New York-Style

Classic New York Pizza Recipe

Definitive New York-style pizza recipe by J. Kenji López-Alt, featuring a crisp yet tender crust, classic tomato sauce, and full-fat mozzarella, fully detailed for first-time home pizza makers.

65% hydration

26h fermentation

4.9

Ingredients

Quantities update for pizza count and yeast type.

Pizzas

Yeast

638 g

Bread flour

15 g

Granulated sugar

10 g

Kosher salt

10 g

Instant yeast

415 g

Water

45 ml

Extra-virgin olive oil

800 g

Whole peeled tomatoes

15 ml

Extra-virgin olive oil (for sauce)

2 cloves

Garlic cloves

1 tsp

Dried oregano

Optional

1 pinch

Red pepper flakes

Optional

2 sprigs

Fresh basil sprigs

5 g

Sugar (for sauce)

454 g

Full-fat dry mozzarella cheese

Instructions

Prepare dry ingredients

5 min

638 g

Bread flour

15 g

Granulated sugar

10 g

Kosher salt

10 g

Instant yeast

IDY

In the bowl of a food processor, combine bread flour (638g), granulated sugar (15g), kosher salt (10g), and instant yeast (10g). Pulse 3 to 4 times for 1 second each to evenly mix.

Tips

Scrape down sides of the bowl after pulsing to ensure even mixing.
Do not over-pulse to avoid overheating the flour.

Incorporate liquids

1 min

415 g

Water

45 ml

Extra-virgin olive oil

Slowly pour water (415g) and extra-virgin olive oil (45ml) into the processor while running on low. Process until dough forms a ball, then continue 15 seconds longer.

Tips

If dough seems too wet, add flour 1 teaspoon at a time.
If dough seems too dry, add water 1 teaspoon at a time.

Knead briefly and divide

5 min

Turn dough out on floured surface, knead 2-3 times gently, and divide into 3 equal portions (~378g each). Shape into smooth balls.

Tips

Use cupped hands to roll dough into tight balls.
Tuck edges under while rotating to create surface tension.

Cold fermentation

24 h

Place dough balls into oiled containers or bags. Seal and refrigerate 24 to 120 hours.

Tips

Dough should expand slowly in fridge and show small gas bubbles.
Longer fermentation improves flavor.

Room temperature proof

2 h

Remove dough from fridge 2 hours before baking. Rest in floured bowls, covered, until doubled in size.

Tips

Keep room temperature around 22-24°C (72-75°F) for consistent proofing.
Avoid drafts or cold spots.

Prepare pizza sauce

10 min

800 g

Whole peeled tomatoes

15 ml

Extra-virgin olive oil (for sauce)

2 cloves

Garlic cloves

1 tsp

Dried oregano

1 pinch

Red pepper flakes

5 g

Sugar (for sauce)

2 sprigs

Fresh basil sprigs

In a bowl, combine whole peeled tomatoes (800g), extra-virgin olive oil (for sauce) (15ml), grated garlic cloves (2cloves), dried oregano (1tsp), red pepper flakes (1pinch), sugar (for sauce) (5g), fresh basil sprigs (2sprigs), and salt to taste. Blend until smooth and adjust seasoning.

Tips

Use immersion blender for smoother control.
Always taste and adjust salt before using sauce.

Preheat Home Oven

2 min

Home Oven

Place a pizza stone or steel on the top rack of your home oven. Set the oven to 275°C (500°F) and let it heat for at least 45 minutes before baking.

Tips

Preheating for a full 45 minutes ensures the stone is evenly heated.
Use the convection setting if available for better top heat.
Avoid opening the oven door during preheat.

Shape the dough

5 min

Place dough ball on floured surface. Press center outward, leaving 1-inch rim. Stretch gently with knuckles to 12-14 inch circle.

Tips

Avoid pressing air out of edge to preserve cornicione.
If holes form, pinch gently to close.

Assemble the pizza

5 min

150 g

Full-fat dry mozzarella cheese

Transfer dough to peel. Spread ~2/3 cup sauce evenly. Sprinkle 1/3 of full-fat dry mozzarella cheese (150g) evenly.

Tips

Freeze grated cheese for 15 minutes before topping to prevent burning.
Don't overload sauce to avoid soggy center.

Bake the pizza

15 min

Slide pizza onto stone. Bake 12-15 min until golden crust and browned cheese. Rotate halfway if needed.

Tips

Use quick forward-back jerk to launch pizza onto stone.
Watch for even browning and rotate if necessary.