How to Make A Perfect New York Pizza Slice At Home
How to Make A Perfect New York Pizza Slice At Home is a medium American recipe that serves 4. 1800 calories per serving. Recipe by Brian Lagerstrom on YouTube.
Prep: 55 min | Cook: 9 min | Total: 1 hr 19 min
Cost: $27.18 total, $6.80 per serving
Ingredients
- 575 g Water (room temperature 68‑70°F (20‑21°C))
- 10 g Instant Yeast (or active dry yeast (use 12 g))
- 20 g Extra Virgin Olive Oil (about 1½ tbsp)
- 25 g Granulated Sugar
- 20 g Salt (fine table salt)
- 450 g All‑Purpose Flour
- 450 g Bread Flour
- 225 g Part‑Skim Mozzarella (shredded)
- 225 g Full‑Fat Mozzarella (shredded; ask deli for a block)
- 800 g Crushed Tomatoes (28 oz can, preferably San Marzano style)
- 15 g Sugar (for sauce)
- 8 g Salt (for sauce)
- 30 g Semolina Flour (for dusting pizza peel)
- 2 g Flake Sea Salt (e.g., Maldon) (sprinkle on finished pizza)
- 10 ml Olive Oil Spray (lightly spray dough trays)
Instructions
Combine liquid ingredients
Measure 575 g water (68‑70°F) in the mixing bowl, add 10 g instant yeast, 20 g olive oil, 25 g sugar, and 20 g salt. Stir until the yeast dissolves.
Time: PT5M
Add flours and mix
Add 450 g all‑purpose flour and 450 g bread flour to the bowl. Using a sturdy spoon, stir until the mixture forms a shaggy dough.
Time: PT5M
Initial hand knead
Wet your hands and use a claw‑grip to knead the shaggy mass for about 2 minutes, breaking up dry lumps.
Time: PT2M
Check dough temperature
Insert a probe thermometer into the dough; it should read 76‑78°F (24‑26°C). Adjust with a few seconds of extra kneading or a brief rest if needed.
Time: PT1M
First bulk fermentation
Cover the bowl with a lid or towel and let the dough rest for 20 minutes.
Time: PT20M
First stretch‑and‑fold
Perform 4‑5 stretch‑and‑fold cycles: pull a portion of dough until tension, then fold it back over. Repeat around the bowl.
Time: PT5M
Second bulk fermentation
Cover again and let the dough rest another 20 minutes.
Time: PT20M
Second stretch‑and‑fold
Repeat the stretch‑and‑fold technique exactly as before.
Time: PT5M
Final short rest
Cover and let the dough relax for 15 minutes so it becomes easier to divide.
Time: PT15M
Divide into dough balls
Lightly dust a cutting board, flip the dough onto it, and using a kitchen scale cut the dough into four equal 385 g pieces.
Time: PT5M
Shape dough balls
For each piece, fold the “wings” over, rotate 90°, fold again, then roll into a tight ball using cupped hands.
Time: PT5M
Cold ferment
Place each ball on a parchment‑lined half‑sheet tray, lightly spray with olive oil, cover with a plastic lid, and refrigerate for at least 24 hours.
Time: PT24H
Bring dough to room temperature
45 minutes before baking, remove the dough balls from the fridge and let them sit uncovered at room temperature.
Time: PT45M
Preheat oven with two pizza steels
Place one pizza steel on the middle rack and a second steel on the rack above it. Preheat the oven to its maximum, 550°F (288°C), for at least 45 minutes.
Time: PT45M
Temperature: 550°F
Prepare pizza sauce
Empty an 800 g can of crushed tomatoes into a bowl, add 15 g sugar and 8 g salt, stir to dissolve, then blend half of the mixture with an immersion blender until smooth.
Time: PT5M
Grate cheeses
Using a box grater, grate 225 g part‑skim mozzarella and 225 g full‑fat mozzarella. Set aside.
