Description
An authentic New York-style pizza recipe with a chewy, crispy crust, crushed tomato sauce, and the perfect cheese blend. Designed for home ovens with step-by-step instructions for dough prep, stretching, and baking.
Ingredients
For the Dough (makes 4 dough balls):
813 grams bread flour (6 1/2 cups)
521 grams cold water (2 1/4 cups)
3 grams instant yeast (1 teaspoon)
16 grams fine sea salt (2 3/4 teaspoons)
9.5 grams sugar (2 1/4 teaspoons)
27 grams olive oil (2 tablespoons)
For One Pizza (15-16 inch round):
1 dough ball (345 grams)
10-12 oz whole milk low-moisture mozzarella, shredded
9-10 oz crushed tomatoes
1 tbsp semolina flour (for peel)
1/2 tsp dried oregano
2 tbsp Pecorino Romano cheese
1/2 tsp Kosher salt
Instructions
1. Place cold water in a large bowl. In another bowl, mix dry ingredients.
2. Gradually add dry mix to water, stir until a dry rough mass forms.
3. Add olive oil and mix. Transfer to a work surface and knead 5 minutes.
4. Cover with a bowl and let rest 30 minutes if sticky, then knead again.
5. Let dough rest under the bowl for 30–40 minutes to warm.
6. Divide into four 345g dough balls. Shape tightly and place in an oiled container.
7. Cover with plastic wrap and refrigerate for 24 hours minimum.
8. Two hours before baking, remove dough and let it come to room temp.
9. Preheat oven to max heat with pizza steel on the 2nd highest rack for 45 minutes.
10. Dust a wooden peel with semolina flour and a surface with regular flour.
11. Flip dough into flour, place sticky side up on floured surface.
12. Stretch dough gently by pressing and rotating until 15–16 inches.
13. Place on peel, adjust shape, and ensure it slides freely.
14. Mix salt into crushed tomatoes and spread on dough.
15. Add shredded mozzarella, keeping rim clean.
16. Sprinkle with oregano and Pecorino Romano.
17. Check pizza steel is 590°F+, then launch pizza into oven.
18. After 3 minutes, rotate using metal peel. Bake for 6–7 minutes total.
19. Remove, rest 1 minute, slice into 8 pieces, and enjoy.
Notes
Dough can be frozen after 24-hour cold ferment, tightly wrapped, for up to 3 months.
Use a pizza steel for best results. If using a stone, add 3–4 minutes to bake time.
Store leftovers in the fridge up to 3 days or freezer up to 3 months.
To reheat, use oven at 350°F or skillet on medium heat until hot.
Balling the dough tightly is key for crust structure.
Don’t deflate the rim when shaping the dough.
- Prep Time: 1 hour 15 minutes
- Cook Time: 6 minutes
- Method: Baking
- Cuisine: Italian