Description
Authentic New York–style pizza with a thin, foldable crust, crisp bottom, vibrant tomato sauce, and melty mozzarella perfect for homemade pizza nights. Easily adaptable to gluten-free or vegan diets.
Ingredients
For the Dough (Makes 2 pizzas):
– 3 cups (360g) bread flour (or all-purpose flour)
– 2 tablespoons granulated sugar
– ½ teaspoon instant yeast
– 1⅓ cups (315ml) ice water
– 1 tablespoon vegetable oil
– 1½ teaspoons table salt
For the Sauce:
– 1 (28-oz) can whole peeled tomatoes
– 1 tablespoon extra-virgin olive oil
– 1 teaspoon red wine vinegar
– 1 large garlic clove, minced
– 1 teaspoon salt
– 1 teaspoon dried oregano
– 1 teaspoon granulated sugar
For Assembly:
– 2 cups (8 oz) shredded whole-milk mozzarella cheese
– ½ cup finely grated Parmesan cheese
– 3 tablespoons semolina flour or cornmeal (for dusting peel/baking surface)
Instructions
- Make the dough: In a food processor, pulse flour, sugar, and yeast to combine. With motor running, slowly add ice water until a shaggy dough forms (5–10 sec). Let rest 10 minutes.
- Add oil and salt; process 1 minute until smooth. Shape into a ball.
- Place in a lightly oiled bowl, cover with plastic wrap, and refrigerate for 24–72 hours.
- Make the sauce: Drain tomatoes, discard liquid. Blend with olive oil, vinegar, garlic, salt, oregano, and sugar until smooth. Set aside.
- 1 hour before baking, place a pizza stone on the second-highest oven rack. Preheat oven to 500°F (260°C) for at least 60 minutes.
- Divide dough in half. Shape each into a tight ball. Place on a lightly greased baking sheet, cover loosely with greased plastic, and let rest at room temperature for 1 hour.
- On a floured surface, stretch one dough ball into a 13-inch circle. Transfer to a semolina-dusted pizza peel.
- Spread ~¾ cup sauce over dough, leaving a ½-inch border. Sprinkle with Parmesan, then mozzarella.
- Slide pizza onto hot stone. Bake for 10–12 minutes, until crust is golden and cheese is bubbly.
- Cool 5 minutes before slicing. Repeat with second dough ball.
Notes
– Bread flour is key for chewy, authentic texture—but all-purpose works in a pinch.
– No pizza stone? Use an inverted heavy baking sheet preheated in the oven.
– Gluten-free: Substitute with a high-quality GF bread flour blend (add 1 tsp xanthan gum if not included).
– Vegan option: Use dairy-free mozzarella and omit Parmesan (or use vegan alternative).
– Avoid sogginess: Don’t overload sauce or cheese; preheat stone thoroughly.
– Make ahead: Dough keeps refrigerated up to 3 days or frozen up to 3 months (thaw in fridge overnight).
- Prep Time: 20 minutes (+ 24–72 hours chilling + 1 hour rest)
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American (New York–style Italian-American)
Nutrition
- Serving Size: 1 slice (1/8 of one pizza)
- Calories: ~220
- Sugar: 3g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 15mg