Time: PT5M
Stretch pizza dough
On a lightly floured surface, press the dough ball to form a 1‑inch thick edge, then stretch the center to about 8‑10 inches, finally pulling to 12‑14 inches using fingertip technique.
Time: PT5M
Assemble pizza
Dust the peel with semolina flour, transfer the stretched dough, spread a heaping ladle (≈5 oz) of sauce to the edges, sprinkle the grated cheese evenly, and finish with a pinch of flake sea salt.
Time: PT3M
Bake pizza
Slide the pizza onto the lower steel, bake for 6‑7 minutes total. After 3 minutes, rotate the pizza 180° with a turning peel and continue baking until the crust is golden and the cheese is bubbly.
Time: PT7M
Temperature: 550°F
Cool and serve
Remove the pizza with a peel and place on a wire rack for 2 minutes before slicing.
Time: PT2M
Nutrition Facts
- Calories
- 1800
- Protein
- 70 g
- Carbohydrates
- 180 g
- Fat
- 70 g
- Fiber
- 6 g
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Wheat, Milk
Ingredient Substitutions
- Instead of Instant Yeast: Active dry yeast, Fresh yeast
- Instead of Extra Virgin Olive Oil: Canola oil, vegetable oil
- Instead of Granulated Sugar: Honey, maple syrup (reduce liquid)
- Instead of Salt: Kosher salt (use 1.5× weight)
- Instead of All‑Purpose Flour: Bread flour (increase protein)
- Instead of Bread Flour: High‑protein flour, 00 flour
- Instead of Part‑Skim Mozzarella: Low‑moisture mozzarella
- Instead of Full‑Fat Mozzarella: Whole milk mozzarella
- Instead of Crushed Tomatoes: Whole peeled tomatoes blended
- Instead of Sugar (for sauce): Honey (½ tsp)
- Instead of Salt (for sauce): Kosher salt
- Instead of Semolina Flour: Fine cornmeal
- Instead of Flake Sea Salt (e.g., Maldon): Fleur de sel
- Instead of Olive Oil Spray: Vegetable oil spray
Equipment Needed
- Mixing Bowl
- Sturdy Spoon
- Kitchen Scale
- Dough Scraper
- Plastic Lid or Bowl Cover
- Parchment Paper
- Olive Oil Spray Bottle (optional)
- Pizza Steel (2 pieces)
- Oven Rack
- Pizza Peel (12‑13 in wide)
- Semolina Flour (or fine cornmeal) (optional)
- Box Grater
- Immersion Blender
- Ladle (4 oz)
- Wire Rack
- Timer
Critical Steps — Do Not Skip
- Checking dough temperature (76‑78°F) before bulk fermentation
- Performing stretch‑and‑fold cycles to develop gluten
- Cold fermentation for 24 hours
- Using two pizza steels and preheating to 550°F
- Dusting the peel with semolina flour to avoid sticking
- Rotating the pizza halfway through baking
Chef Tips from the Video
- A 50/50 blend of all‑purpose and bread flour (≈14.5% protein) gives the perfect balance of strength and chew for NY‑style pizza.
- Two pizza steels mimic the radiant heat of a New York brick oven, cutting bake time by ~20% and adding a subtle steam effect.
- Grating fresh mozzarella instead of using pre‑shredded eliminates anti‑caking agents and yields a smoother melt.
- Allow the cold‑fermented dough to come to room temperature before shaping; this prevents tearing and improves elasticity.
- A quick 90‑120 second re‑fire of a slice on the steel revives crust crispness and re‑melts cheese for a true slice‑shop experience.
Troubleshooting
Dough is too sticky and hard to handle.
Add a tablespoon of flour at a time while kneading, keeping the dough slightly tacky but not wet.
Dough does not rise during fermentation.
Check that the yeast is fresh and that the water temperature was within 68‑70°F. If needed, increase ambient temperature or add a pinch more yeast.
Crust is pale and undercooked.
