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Fresh slice of New York-style pizza being lifted with melted cheese stretch
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.
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Cook Time 12 minutes
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.