By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 14
283 cal · 1440 min
New York-Style Pizza
Recipe GLPR353296f407bf0e
A classic New York-style pizza features a thin, crispy yet chewy crust made with high-protein bread flour, topped with tangy tomato sauce and generous layers of melted mozzarella cheese. This recipe yields a large batch perfect for sharing, with a long fermentation that develops deep flavor and ideal texture.
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Ingredients
22½ ounces bread flour
1½ tablespoons sugar
⅓ ounces kosher salt
2 teaspoons instant yeast
3 tablespoons extra-virgin olive oil
15 ounces lukewarm water
New York Style Pizza Sauce
1 pound grated full-fat dry mozzarella cheese
Directions
In a large mixing bowl, combine bread flour, sugar, kosher salt, and instant yeast. Whisk together until evenly distributed.
Create a well in the center of the dry ingredients and pour in the lukewarm water and extra-virgin olive oil.
Mix with a wooden spoon or your hands until a shaggy dough forms, ensuring all flour is incorporated.
Knead the dough for 8-10 minutes by hand (or 5-6 minutes with a stand mixer) until it becomes smooth and elastic.
Lightly oil a large bowl and place the dough inside, turning it to coat all sides. Cover with plastic wrap.
Let the dough rise at room temperature for 18-24 hours until it doubles in volume and shows visible bubbles.
Turn the dough out onto a floured work surface and gently punch down to release excess gas. Divide into 8-10 equal portions for individual pizzas.
Shape each portion into a round ball, pulling the edges toward the center to create tension on the surface. Place on a floured tray, cover loosely, and let rise for 1-2 hours.
Preheat your oven or pizza oven to 500°F (or as hot as your equipment allows).
Remove the mozzarella cheese from the freezer.
Working with one dough ball at a time, gently stretch and shape it into a thin, roughly 14-16 inch round disk. Avoid creating thick edges for a more authentic thin crust.
Transfer the shaped dough to a pizza peel or baking sheet and spread a thin layer of New York Style Pizza Sauce over the surface, leaving a small border for the crust.
Distribute the cold grated mozzarella cheese evenly over the sauce.
Bake on the lowest oven rack or directly on a pizza stone at 500°F for 12-15 minutes until the crust is golden brown and the cheese is bubbling and lightly charred in spots.
Remove from the oven and let cool for 1-2 minutes before slicing and serving.
Comments
This is a solid weeknight non-starter masquerading as a quick recipe. The stated 1440 minutes (24 hours) is honest about cold fermentation time, which actually improves flavor and is good practice, but a reader expecting dinner will need to plan two days ahead. Ingredient-wise, bread flour, yeast, kosher salt, olive oil, and mozzarella are stocked at every major Charlotte chain—Harris Teeter, Food Lion, Kroger, Walmart, ALDI, and Publix all carry everything without a special trip. Cost per serving is genuinely cheap: 14 slices from basic flour, yeast, and cheese runs roughly $0.80–$1.20 per slice, one of the better values for homemade dinner. The real household fit issue is that this demands active hands-on time the night before, plus stretching and topping on cooking day, making it fussy for a true weeknight. Pizza reheats decently in a 350°F oven, so leftovers are viable. For a planned meal or weekend project it's excellent; for spontaneous weeknight cooking it falls short of its time claim.
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