New York Style Pizza
New York Style Pizza is a medium American recipe that serves 4. 350 calories per serving. Recipe by DannyDoughBallz on YouTube.
Prep: 2 hrs 50 min | Cook: 12 min | Total: 3 hrs 17 min
Cost: $7.42 total, $1.85 per serving
Ingredients
- 500 g Bread Flour (High‑protein flour for chewiness)
- 325 ml Water (Lukewarm, about 105°F (40°C))
- 7 g Instant Yeast (2 tsp; active dry yeast works too)
- 10 g Sugar (2 tsp, feeds the yeast)
- 10 g Salt (2 tsp fine sea salt)
- 15 ml Olive Oil (1 tbsp extra‑virgin)
- 400 g Canned Crushed Tomatoes (One 14‑oz can, preferably San Marzano)
- 2 cloves Garlic (Minced)
- 1 tsp Dried Oregano (Ground)
- 5 leaves Fresh Basil (Torn, optional)
- 10 ml Olive Oil (2 tsp for sauce)
- 2 g Salt (1/4 tsp for sauce)
- 1 g Black Pepper (1/4 tsp freshly ground)
- 300 g Low‑Moisture Mozzarella (Shredded)
- 20 g Parmesan Cheese (Finely grated)
Instructions
Combine Dry Ingredients
In a large mixing bowl whisk together the bread flour, instant yeast, sugar, and salt until evenly distributed.
Time: PT5M
Add Wet Ingredients and Knead
Create a well in the center, pour in the lukewarm water and olive oil, then mix with a spoon until a shaggy dough forms. Knead by hand or with a stand mixer for about 10 minutes until the dough is smooth, elastic, and pulls away from the bowl.
Time: PT10M
First Fermentation (Bulk Rise)
Shape the dough into a ball, lightly coat with olive oil, cover the bowl tightly with plastic wrap, and let it rise at room temperature (around 70°F/21°C) for 1 hour 30 minutes, or until doubled in size.
Time: PT1H30M
Prepare Tomato Sauce
While the dough rises, heat 2 tsp olive oil in a saucepan over medium heat. Add minced garlic and sauté 30 seconds. Stir in crushed tomatoes, dried oregano, a pinch of salt and pepper. Simmer gently for 10‑15 minutes, then stir in torn basil leaves and remove from heat.
Time: PT15M
Temperature: Medium heat
Preheat Oven and Pizza Stone
Place the pizza stone on the middle rack of the oven and preheat to 500°F (260°C) for at least 30 minutes so the stone is thoroughly heated.
Time: PT30M
Temperature: 500°F
Divide and Shape Dough
Punch down the risen dough, turn it onto a lightly floured surface, and divide into two equal portions (about 350 g each). Shape each portion into a tight ball, cover, and let rest 10 minutes. Then stretch or roll each ball into a 12‑inch circle, leaving a slightly thicker edge for the crust.
Time: PT10M
Top the Pizza
Transfer the stretched dough onto a parchment‑lined pizza peel. Spread a thin layer (≈¼ cup) of tomato sauce, sprinkle evenly with shredded mozzarella, and finish with a light dusting of grated Parmesan.
Time: PT5M
Bake Pizza
Slide the pizza onto the preheated stone. Bake for 10‑12 minutes, or until the crust is golden‑brown, the cheese is bubbling and lightly browned at the edges.
Time: PT12M
Temperature: 500°F
Cool and Slice
Remove the pizza with the peel, let it rest 5 minutes on a cutting board, then slice with a sharp knife or pizza cutter. Serve hot and fold the slice in the classic New York style!
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 15 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Vegetarian, Can be made vegan by substituting dairy‑free cheese
Allergens: Wheat, Milk
Ingredient Substitutions
- Instead of Bread Flour: All‑Purpose Flour
- Instead of Instant Yeast: Fresh Yeast
- Instead of Sugar: Honey
- Instead of Salt: Kosher Salt
- Instead of Olive Oil: Vegetable Oil
- Instead of Canned Crushed Tomatoes: Tomato puree
- Instead of Garlic: Garlic powder
- Instead of Fresh Basil: Dried basil
- Instead of Low‑Moisture Mozzarella: Part‑skim mozzarella
- Instead of Parmesan Cheese: Pecorino Romano
Equipment Needed
- Mixing Bowl
- Kitchen Scale
- Stand Mixer with Dough Hook (optional)
- Dough Scraper (optional)
- Plastic Wrap
- Pizza Stone
- Pizza Peel
- Oven
- Saucepan
- Rolling Pin (optional)
- Cutting Board
- Chef's Knife
Critical Steps — Do Not Skip
- Kneading the dough until smooth and elastic
- Allowing the dough to double in size during bulk rise
- Preheating the pizza stone to a very high temperature
- Stretching the dough without deflating the air pockets
- Baking at 500°F for a short, intense bake
Chef Tips from the Video
- Cold‑ferment the dough overnight for extra flavor and a chewier texture.
