Best 12 New York Style Pizza Recipes

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In the realm of pizza, few styles reign supreme like the iconic New York-style pizza. Renowned for its thin, foldable crust, tangy tomato sauce, and generous mozzarella cheese, this pizza has captured the hearts and taste buds of pizza enthusiasts worldwide. This article presents a comprehensive guide to crafting an authentic New York-style pizza, featuring three delectable recipes that range from a classic Margherita to a mouthwatering Pepperoni and a unique White Pizza. Whether you're a seasoned pizzaiolo or a home cook seeking to elevate your pizza-making skills, these recipes will guide you through the process of creating a pizza that embodies the true essence of New York's culinary legacy.

Here are our top 12 tried and tested recipes!

NEW YORK-STYLE PIZZA DOUGH



New York-Style Pizza Dough image

A simple and basic recipe that gives anyone longing for New York's famous pizza something to truly enjoy! Add some flavor to your dough by incorporating seasonings such as oregano or garlic powder (1/2 teaspoon of each is more than enough). The dough can also be frozen for longer storage.

Provided by Amanda-Rae

Categories     Bread     Pizza Dough and Crust Recipes

Time 10h40m

Yield 6

Number Of Ingredients 7

1 cup warm water
½ cup bread flour
1 (.25 ounce) package active dry yeast
1 ½ teaspoons white sugar
2 cups bread flour, or more as needed
3 tablespoons olive oil, divided
1 ½ teaspoons salt

Steps:

  • Combine water, 1/2 cup flour, yeast, and sugar in a bowl; stir well and let sit until mixture is foamy and bubbling, about 20 minutes.
  • Stir 2 cups flour, 2 tablespoons olive oil, and salt into yeast mixture using a wooden spoon until dough holds together; turn onto a lightly floured work surface.
  • Coat the inside of a large bowl with 2 1/2 teaspoons olive oil.
  • Knead dough, adding small amounts of flour as needed, until soft and slightly sticky, about 10 minutes.
  • Form dough into a ball and place in the prepared bowl; drizzle about 1/2 teaspoon olive oil over dough and spread to coat entire ball. Cover bowl with a clean kitchen towel and place in a warm area of the kitchen until dough is doubled in size, about 2 hours.
  • Punch dough down and place in a large resealable plastic bag; refrigerate 8 hours to overnight. When ready to use, remove dough from refrigerator and bring to room temperature before using.

Nutrition Facts : Calories 67.1 calories, Carbohydrate 1.5 g, Fat 6.8 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.9 g, Sodium 583.3 mg, Sugar 1 g

NEW YORK STYLE PIZZA



New York Style Pizza image

This is a no frills New York Pizza with heaps of mozzarella cheese and fresh basil. Use it as a base and add your favorite pizza toppings if you wish.

Provided by Freddie Loehr

Categories     Main Dish Recipes     Pizza Recipes

Time 1h25m

Yield 4

Number Of Ingredients 12

1 teaspoon active dry yeast
⅔ cup warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
1 (10 ounce) can tomato sauce
1 pound shredded mozzarella cheese
½ cup grated Romano cheese
¼ cup chopped fresh basil
1 tablespoon dried oregano
1 teaspoon red pepper flakes
2 tablespoons olive oil

Steps:

  • Sprinkle the yeast over the surface of the warm water in a large bowl. Let stand for 1 minute, then stir to dissolve. Mix in the flour, salt and olive oil. When the dough is too thick to stir, turn out onto a floured surface, and knead for 5 minutes. Knead in a little more flour if the dough is too sticky. Place into an oiled bowl, cover, and set aside in a warm place to rise until doubled in bulk.
  • Preheat the oven to 475 degrees F (245 degrees C). If using a pizza stone, preheat it in the oven as well, setting it on the lowest shelf.
  • When the dough has risen, flatten it out on a lightly floured surface. Roll or stretch out into a 12 inch circle, and place on a baking pan. If you are using a pizza stone, you may place it on a piece of parchment while preheating the stone in the oven.
  • Spread the tomato sauce evenly over the dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese and red pepper flakes.
  • Bake for 12 to 15 minutes in the preheated oven, until the bottom of the crust is browned when you lift up the edge a little, and cheese is melted and bubbly. Cool for about 5 minutes before slicing and serving.

