New York-style pizza at home, v2.0
New York-style pizza at home, v2.0 is a medium American recipe that serves 4. 500 calories per serving. Recipe by Adam Ragusea on YouTube.
Prep: 24 hrs 37 min | Cook: 1 hr 7 min | Total: 26 hrs 4 min
Cost: $7.96 total, $1.99 per serving
Ingredients
- 2.5 cups Warm Water (Warm (about 110°F) to activate yeast)
- 1 tablespoon Granulated Sugar (Helps crust brown in home oven)
- 1 teaspoon Active Dry Yeast (Fresh, not expired)
- 2 tablespoons Olive Oil (Extra‑virgin, adds browning)
- 1 tablespoon Salt (Kosher or table salt)
- 5 cups Bread Flour (High‑protein; add more by feel if needed)
- 14 ounces Low‑Moisture Whole Milk Mozzarella (Shredded; keep cold until use)
- 28 ounces Canned Crushed Tomatoes (No cooking needed; use a strong brand)
- 1 teaspoon Dried Oregano (Adds classic pizza flavor)
- 2 tablespoons Olive Oil (For sauce; extra‑virgin preferred)
- 0.125 teaspoon Granulated Sugar (Pinch for sauce balance)
- 2 tablespoons Grated Parmesan Cheese (Optional; sprinkle under mozzarella)
- 2 tablespoons Cornmeal (Dust peel to prevent sticking)
- 2 tablespoons All‑Purpose Flour (Dust work surface)
Instructions
Activate Yeast
Combine warm water, sugar, and yeast in the bowl. Stir gently and let sit for 5 minutes until foamy.
Time: PT5M
Combine Ingredients and Knead
Add olive oil, salt, and bread flour to the bowl. Mix with a spatula until a shaggy mass forms, then knead by hand in the bowl for about 10 minutes, adding a little extra flour only if the dough is unworkable.
Time: PT15M
Portion and Oil Dough Balls
Divide the dough into four equal balls. Lightly oil each ball and the inside of four storage containers with olive oil.
Time: PT5M
Cold Fermentation
Cover the containers and place the dough balls in the refrigerator for at least 24 hours (up to 7 days).
Time: PT24H
Preheat Oven and Steel
Set the oven to 550°F on the convection‑roast setting and place the pizza steel on the second highest rack. Preheat for a full hour.
Time: PT1H
Temperature: 550°F
Make Pizza Sauce
In a bowl, combine the crushed tomatoes, a pinch of sugar, dried oregano, and 2 Tbsp olive oil. Stir; do not cook.
Time: PT5M
Stretch and Shape Dough
Remove one dough ball from the fridge, place on a lightly floured surface, and gently press the edges outward while letting the center sag. Use a gravity‑stretch method to form an oval about 12‑inch long.
Time: PT5M
Add Sauce, Cheese, and Parmesan
Spread a thin layer of sauce over the stretched dough, sprinkle grated Parmesan around the edge, then top evenly with shredded low‑moisture mozzarella.
Time: PT5M
Bake Pizza
Slide the pizza onto the preheated steel using a cornmeal‑dusted peel. Bake for 6‑7 minutes until the crust is deep brown with leopard spots and the cheese is melted and lightly browned.
Time: PT7M
Temperature: 550°F
Cool and Slice
Let the pizza rest on a cooling rack for 2 minutes, then cut into slices with a chef's knife.
Time: PT2M
Nutrition Facts
- Calories
- 500
- Protein
- 20 g
- Carbohydrates
- 60 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Wheat, Milk
Ingredient Substitutions
- Instead of Warm Water: hot tap water
- Instead of Granulated Sugar: honey, maple syrup
- Instead of Active Dry Yeast: instant yeast (use same amount)
- Instead of Olive Oil: vegetable oil
- Instead of Salt: sea salt
- Instead of Bread Flour: all‑purpose flour (less chewy)
- Instead of Low‑Moisture Whole Milk Mozzarella: part‑skim mozzarella, low‑moisture part‑skim mozzarella
- Instead of Canned Crushed Tomatoes: tomato sauce
- Instead of Dried Oregano: Italian seasoning
- Instead of Olive Oil: vegetable oil
- Instead of Granulated Sugar: honey
- Instead of Grated Parmesan Cheese: pecorino romano
- Instead of Cornmeal: semolina
- Instead of All‑Purpose Flour: bread flour
Equipment Needed
- Large Mixing Bowl
- Spatula
- Kitchen Scale (optional)
- Plastic Wrap
- Refrigerator
- Pizza Steel
- Oven
- Pizza Peel
- Cornmeal
- Flour (for dusting)
- Tongs
- Cooling Rack
- Chef's Knife
- Oven Mitts
Critical Steps — Do Not Skip
- Bloom yeast to confirm activity
- Knead dough until a smooth, elastic texture develops
- Cold ferment for at least 24 hours for flavor and chew
- Preheat pizza steel for a full hour to reach 550°F
- Stretch dough without tearing using the gravity‑stretch method
- Bake quickly at high heat for a crisp, leopard‑spotted crust
Chef Tips from the Video
- Use the minimum amount of flour when kneading; a wetter dough bakes lighter and crisper.
- Oil the dough balls and containers; the oil acts as a thermal bridge for browning.
