How to Make a Real New York Slice at Home
How to Make a REAL New York Slice at Home is a medium Italian-American recipe that serves 4. 300 calories per serving. Recipe by Charlie Anderson on YouTube.
Prep: 53 hrs 40 min | Cook: 7 min | Total: 54 hrs 17 min
Cost: $35.80 total, $8.95 per serving
Ingredients
- 500 g King Arthur High Gluten Flour (Provides the signature chew; high protein (14‑15%).)
- 10 g Vital Wheat Gluten (Add to bread flour if not using high‑gluten flour.)
- 50 g Spelt Flour (10 % of total flour; adds flavor. Sift before use.)
- 325 g Water (65 % hydration (65 g water per 100 g flour). Use room‑temperature water.)
- 2.5 g Instant Dry Yeast (0.5 % baker’s percentage; gives slow rise and flavor.)
- 15 g Salt (3 % baker’s percentage; enhances flavor.)
- 7.5 g Granulated Sugar (1.5 % baker’s percentage; aids browning.)
- 1 can Red Pack Crushed Tomatoes (28 oz can) (Preferred brand for authentic NY flavor; will be diluted 25 % with water.)
- 200 ml Water (for sauce dilution) (25 % of the can volume; only used with Red Pack brand.)
- 1 tsp Sea Salt (Season sauce.)
- 1 tsp Dried Oregano (Adds classic NY pizza aroma.)
- 1 tsp Granulated Sugar (for sauce) (Balances acidity.)
- 200 g Low‑Moisture Whole Milk Mozzarella (Shredded; gives meltability and flavor. Look for “whole milk” label.)
- 30 g Pecorino Romano (Finely grated; adds salty bite.)
- 30 g All‑Purpose Flour (for dusting) (Dust work surface and peel; helps slide pizza.)
- 30 g Semolina Flour (for dusting) (Optional; adds texture to crust edge.)
Instructions
Prepare Flour Mix
Sift the high‑gluten flour, spelt flour, and (if using) bread flour with vital wheat gluten together into a large bowl. Set aside.
Time: PT10M
Autolyse
Add the measured water to the flour mixture, stir just until no dry spots remain. Cover and let rest for 20 minutes.
Time: PT20M
Add Yeast, Salt & Sugar
Sprinkle instant dry yeast, salt, and sugar over the autolysed dough. Mix thoroughly, then knead by hand or with a stand mixer for about 8‑10 minutes until smooth and elastic.
Time: PT10M
First Rest
Cover the dough and let it rest for another 20 minutes. This relaxes the gluten and makes shaping easier.
Time: PT20M
Knead & Form Ball
Give the dough a brief knead (5 minutes), then shape it into a tight ball. Let it rest for 5 minutes before the bulk rise.
Time: PT5M
Bulk Fermentation (Room Temp)
Place the ball in a lightly oiled bowl, cover, and let it rise at room temperature until doubled or tripled in size, about 2 hours.
Time: PT2H
Cold Fermentation
Divide the dough into two equal pieces, shape each into a tight ball, and place each in a 9x13‑inch metal pan or wide plate. Cover and refrigerate for 48 hours (2‑3 days) for flavor development.
Time: PT48H
Prepare Sauce
While the dough ferments, blend the canned crushed tomatoes (add 200 ml water if using Red Pack brand) with sea salt, dried oregano, and 1 tsp sugar until smooth. Store in a sealed container in the fridge.
Time: PT10M
Preheat Oven & Steel
Place the baking steel on the second highest rack. Set oven to 550°F (288°C) and preheat for 90 minutes to fully heat the steel.
Time: PT90M
Temperature: 550°F
Bring Dough to Room Temp
Remove the dough balls from the fridge and let them sit uncovered for 30 minutes while the oven finishes preheating.
Time: PT30M
Stretch Pizza Base
Generously dust a pizza peel and work surface with all‑purpose flour. Place a dough ball on the surface, press from the center outward leaving a thicker rim, then toss and stretch by hand until the dough is about 16 inches in diameter.
Time: PT10M
Add Toppings
Spread a thin layer of sauce over the stretched dough, sprinkle a pinch of oregano, then evenly distribute shredded mozzarella and grated pecorino. Avoid piling sauce or cheese in the center to prevent sogginess.
Time: PT10M
First Bake
Slide the pizza onto the hot steel. Bake for 4‑5 minutes, rotating halfway through for even browning. The cheese should be melted and just beginning to separate.
Time: PT5M
Temperature: 550°F
Cool & Reheat Slice
Remove the pizza and let it rest on a rack for 15‑20 minutes. Cut a slice, then return the slice to the steel, turn on the broiler, and broil for 60‑90 seconds until the top is nicely charred.
