How This Pizzeria Makes Its Iconic NY Pizza Slice
How This Pizzeria Makes Its Iconic NY Pizza Slice is a medium Italian‑American recipe that serves 4. 250 calories per serving. Recipe by The Pizza University & Culinary Arts on YouTube.
Prep: 5 hrs 55 min | Cook: 7 min | Total: 6 hrs 32 min
Cost: $79.82 total, $19.95 per serving
Ingredients
- 500 g All‑Trumps Bread Flour (15.5% protein, bleached and bromated)
- 340 g Water (Room temperature)
- 2 g Instant Yeast (Active dry or instant yeast)
- 10 g Kosher Salt (For dough)
- 10 ml Extra Virgin Olive Oil (For dough, plus extra for finishing)
- 200 g Italian Crushed Tomatoes (Brand Chiao, no added salt)
- 2 g Kosher Salt (for sauce) (To taste)
- 150 g Low‑Moisture Mozzarella (Shredded)
- 5 g Fresh Basil Leaves (Roughly a handful, cut with scissors)
- 10 g Parmesan Cheese (Pre‑grated, nitrogen‑flushed; shave with microplane)
- 5 ml Extra Virgin Olive Oil (finishing) (Drizzle after baking (optional))
Instructions
Autolyse
Combine the flour and water in a mixing bowl. Stir until no dry flour remains, then cover with plastic wrap and let rest for 30 minutes.
Time: PT30M
Add Yeast, Salt, and Oil
Sprinkle the instant yeast over the autolysed dough, add salt and olive oil, and mix until a smooth, slightly tacky dough forms.
Time: PT15M
Bulk Fermentation
Cover the bowl and let the dough rise at room temperature for 4 hours, performing a set of stretch‑and‑folds every 30 minutes (total 8 folds).
Time: PT4H
Cold Retard (Optional for Flavor)
Transfer the dough to a lightly oiled container, cover, and refrigerate for up to 24 hours for deeper flavor.
Time: PT0M
Preheat Oven and Stone
Place the pizza stone on the middle rack and preheat the electric oven to 630°F (330°C) with both top and bottom elements on. Heat for at least 45 minutes.
Time: PT45M
Temperature: 630°F
Prepare Tomato Sauce
In a small bowl, combine the crushed Italian tomatoes with a pinch of salt. No cooking needed; the sauce will concentrate in the oven.
Time: PT5M
Shape the Pizza
Turn the dough onto a lightly floured surface, gently stretch it into an 18‑inch round, leaving a thin edge. Let rest 10 minutes if the dough resists stretching.
Time: PT10M
Assemble Toppings
Spread a thin layer of tomato sauce over the stretched dough, leaving a ½‑inch border. Sprinkle shredded mozzarella evenly.
Time: PT5M
Bake the Pizza
Slide the pizza onto the hot stone using the peel. Bake for 5‑7 minutes, rotating the pizza halfway through for even browning.
Time: PT7M
Temperature: 630°F
Finish with Fresh Basil and Parmesan
Remove pizza from oven. Scatter fresh basil leaves, then shave Parmesan over the hot surface with a microplane. Drizzle a small amount of olive oil if desired.
Time: PT3M
Slice and Serve
Let the pizza rest 2 minutes, then cut into 8 slices with a pizza cutter. Serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 12 g
- Carbohydrates
- 30 g
- Fat
- 10 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of All‑Trumps Bread Flour: Bread flour, Tipo 00 flour
- Instead of Instant Yeast: Fresh yeast (use 3 g)
- Instead of Extra Virgin Olive Oil: Vegetable oil
- Instead of Italian Crushed Tomatoes: San Marzano canned tomatoes
- Instead of Low‑Moisture Mozzarella: Fresh mozzarella (drained)
- Instead of Fresh Basil Leaves: Dried basil (less flavor)
- Instead of Parmesan Cheese: Grated Pecorino Romano
Equipment Needed
- Mixing Bowl
- Kitchen Scale
- Dough Scraper
- Plastic Wrap
- Refrigerator
- Pizza Stone or Steel
- Pizza Peel
- Electric Oven
- Timer
- Sauce Spoon
- Scissors
- Microplane
- Pizza Cutter
Critical Steps — Do Not Skip
- Autolyse the flour and water for 30 minutes
- Maintain 68% hydration throughout dough handling
- Accurately preheat the oven and stone to 630°F
- Rotate the pizza halfway through baking for even char
- Shave Parmesan with a microplane while the pizza is hot
Chef Tips from the Video
- Use a bench scraper to gently lift the high‑hydration dough without tearing.
- A quick 30‑second steam burst (spritz water on the oven walls) can enhance crust lift, but the high hydration already creates steam internally.
- For an authentic New York flavor, use a blend of 70% bread flour and 30% high‑gluten flour.
