Entree: United States – New York, Mid-Atlantic United States – New York Pizza

Serving Size: 4

Approximate Time

Prep 30 min

Cook 12 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 3 1/2 cups (440 g) bread flour (high‑gluten if available)
- 1 tsp (3 g) instant dry yeast
- 1 tsp (4 g) granulated sugar
- 1 1/2 tsp (8 g) fine salt
- 1 1/4 cups (300 ml) lukewarm water (about 95–105°F / 35–40°C)
- 1 tbsp (15 ml) extra‑virgin olive oil (plus 1 tbsp / 15 ml to brush crust)
- 2 tbsp (16 g) semolina or cornmeal (for dusting)
- 1 cup (240 g) crushed tomatoes (canned or passata), drained of excess liquid
- 1 tbsp (15 ml) olive oil (for sauce)
- 1/2 tsp (1.5 g) dried oregano
- 1/4 tsp (0.5 g) garlic powder or 1 small garlic clove, finely minced
- 1/2 tsp (2 g) fine salt (for sauce)
- 1/4 tsp (1 g) granulated sugar (optional, to balance acidity)
- 12 oz (340 g) low‑moisture whole‑milk mozzarella, shredded
- 2 tbsp (10–15 g) grated Parmesan or Pecorino Romano
- Fresh basil leaves, a small handful (about 6 leaves), optional
- Crushed red pepper flakes, optional for serving

Instructions

Short Description:
Classic New York–style pizza with a thin, foldable crust, a simple lightly seasoned tomato sauce, and generous low‑moisture mozzarella—baked hot and blistered for crisp edges and a tender interior.

Regional Notes:
This New York variation emphasizes a high‑gluten, hand‑stretched thin crust that is crisp at the edge yet flexible enough to fold; the sauce is simple and bright rather than heavily spiced, and the pie is often sold and eaten by the slice. Longer cold fermentation (optional) and baking on a stone/steel at high heat give the characteristic chew and blister.

1. Make the dough: in a large bowl combine the bread flour, instant yeast, and sugar. Stir in the salt on one side of the bowl (keep salt away from yeast initially). Add lukewarm water and 1 tbsp (15 ml) olive oil; mix until a shaggy dough forms.
2. Knead: turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook on medium for 6–8 minutes). Dough should be tacky but not sticky.
3. First rise: form dough into a ball, place in a lightly oiled bowl, cover tightly. For quick method, let rise at room temperature until doubled, about 1–1 1/2 hours. For better flavor/texture (recommended), refrigerate covered for 12–72 hours; remove and come to room temperature 1 hour before shaping.
4. Prepare sauce: in a small bowl combine crushed tomatoes, 1 tbsp (15 ml) olive oil, dried oregano, garlic powder or minced garlic, 1/2 tsp (2 g) salt, and 1/4 tsp (1 g) sugar if using. Mix gently; do not overwork—sauce should be smooth and bright. Taste and adjust salt.
5. Preheat oven: place a pizza stone or steel on the center rack and preheat oven to its highest setting (500–550°F / 260–290°C) for at least 45 minutes. If you don’t have a stone/steel, preheat a heavy baking sheet inverted.
6. Shape the dough: on a lightly floured surface, press the dough ball down to deflate and form a disk. Using your hands, stretch it into a 14–16 inch (35–40 cm) thin round, leaving a slightly thicker 1/2–3/4 inch (1–2 cm) rim. Avoid overworking—aim for an even thin center so slices fold easily.
7. Assemble: dust a peel with semolina or cornmeal to prevent sticking. Transfer stretched dough to the peel. Spread a thin, even layer of sauce over the center, leaving the rim bare (use about 1/3–1/2 cup / 80–120 g sauce depending on preference). Distribute shredded mozzarella evenly, leaving a bit of exposed rim. Sprinkle grated Parmesan over the top. Brush the exposed crust lightly with 1 tbsp (15 ml) olive oil.
8. Bake: slide the pizza onto the preheated stone/steel and bake 7–12 minutes, rotating once if needed, until the crust is blistered and golden and cheese is melted with some light browning. Exact time depends on oven temperature and stone/steel.
9. Finish and serve: remove pizza to a cutting board, scatter fresh basil leaves if using, and let rest 1–2 minutes. Slice into 8 large slices and serve hot—traditionally folded in half when eating. Offer crushed red pepper flakes at the table.
10. Notes: to feed 4 as a main course, serve two slices per person (8 slices total). For multiple pies, scale the dough ingredients proportionally or refrigerate additional dough balls.