New York Style Pizza Recipe

4.84 from 6 votes

This is the best thin crust pizza recipe outside of New York!

Prep Time30

Cook Time40

Chill Time1

Total Time1 1 10

Course: Dinner

Cuisine: American, Italian

Servings: slices

Combine the water, sugar, and yeast in a bowl. Let it sit for a few minutes.
⅔ cup water, 1 teaspoon granulated sugar, ½ teaspoon instant yeast
Whisk together the flour and salt in the bowl of a stand mixer.
2 cups all-purpose flour, ½ teaspoon kosher salt
Replace the whisk with the dough hook. Add in the water mixture and mix on low for a few minutes until the dough becomes smooth and elastic.
Remove the dough and form into a ball. Coat the dough in olive oil and place back in the bowl. Cover with plastic wrap and allow it to rest in the refrigerator overnight.
1 teaspoon olive oil

Crush the tomatoes in a bowl, using your hands to break them up.
28 ounces whole peeled tomatoes
Heat the oil in a saucepan set over medium heat. Add in the onion, herbs, and salt, cooking for a couple of minutes until soft.
1 tablespoon olive oil, ¼ cup finely chopped onion, ½ teaspoon dried oregano, ½ teaspoon dried basil, ⅛ teaspoon kosher salt
Add in the garlic and cook for a minute until fragrant, then add in the tomato mixture and sugar.
3 cloves garlic, 1½ teaspoons granulated sugar
Bring the mixture to a boil, then reduce the heat to low, and simmer for 30-45 minutes until the sauce has reduced.

In the morning, allow the dough to come to room temperature while you preheat the oven to 400°F.
Place a pizza stone or pizza pan in the oven.
Place the ball of dough in the center of a large square of parchment paper. Roll out the dough into a 14 to 15-inch crust.
Top with pizza sauce and cheese.
3 cups freshly shredded mozzarella cheese
Carefully slide the pizza onto the pizza stone or pan. Bake for 10-12 minutes.

Make sure to use warm, not hot, water. Water that is too hot could kill the yeast.
Weigh the dough ingredients using a kitchen scale or measure using the spoon-and-level method to avoid a dense dough.
Let the dough slow ferment in the refrigerator for at least 24 hours or up to 72 hours for the best flavor. This slow rise leads to better tasting dough!
You can roll out your dough using a rolling pin or the palms of your hands. If you're feeling adventurous, try tossing it like the pros!
Let your oven preheat for at least 1 hour to ensure it is at the correct temperature. Leave the pizza stone or pan in the oven while it preheats.
Take care not to add too much sauce to your pizza or it will become soggy and the crust may end up undercooked.

Storage: Store New York style pizza in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.