoes, garlic, oregano, basil, salt & pepper for 20–30 minutes. Let cool.
7. Preheat oven to 500°F (260°C) with a pizza stone inside for 45 minutes.
8. Stretch dough gently by hand from center outward.
9. Add a thin layer of sauce, mozzarella, and toppings.
10. Bake 12–15 minutes, until crust is golden and cheese is melted with slight browning.
11. Cool 2 minutes, slice, and serve warm.
12. Cook Notes
13. Timing Notes:
14. Total hands-on preparation and baking time is approximately 1.25 hours. For best results, allow the dough to cold-ferment in the refrigerator for 24–48 hours, which improves flavor and texture. After refrigeration, let the dough rest at room temperature for 0.5 hours before stretching. Baking time is about 0.2–0.25 hours, depending on oven strength and thickness.

About the Author

Isaac shares easy, family-friendly recipes made with simple ingredients, focusing on clear instructions and reliable results for everyday home cooking.