Serves 12
1440 min
New York-Style Pizza
Recipe GLPR9e0f2210b2ec51
A classic New York-style pizza with a crispy, chewy crust made from a carefully balanced dough, topped with traditional pizza sauce and melted mozzarella cheese. The dough uses bread flour for structure and is proofed overnight for deep flavor development. This recipe yields multiple pizzas perfect for sharing.
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Ingredients
22½ ounces Bread flour
½ ounce Granulated sugar
⅓ ounce Kosher salt
⅓ ounce Instant yeast
15 ounces Lukewarm water
3 tablespoons Extra-virgin olive oil
New York Style Pizza Sauce
1 pound Full-fat dry mozzarella cheese, grated
Directions
In a large mixing bowl, combine the bread flour, granulated sugar, kosher salt, and instant yeast. Whisk together until evenly distributed.
Add the lukewarm water to the dry ingredients and stir with a wooden spoon or dough hook until a shaggy dough forms. The dough should come together and pull away from the sides of the bowl.
Drizzle the extra-virgin olive oil over the dough and knead by hand or with a dough hook for 8–10 minutes until the dough becomes smooth, elastic, and slightly tacky. The dough should no longer stick to your fingers.
Transfer the dough to a lightly oiled bowl, turn it to coat all sides, and cover tightly with plastic wrap. Let it rise at room temperature for 1–2 hours until it has increased in volume by about one-third.
Divide the dough into 4 equal pieces and gently shape each into a ball. Place each ball in a lightly oiled container or on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate overnight (or up to 48 hours) to develop flavor.
Remove a dough ball from the refrigerator about 30 minutes before baking to allow it to come to room temperature. This makes stretching easier.
Preheat your oven to 500°F (260°C) for at least 30 minutes. If using a pizza stone, place it on the lowest rack.
On a lightly floured surface, gently stretch the dough ball with your hands into a 14–16 inch round, working from the center outward and letting gravity help. Aim for a thin crust with a slightly thicker edge.
Transfer the stretched dough to a pizza peel dusted with bread flour and give it a gentle shake to ensure it moves freely.
Spoon a thin, even layer of New York Style Pizza Sauce over the dough, leaving a small border for the crust. Use about 3–4 tablespoons per pizza.
Sprinkle the grated mozzarella cheese (frozen or very cold) evenly over the sauce, using approximately 1 cup per pizza.
Carefully slide the pizza onto the preheated pizza stone or baking sheet in the oven. Bake for 15–20 minutes until the crust is golden brown and the cheese is melted and slightly browned at the edges.
Remove the pizza from the oven and allow it to rest for 2–3 minutes before slicing. This helps set the cheese and crust.
Slice and serve immediately while hot and crispy. Repeat with the remaining dough balls.