- Brush the crust edge with a little olive oil before baking for a glossy finish.
- For an authentic fold, let the slice cool just a minute; the crust stays pliable when hot.
Troubleshooting
Dough is too sticky and hard to shape
Add flour a tablespoon at a time while kneading, or let the dough rest covered for 10 minutes to hydrate the flour.
Crust turns out soggy
Use a very hot stone, keep sauce thin, and bake on the stone rather than a sheet pan.
Cheese doesn’t melt or browns unevenly
Make sure the oven is fully preheated and use low‑moisture mozzarella; if needed, move the pizza to the top rack for the last minute.
Storage
Refrigerator: Store leftover pizza in an airtight container for up to 3 days.
Freezer: Wrap slices tightly in foil and place in a freezer bag; freeze up to 2 months.
Room temperature: Do not store at room temperature longer than 2 hours.
Make-Ahead Tips
- After the first rise, you can refrigerate the dough, covered, for up to 24 hours; bring to room temperature before shaping.
- The tomato sauce can be prepared 2 days ahead and stored in the fridge.
- Pre‑bake the crust for 4‑5 minutes if you plan to add heavy toppings later.
Frequently Asked Questions
What is the cultural significance and history of New York Style Pizza in American cuisine?
New York Style Pizza originated in the early 20th century among Italian immigrants in New York City, adapting the Neapolitan tradition to larger, foldable slices that could be eaten on the go. It became a staple of the city’s street food culture and a symbol of New York’s fast‑paced lifestyle.
What are the traditional regional variations of New York Style Pizza within the United States?
While the classic New York slice features a thin, chewy crust and simple tomato‑mozzarella topping, variations include the “Sicilian” square‑pan version with a thicker, focaccia‑like base, and the “Grandma” style that is baked in a pan and cut into squares. All share the hallmark high‑heat bake and high‑gluten dough.
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 lengthwise in the hand, and eaten hot. It is often accompanied by a cold soda or a bottle of water, and many locals add a light drizzle of olive oil or a sprinkle of grated Parmesan before eating.
On what occasions is New York Style Pizza traditionally enjoyed in American culture?
New York Style Pizza is a go‑to food for casual gatherings, late‑night meals after a night out, sports viewing parties, and birthday celebrations. Its quick, handheld nature makes it popular for street fairs and office lunches as well.
What makes New York Style Pizza special or unique in American pizza traditions?
Its defining traits are the high‑gluten dough that yields a crisp yet airy crust, the ultra‑hot oven (500‑550°F) that creates a characteristic leopard‑spot char, and the thin layer of sauce topped with low‑moisture mozzarella that melts perfectly without sogginess.
What are the most common mistakes to avoid when making New York Style Pizza at home?
Common errors include under‑kneading the dough, not allowing a full rise, using a low‑temperature oven, overloading the pizza with sauce, and baking on a cold surface. Each of these leads to a dense, soggy, or uneven crust.
Why does this New York Style Pizza recipe use a 500°F oven instead of a lower temperature?
A 500°F (260°C) oven replicates the intense heat of a New York pizza oven, cooking the crust in 10‑12 minutes and creating the signature crisp‑chewy texture. Lower temperatures require longer bake times and produce a softer, less authentic crust.
Can I make the dough for New York Style Pizza ahead of time and how should I store it?
Yes. After the first rise, cover the dough tightly with plastic wrap and refrigerate for up to 24 hours. Bring it to room temperature before shaping; the cold fermentation adds flavor and improves chewiness.
What texture and appearance should I look for when the New York Style Pizza is done cooking?
The crust should be golden‑brown with a slight char on the edges, and the cheese should be bubbling with light brown spots. The slice should be firm enough to hold toppings yet flexible enough to fold without cracking.
What does the YouTube channel DannyDoughBallz specialize in?
The YouTube channel DannyDoughBallz focuses on homemade bread, pizza, and dough‑based recipes, offering step‑by‑step tutorials that emphasize technique, flavor development, and the science behind perfect crusts.
How does the YouTube channel DannyDoughBallz's approach to pizza making differ from other pizza channels?
DannyDoughBallz combines high‑heat home‑oven techniques with detailed explanations of dough fermentation, often using a pizza stone and precise temperature guidance, whereas many channels rely on store‑bought dough or lower‑heat baking methods.
Last updated: August 28, 2026
