New York-Style Pizza is famous for its large, thin, yet chewy crust, tangy tomato sauce, and generous layers of cheese. It’s the kind of pizza you can fold in half and eat on the go, with each bite offering a perfect balance of flavors and textures. The pizza is traditionally topped with mozzarella, fresh basil, and a variety of toppings, but in this recipe, we’ll avoid any pork-based options (like pepperoni or sausage) while still keeping it authentically delicious.
Whether you’re craving a classic Margherita, a veggie-loaded pie, or a cheese pizza with a little extra flair, this recipe will guide you through the steps to make New York-style pizza from scratch, including the dough, sauce, and tips for topping your pizza in style.
Ingredients:
For the Pizza Dough:
- 4 cups all-purpose flour (plus extra for dusting)
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 1 tablespoon active dry yeast
- 1 1/2 cups warm water (about 110°F/43°C)
- 1 tablespoon olive oil (plus more for greasing)
- 1 teaspoon garlic powder (optional for added flavor)
For the Pizza Sauce:
- 1 can (14.5 oz) crushed tomatoes (or tomato puree)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/2 teaspoon sugar (optional, to balance acidity)
For the Toppings:
- 2 cups whole milk mozzarella cheese (grated or shredded)
- 1/2 cup grated Parmesan cheese (optional)
- 1 tablespoon fresh basil, chopped (optional)
- 1 cup fresh vegetables (like bell peppers, onions, mushrooms, spinach, or olives)
- 1/2 cup ricotta cheese (optional for a creamy topping)
- Olive oil (for drizzling)
For Serving:
- Crushed red pepper flakes (optional, for a bit of heat)
- Freshly grated Parmesan (optional)
- Fresh basil leaves (for garnish)
Instructions:
Step 1: Prepare the Pizza Dough
- Activate the yeast: In a small bowl, combine 1 1/2 cups of warm water and the sugar. Sprinkle the active dry yeast over the water and stir to dissolve. Let the mixture sit for about 5-10 minutes until it becomes frothy, indicating that the yeast is active.
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, salt, and garlic powder (if using). Make a well in the center and pour in the yeast mixture along with 1 tablespoon of olive oil.
- Form the dough: Using a wooden spoon or your hands, stir the ingredients together until a dough begins to form. If the dough is too sticky, add a bit more flour, 1 tablespoon at a time. If it’s too dry, add a small amount of water.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead it for about 8-10 minutes until the dough becomes smooth and elastic. You can add a little more flour if the dough is too sticky, but be careful not to add too much.
- Let the dough rise: Grease a large bowl with a bit of olive oil and place the dough in the bowl, turning it to coat all sides with the oil. Cover the bowl with a damp towel or plastic wrap and let the dough rise in a warm place for 1 to 1 1/2 hours, or until it doubles in size.
Step 2: Prepare the Pizza Sauce
- Cook the garlic: In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, but not browned.
- Add the tomatoes: Add the crushed tomatoes to the pan and stir to combine with the garlic. Bring the sauce to a simmer.
- Season the sauce: Stir in the oregano, basil, salt, pepper, and sugar (if using). Let the sauce simmer on low heat for 15-20 minutes, stirring occasionally, to allow the flavors to blend. Taste and adjust the seasoning if needed.
- Cool the sauce: Once the sauce has thickened, remove it from the heat and allow it to cool to room temperature before spreading it on the dough. This prevents the dough from becoming soggy.
Step 3: Assemble the Pizza
- Preheat the oven: Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it preheats. A pizza stone will help achieve that crispy, New York-style crust.
- Prepare the dough: Punch down the dough after it has risen, then turn it out onto a lightly floured surface. Divide the dough in half if you’re making two pizzas, or keep it whole for one large pizza.
- Roll out the dough: Using a rolling pin, roll out the dough to your desired thickness. For a classic New York-style pizza, roll it thin but not so thin that it tears. Aim for a diameter of about 12-14 inches.
- Transfer the dough: If you’re using a pizza stone, sprinkle a little cornmeal or flour onto a pizza peel (or the back of a baking sheet) and transfer the rolled-out dough onto it. If you’re using a baking sheet, simply place the dough onto a greased sheet.
- Add the sauce: Spread a thin, even layer of the cooled pizza sauce over the dough, leaving a small border around the edges for the crust. You don’t need to use too much sauce—just enough to cover the surface.
- Add the cheese: Sprinkle an even layer of shredded mozzarella cheese over the sauce. You can add a little grated Parmesan cheese as well for extra flavor, but it’s optional.
- Top with vegetables: Add your favorite non-pork toppings. You can use a variety of vegetables like bell peppers, onions, mushrooms, spinach, olives, or even artichokes. Avoid overloading the pizza with toppings to ensure it bakes evenly.
- Drizzle with olive oil: For extra flavor, drizzle a little olive oil over the top of the pizza.
Step 4: Bake the Pizza
- Bake the pizza: Carefully transfer the pizza into the preheated oven. If using a pizza stone, slide the pizza off the peel and onto the stone. Bake for about 10-12 minutes, or until the crust is golden and crispy and the cheese is melted and bubbling.
- Check for doneness: Keep an eye on the pizza to prevent burning, especially on the edges. The pizza is done when the crust is golden brown and the cheese has melted completely with some brown spots.
- Remove and cool: Once the pizza is baked to perfection, remove it from the oven and let it cool for a couple of minutes before slicing. This allows the cheese to set and makes cutting easier.
Step 5: Serve and Enjoy!
Slice the pizza into wedges and serve hot. If desired, top with fresh basil leaves or a sprinkle of red pepper flakes for a bit of heat. A drizzle of olive oil right before serving also adds extra richness and flavor.
Tips for Perfect New York-Style Pizza:
- Use high-protein flour: If you can find it, use high-protein flour (such as bread flour) for the dough. This will give you that characteristic chewy texture that New York-style pizza is known for.
- Cold fermentation: For an even better crust, you can cold-ferment the dough by letting it rise in the refrigerator for 24-48 hours. This allows the dough to develop more complex flavors and results in a crispier crust.
- Don’t overload the pizza: Keep the toppings simple and don’t overload the pizza with too many ingredients. Too many toppings can make the pizza soggy and prevent it from crisping up properly.
- Bake on a pizza stone: For the best results, bake your pizza on a preheated pizza stone. The stone will absorb moisture and heat the pizza evenly, giving it that crisp, thin crust that New York-style pizza is known for.
- Serve immediately: New York-style pizza is best served right out of the oven while the crust is still crispy and the cheese is gooey. It’s perfect for folding in half and eating on the go!
Conclusion:
New York-style pizza is a beloved classic, and making it at home allows you to customize it to your taste. This recipe for New York-style pizza with a thin, crispy crust and delicious, non-pork toppings will bring the flavors of the Big Apple to your kitchen. Whether you stick with a simple cheese pizza or add a variety of fresh veggies, each bite will be a little taste of NYC. Enjoy the experience of making and eating this iconic dish with family and friends!
4o mini