Time: PT2M
Temperature: 550°F (broiler)
Nutrition Facts
- Calories
- 300
- Protein
- 12 g
- Carbohydrates
- 35 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of King Arthur High Gluten Flour: Bread Flour + 10 g vital wheat gluten, Bread Flour alone (slightly less chew)
- Instead of Vital Wheat Gluten: None (omit if using high‑gluten flour)
- Instead of Spelt Flour: Rye flour, All‑purpose flour (less flavor)
- Instead of Instant Dry Yeast: Active dry yeast (use 1.5× amount)
- Instead of Salt: Kosher salt (use 1.2× weight)
- Instead of Granulated Sugar: Honey (use 5 g)
- Instead of Red Pack Crushed Tomatoes (28 oz can): Whole peeled tomatoes blended, or any high‑quality crushed tomatoes
- Instead of Sea Salt: Kosher salt (use 1 tsp)
- Instead of Dried Oregano: Italian seasoning (use 1 tsp)
- Instead of Granulated Sugar (for sauce): Honey (½ tsp)
- Instead of Low‑Moisture Whole Milk Mozzarella: Low‑moisture part‑skim mozzarella (less rich)
- Instead of Pecorino Romano: Parmesan cheese
- Instead of All‑Purpose Flour (for dusting): Semolina flour
- Instead of Semolina Flour (for dusting): All‑purpose flour
Equipment Needed
- Digital Kitchen Scale
- Large Mixing Bowl
- Fine Mesh Sieve
- Dough Scraper
- Plastic Wrap or Damp Cloth
- Baking Steel (16" x 16", 3/8" thick)
- Oven
- Wooden Pizza Peel
- Immersion Blender
- Rolling Pin (optional) (optional)
- Sharp Knife or Pizza Cutter
- Cutting Board
- Measuring Spoons
Critical Steps — Do Not Skip
- Autolyse hydration step
- Cold fermentation for 2‑3 days
- Preheating baking steel for at least 90 minutes
- Hand‑stretching dough without over‑working the center
- Baking on steel at 550°F
- Re‑heating slice under broiler for final char
Chef Tips from the Video
- A 65 % hydration gives the perfect balance of airy crumb and chewability.
- If you can’t find high‑gluten flour, combine bread flour with vital wheat gluten (1 % of flour weight).
- Dust the peel with a mix of all‑purpose and semolina flour for an easy slide and a slightly textured crust edge.
Troubleshooting
Dough is too sticky after autolyse
Let it rest an additional 5‑10 minutes or add a tablespoon of flour and knead briefly.
Crust is soggy after first bake
Use less sauce, ensure the steel is fully pre‑heated, and finish the slice with a quick broil to dry the bottom.
Cheese separates and becomes oily
Use low‑moisture whole‑milk mozzarella and avoid over‑loading the pizza with cheese.
Storage
Refrigerator: Dough can be kept in the fridge up to 3 days; sauce up to 5 days.
Freezer: Freeze extra dough balls (wrapped tightly) for up to 2 months; sauce can be frozen for 3 months.
Room temperature: Pizza is best served immediately; leftover slices can be stored at room temperature for up to 2 hours.
Make-Ahead Tips
- Prepare the dough and refrigerate for 2‑3 days for maximum flavor.
- Blend and portion the sauce; it freezes well for future use.
- Shred mozzarella and grate pecorino ahead of time and store in airtight containers.
Frequently Asked Questions
What is the cultural significance and history of New York style pizza in American cuisine?
New York style pizza originated from early 20th‑century Italian immigrants who adapted Neapolitan pies to the larger, foldable slices favored by New Yorkers. It became a city staple, symbolizing quick, affordable street food and a communal dining experience.
What are the traditional regional variations of New York style pizza within the United States?
While the classic thin‑crust slice dominates Manhattan, variations include the “Sicilian” square‑pan style in Brooklyn, the “Grandma” pizza in Queens, and the “St. Louis” style with Provel cheese. Each reflects local preferences for crust thickness and cheese type.
How is an authentic New York style pizza traditionally served in New York City?
It is typically served hot by the slice on a paper plate, folded lengthwise for easy eating. The slice is often accompanied by a cold soda or a bottle of water, and occasional condiments like red pepper flakes or grated Parmesan.
What occasions or celebrations is New York style pizza traditionally associated with in New York culture?
Pizza is a go‑to food for late‑night gatherings, sports events, birthday parties, and casual meet‑ups after work. It’s also a staple at street fairs and community block parties throughout the city.
How does New York style pizza fit into the broader Italian‑American cuisine tradition?
It blends Italian pizza‑making fundamentals—high‑gluten flour, simple tomato sauce, and mozzarella—with American preferences for larger portions and a crisp, foldable crust, embodying the fusion that defines Italian‑American food.
What are the authentic traditional ingredients for New York style pizza versus acceptable substitutes?
Authentic ingredients include high‑gluten flour (or bread flour with vital wheat gluten), low‑moisture whole‑milk mozzarella, Pecorino Romano, and canned crushed tomatoes (often Red Pack). Substitutes can be bread flour, part‑skim mozzarella, or any high‑quality crushed tomatoes, though flavor and texture may vary.
What other Italian‑American dishes pair well with New York style pizza?
Classic pairings are Caesar salad, garlic knots, antipasto platters, and a simple arugula salad with lemon vinaigrette. For drinks, a cold lager or a glass of Chianti complements the pizza’s richness.
What are the most common mistakes to avoid when making New York style pizza at home?
Common errors include using low‑protein flour (resulting in a soft crust), skipping the autolyse, under‑preheating the steel, over‑loading sauce or cheese, and not allowing a long cold fermentation, which all diminish chew and flavor.
Why does this New York style pizza recipe use a 65 % hydration level instead of a higher hydration?
65 % hydration provides enough water for an airy crumb while keeping the dough manageable. Higher hydration can make the dough sticky and difficult to shape, especially without a commercial mixer or high‑heat oven.
What does the YouTube channel Charlie Anderson specialize in?
The YouTube channel Charlie Anderson focuses on in‑depth, science‑based home cooking tutorials, especially mastering classic American and Italian‑American dishes like pizza, burgers, and comfort foods, with an emphasis on technique and ingredient quality.
How does the YouTube channel Charlie Anderson's approach to pizza making differ from other pizza channels?
Charlie Anderson emphasizes a data‑driven method, using baker’s percentages, a custom dough calculator spreadsheet, and long cold fermentations to replicate authentic New York pizzeria results, whereas many other channels rely on quicker, shortcut methods.
Last updated: August 28, 2026