Nutrition Facts : Calories 718.9 calories, Carbohydrate 56.7 g, Cholesterol 88.1 mg, Fat 36.6 g, Fiber 3.6 g, Protein 40.3 g, SaturatedFat 16.1 g, Sodium 1831.8 mg, Sugar 4.5 g

NEW YORK STYLE THIN CRUST PIZZA



New York Style Thin Crust Pizza image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 2 (12-inch) pizzas,

Number Of Ingredients 14

1 recipe basic pizza dough, recipe follows
Cornmeal, for dusting
4 tablespoons extra-virgin olive oil
2 cups your favorite tomato sauce
1/2 cup fresh basil leaves
1 cup freshly grated Parmigiano-Reggiano
1-pound mozzarella, sliced 1/4-inch thick
1 package active dry yeast
2 teaspoons sugar
1 cup warm water (110 degrees F)
1/4 cup lard or vegetable shortening
3 to 4 cups all-purpose flour
2 teaspoons salt
Olive oil

Steps:

  • Preheat oven to 500 degrees F. If you have one, place a pizza stone on the bottom rack of the oven.
  • Divide the dough in half and roll into a 12-inch circle, about 1/2-inch thick.
  • Dust pizza peel or baking sheet with cornmeal. Place rolled out dough on peel. Brush pizza dough with 2 tablespoons olive oil. Spread 1 cup tomato sauce evenly over dough, leaving a 1/2-inch border along the edges. Sprinkle 1/4 cup basil leaves on top of sauce and then top with 1/2 cup Parmigiano-Reggiano. Finally, top with 1/2-pound mozzarella slices. Bake for about 8 to 10 minutes, or until cheese is bubbling and the edges are golden brown. Repeat with remaining ingredients to make 2 pizzas.
  • In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.

NEW YORK-STYLE PIZZA CRUST



New York-Style Pizza Crust image

Make and share this New York-Style Pizza Crust recipe from Food.com.

Provided by RecipeNut

Categories     Yeast Breads

Time 1h

Yield 1 twelve inch crust

Number Of Ingredients 6

2/3 cup water (11O°F to 115°F)
1 teaspoon sugar
1/8 ounce package fast rise yeast or 1/8 ounce package active dry yeast
1 3/4 cups all-purpose flour or 1 3/4 cups bread flour
1/2 teaspoon salt
1 tablespoon cornmeal (optional)

Steps:

  • Combine water and sugar in small bowl; stir to dissolve sugar.
  • Sprinkle yeast on top; stir to combine.
  • Let stand 5 to 10 minutes or until foamy.
  • Combine flour and salt in medium bowl.
  • Stir in yeast mixture.
  • Mix until mixture forms soft dough.
  • Remove dough to lightly floured surface.
  • Knead 5 minutes or until dough is smooth and elastic, adding additional flour, 1 tablespoon at a time, as needed.
  • Place dough in medium bowl coated with nonstick cooking spray.
  • Turn dough in bowl so top is coated with cooking spray; cover with towel or plastic wrap.
  • Let rise in warm place 30 minutes or until doubled in bulk.
  • Punch dough down; place on lightly floured surface and knead about 2 minutes or until smooth.
  • Pat dough into flat disc about 7 inches in diameter.
  • Let rest 2 to 3 minutes.
  • Pat and gently stretch dough from edges until dough seems to not stretch anymore.
  • Let rest 2 to 3 minutes.
  • Continue patting and stretching until dough is 12 to 14 inches in diameter.
  • Spray 12- to 14-inch pizza pan with nonstick spray; sprinkle with commeal, if desired.
  • Press dough into pan.
  • Preheat oven to 5OOF.
  • Follow directions for individual recipes, baking pizza on bottom rack of oven.