Make sure both pizza steels are fully pre‑heated to 550°F and rotate the pizza halfway through baking.
Cheese separates or becomes oily.
Use the 50/50 mozzarella blend; avoid using only full‑fat mozzarella.
Pizza sticks to the peel.
Generously dust the peel with semolina flour and give the dough a quick shake before sliding it onto the steel.
Storage
Refrigerator: Dough balls can be kept in the fridge, covered, for up to 3 days.
Freezer: Freeze dough balls wrapped tightly for up to 1 month; thaw overnight in the fridge before use.
Room temperature: Do not store dough at room temperature for more than 2 hours.
Make-Ahead Tips
- The dough can be prepared up to step 12 and refrigerated for 24 hours.
- Sauce can be made a day ahead and stored in an airtight container in the fridge.
- Grated cheese can be kept in a sealed bag in the fridge for up to 2 days.
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 high‑gluten flour and fast‑pace environment of New York City, creating a large, foldable slice that became a staple of the city’s street‑food culture.
What are the traditional regional variations of New York Style Pizza within the United States?
While classic New York pizza features a thin, crisp‑yet‑chewy crust, variations include the “Sicilian” square‑pan style found in Brooklyn, the “Grandma” style in Queens, and the “St. Louis” style with a cracker‑like crust, each reflecting local preferences for dough thickness and cheese blend.
How is New York Style Pizza traditionally served in New York City?
In New York City the pizza is typically cut into large, foldable triangular slices, served hot on a simple cardboard or paper plate, and often eaten on the go with minimal toppings—just sauce, mozzarella, and a sprinkle of flake sea salt.
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, sports‑watch parties, and neighborhood block parties, symbolizing the city’s communal and fast‑service dining vibe.
What makes New York Style Pizza special or unique in American pizza cuisine?
Its hallmark is a high‑gluten flour blend, a very hot oven (≈550°F) that creates a crisp, slightly charred bottom while keeping the interior chewy, and a light cheese blend that provides flavor without excess oiliness.
What are the most common mistakes to avoid when making New York Style Pizza at home?
Common errors include using low‑protein flour, under‑heating the oven, over‑loading cheese, skipping the stretch‑and‑fold gluten development, and baking a cold dough without allowing it to come to room temperature.
Why does this New York Style Pizza recipe use a stretch‑and‑fold technique instead of a traditional knead‑only method?
Stretch‑and‑fold develops gluten in a gentler, less oxidative way than intensive kneading, preserving dough extensibility and creating the airy yet strong crumb that defines New York pizza.
Can I make the New York Style Pizza dough ahead of time and how should I store it?
Yes. After the initial bulk fermentation and shaping, cover the dough balls and refrigerate for at least 24 hours. Keep them sealed in a tray or plastic wrap; they can be frozen for up to a month.
What texture and appearance should I look for when the New York Style Pizza dough is ready to bake?
The dough should be smooth, slightly tacky, and have visibly risen about 5‑10% with small bubbles. After shaping, the crust edge should be about 1 inch thick and the center thin enough to see the parchment through.
How do I know when the New York Style Pizza is done cooking?
The crust should be golden‑brown with a few dark spots, the bottom should sound hollow when tapped, and the cheese should be bubbly with browned edges but not burnt. Total bake time is 6‑7 minutes at 550°F.
What does the YouTube channel Brian Lagerstrom specialize in?
The YouTube channel Brian Lagerstrom focuses on detailed, technique‑driven home cooking tutorials, especially bread, pizza, and high‑temperature oven recipes, with an emphasis on scientific explanations and equipment reviews.
How does the YouTube channel Brian Lagerstrom's approach to American pizza cooking differ from other pizza channels?
Brian Lagerstrom combines rigorous fermentation science, precise temperature control (using pizza steels and high‑heat ovens), and a no‑mixer, hands‑on method, whereas many other channels rely on shortcuts like pre‑made dough or lower‑temperature baking.
Last updated: August 20, 2026