- A pizza steel conducts heat faster than stone, giving that coveted leopard‑spot crust in a home oven.
- Stretch the dough into an oval rather than a perfect circle for authentic New York foldable slices.
- Pull the finished pizza onto a cooling rack with tongs to free the peel for the next pizza.
Troubleshooting
Dough is too sticky to handle.
Add a sprinkle of flour very gradually, but keep the dough as wet as possible; a wet dough yields a lighter crust.
Dough does not rise during fermentation.
Check that the yeast is fresh; if the bloom step shows no foam, discard and use new yeast.
Crust is pale and not crisp.
Ensure the steel is preheated for a full hour at 550°F and use the convection‑roast setting for maximum heat transfer.
Cheese releases a lot of oil and makes the pizza soggy.
Keep the mozzarella cold until it hits the oven and use low‑moisture whole‑milk mozzarella; avoid fresh mozzarella.
Sauce tastes flat.
Add a pinch more sugar or a splash of extra‑virgin olive oil to brighten the canned tomatoes.
Storage
Refrigerator: Dough balls up to 7 days; sauce up to 5 days; shredded mozzarella up to 3 days.
Freezer: Dough balls can be frozen for up to 2 months; thaw overnight in the fridge before use.
Room temperature: Do not store dough or cheese at room temperature; only the assembled pizza can sit for 30 minutes max.
Make-Ahead Tips
- Prepare the dough and refrigerate for up to a week; freeze for longer storage.
- The uncooked tomato sauce can be made 2 days ahead and kept refrigerated.
- Grate mozzarella and keep it in an airtight container in the fridge; it stays fresh for several days.
Frequently Asked Questions
What is the cultural significance and history of New York‑style pizza in American cuisine?
New York‑style pizza originated with Italian immigrants in the early 20th century, adapting Neapolitan pies to the high‑heat, coal‑fired ovens of New York City. It became a staple street‑food, known for its large, thin, foldable slices that fed busy city workers.
What are the traditional regional variations of New York‑style pizza within the United States?
While the classic New York slice uses low‑moisture whole‑milk mozzarella and a simple tomato sauce, variations include adding pepperoni, sausage, or a thin layer of grated Parmesan. Some boroughs favor a slightly thicker crust, but the hallmark remains a crisp, chewy base.
How is New York‑style pizza traditionally served in New York City?
In New York City the pizza is typically sold by the slice, folded in half, and eaten on the go. It is served on a simple paper plate, often with a side of grated Parmesan and a drizzle of olive oil.
What occasions or celebrations is New York‑style pizza traditionally associated with in American culture?
New York‑style pizza is a go‑to food for casual gatherings, late‑night meals after a night out, and sports‑watching parties. It’s also a staple at office lunches and birthday celebrations because it’s easy to share.
How does New York‑style pizza fit into the broader Italian‑American cuisine tradition?
It represents the American adaptation of Italian pizza, emphasizing convenience, larger portion size, and a focus on a crisp, chewy crust that can be eaten with hands, reflecting the fast‑paced lifestyle of New York diners.
What are the authentic traditional ingredients for New York‑style pizza versus acceptable substitutes?
Authentic ingredients include high‑protein bread flour, low‑moisture whole‑milk mozzarella, canned crushed tomatoes, dried oregano, and olive oil. Acceptable substitutes are all‑purpose flour (less chew), part‑skim mozzarella, and tomato sauce if crushed tomatoes are unavailable.
What other American dishes pair well with New York‑style pizza?
Classic pairings include a simple Caesar salad, garlic knots, or a cold craft beer. For a heartier meal, serve the pizza alongside a bowl of minestrone soup or a side of roasted vegetables.
What makes New York‑style pizza special or unique in American pizza cuisine?
Its hallmark is a high‑hydration, wet dough that yields a light, airy crumb and a crisp, caramelized crust, combined with a solid layer of low‑moisture mozzarella that melts evenly without making the crust soggy.
What are the most common mistakes to avoid when making New York‑style pizza at home?
Common errors include using too much flour (resulting in a dense crust), under‑preheating the steel, using fresh mozzarella (which adds excess moisture), and over‑baking which burns the cheese before the crust browns.
Why does this New York‑style pizza recipe use a pizza steel instead of a stone?
A pizza steel conducts heat faster than stone, reaching the 550°F needed for a quick bake and creating the characteristic leopard‑spot crust in a home oven, which a stone cannot achieve as efficiently.
Can I make the dough for New York‑style pizza ahead of time and how should I store it?
Yes, the dough can be cold‑fermented in the refrigerator for up to 7 days or frozen for up to 2 months. Keep each ball lightly oiled in an airtight container; thaw frozen dough overnight in the fridge before shaping.
What does the YouTube channel Adam Ragusea specialize in?
The YouTube channel Adam Ragusea focuses on approachable, science‑based cooking tutorials that blend culinary technique with food history, often emphasizing home‑cookable versions of classic dishes.
How does the YouTube channel Adam Ragusea's approach to pizza making differ from other cooking channels?
Adam Ragusea emphasizes practical home‑kitchen equipment, explains the why behind each step (like dough hydration and steel conductivity), and avoids unnecessary gadgets, making his pizza tutorials realistic for everyday cooks.
Last updated: August 16, 2026