Troubleshooting
Dough is too sticky and hard to shape.
Add a small amount of flour (10 g increments) during the stretch‑and‑folds, but keep additions minimal to preserve high hydration.
Crust is soggy instead of crisp.
Confirm the stone is fully preheated to 630°F and bake the pizza for the full 7 minutes, rotating as needed.
Cheese burns before the crust is done.
Reduce the oven temperature by 25°F or move the pizza slightly higher in the oven to protect the cheese.
Storage
Refrigerator: Unbaked dough can be stored in the fridge for up to 3 days; sauce up to 5 days.
Freezer: Dough can be frozen for up to 1 month; thaw overnight in the fridge before use.
Room temperature: Cooked pizza should not sit at room temperature longer than 2 hours.
Make-Ahead Tips
- Prepare the dough 24 hours ahead and keep refrigerated for better flavor.
- The tomato sauce can be made up to 3 days in advance and stored in an airtight container.
- Parmesan can be pre‑grated and kept in a sealed container to retain freshness.
Frequently Asked Questions
What is the cultural significance and history of New York‑style pizza in Italian‑American cuisine?
New York‑style pizza originated from Italian immigrants in the early 20th century who brought Neapolitan techniques to the United States. Over decades it evolved into a thin, foldable slice with a crisp, airy crust, becoming a staple of New York street food and a symbol of the city’s culinary identity.
How did the classic New York‑style pizza evolve from its Italian roots according to the discussion on The Pizza University & Culinary Arts channel?
The Pizza University & Culinary Arts channel explains that early New York pizzerias used heavily bromated, bleached flour for structure, resulting in a denser crust. Modern pizzolos like Julio Andreani switched to high‑hydration dough (68%) with stronger flour, creating a lighter, airier slice while keeping the iconic thinness.
What traditional regional variations of New York‑style pizza exist within the broader United States pizza culture?
While the classic New York slice is thin and crisp, regional twists include the “Sicilian” square pan in the Northeast, the “Grandma” style in New York suburbs, and the “New York‑style with extra sauce” trend highlighted by The Pizza University & Culinary Arts channel, which uses a slightly higher sauce‑to‑cheese ratio for sweetness.
What occasions or celebrations is New York‑style pizza traditionally associated with in New York culture?
New York‑style pizza is a go‑to food for late‑night gatherings, birthday parties, sports viewing, and street‑corner lunch breaks. It’s also a staple at community fundraisers and neighborhood block parties, symbolizing quick, shareable comfort.
What authentic traditional ingredients are essential for a classic New York‑style pizza versus acceptable substitutes?
Authentic ingredients include high‑protein, bromated bread flour (e.g., General Mills All‑Trumps), Italian crushed tomatoes with minimal seasoning, low‑moisture mozzarella, fresh basil, and grated Parmesan. Acceptable substitutes are bread flour or Tipo 00, San Marzano canned tomatoes, fresh mozzarella (well‑drained), and Pecorino Romano for Parmesan.
What other Italian‑American dishes pair well with a New York‑style pizza served by Julio Andreani’s Slice and Pie?
Classic pairings include a simple arugula salad with lemon vinaigrette, garlic knots, or a creamy Caesar salad. For a full Italian‑American meal, serve with antipasto platters, roasted meatballs, or a chilled glass of Chianti.
What are the most common mistakes to avoid when making New York‑style pizza at home?
Common errors include using low‑hydration dough, under‑preheating the stone, overloading the pizza with cheese, and not rotating the pizza during baking. Each mistake can lead to a dense, soggy crust rather than the desired airy, crispy texture.
Why does this New York‑style pizza recipe use a 68% hydration dough instead of a lower‑hydration dough?
A 68% hydration dough creates more steam during baking, which evaporates and leaves a light, airy crumb while still forming a crisp outer crust. Lower hydration results in a denser, chewier slice that lacks the characteristic “glass‑shatter” bottom.
Can I make the New York‑style pizza dough ahead of time and how should I store it?
Yes, the dough can be prepared up to 4 days ahead. Store it in a lightly oiled, airtight container in the refrigerator. Before shaping, let it sit at room temperature for about 30 minutes to relax the gluten.
What does the YouTube channel The Pizza University & Culinary Arts specialize in?
The YouTube channel The Pizza University & Culinary Arts specializes in professional‑level pizza education, covering dough science, oven technology, and regional pizza styles, while offering online and in‑person classes for aspiring pizzolos.
How does the YouTube channel The Pizza University & Culinary Arts' approach to New York‑style pizza differ from other pizza channels?
The Pizza University & Culinary Arts focuses on the scientific basis of high‑hydration dough, precise electric‑oven temperature control (630°F top and bottom), and ingredient sourcing, whereas many other channels emphasize traditional gas‑deck methods or shortcut recipes.
Last updated: August 29, 2026