NEW YORK-STYLE PIZZA SAUCE



New York-Style Pizza Sauce image

Make and share this New York-Style Pizza Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Sauces

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 8

1 (14 1/2 ounce) can diced tomatoes with juice
1 (6 ounce) can tomato paste
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh basil (or 2 t. dried)
1 1/2 teaspoons dried oregano
1 1/2 teaspoons sugar
1/2-1 teaspoon minced garlic
3/4 teaspoon salt (or 1 1/2 t. kosher salt)

Steps:

  • In a bowl, combine the diced tomatoes with juice, tomato paste, olive oil, basil, oregano, sugar, garlic, and salt.
  • Taste and add more salt, if needed.
  • Use immediately or store in a air-tight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
  • Bring to room temperature before using.

Nutrition Facts : Calories 240.4, Fat 14.2, SaturatedFat 2, Sodium 1843.8, Carbohydrate 28.4, Fiber 6, Sugar 18.5, Protein 5.5

NEW YORK-STYLE PIZZA



New York-Style Pizza image

This New York-style pizza recipe makes a no-nonsense pie. Since the crust is pliable enough to fold, cut the pizza into larger pieces if you want to eat your slices in the traditional New York way. Who says pizza isn't portable? -Mariam Ishaq, Buffalo, New York

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 8 servings.

Number Of Ingredients 11

1 teaspoon active dry yeast
2/3 cup warm water (110° to 115°)
2 tablespoons olive oil
1 teaspoon salt
1-3/4 to 2-1/4 cups all-purpose flour
1 can (8 ounces) tomato sauce
2 cups shredded mozzarella cheese
1/2 cup grated Romano cheese
1/4 cup chopped fresh basil
2 teaspoons dried oregano
1 teaspoon crushed red pepper flakes

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine oil, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Preheat oven to 475°. Grease a 14-in. pizza pan. Roll dough to fit pan. Pinch edge to form a rim. Cover and let rest 10 minutes. Spread with tomato sauce; top with cheeses, basil, oregano and pepper flakes. Bake on a lower oven rack until crust is lightly browned and cheese is melted, 15-20 minutes. Let stand 5 minutes before slicing.

Nutrition Facts : Calories 254 calories, Fat 12g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 714mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 2g fiber), Protein 13g protein.

NEW YORK-STYLE PIZZA DOUGH



New York-Style Pizza Dough image

You'll find this dough to be a little wetter and tackier to work with than some of the others. Learning to work with a slightly sticky dough rewards you with a crust that is crisp and airy, yet chewy. In New York, most pizza dough is pressed, stretched, and tossed, but never rolled with a rolling pin. Keep your hands well dusted with flour and even though the dough feels tacky, your hands won't stick and tear the dough. As you press and stretch the dough, if it bounces back, let it rest for a few minutes before continuing to stretch and toss the dough. This is a great dough for practicing your tossing skills! Time does not include rise-time. Adapted rom Diane Morgan and Tony Gemignani, Pizza (Chronicle Books, 2005). For their topping recipe, see Recipe #364408

Provided by 2Bleu

Categories     Yeast Breads

Time 30m

Yield 3 pie crusts

Number Of Ingredients 8

1 (2 1/2 teaspoon) package active dry yeast
1 cup lukewarm water (90 F to 100 F)
1 1/4 cups ice-cold water
1 teaspoon sugar
1 1/2 tablespoons kosher salt
1 tablespoon italian seasoning (optional)
2 tablespoons olive oil
5 1/4-5 1/2 cups unbleached bread flour, plus more for dusting

Steps:

  • In a small bowl, using a fork, stir the yeast into the lukewarm water. Set aside until the yeast dissolves, about 5 minutes.
  • In another small bowl, combine the cold water, sugar, salt and olive oil (and optional italian seasoning). Stir to dissolve the sugar and salt.
  • TO MAKE THE DOUGH BY HAND: Place 5 1/4 cups of the flour in a large bowl. Make a well in the center of the flour and stir in the yeast mixture along with the cold-water mixture. Using a wooden spoon, mix the dough, incorporating as much of the flour as possible.
  • Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes. It will still be a little sticky but shouldn't stick to your hands. Add only a minimum amount of flour to the work surface to keep the dough from sticking.
  • TO MAKE THE DOUGH USING A STAND MIXER: Fit a heavy-duty stand mixer with the dough hook attachment. Place 5 1/4 cups of the flour in the mixer bowl. Add the yeast mixture along with the cold-water mixture and mix on low speed until the flour is incorporated and the dough gathers together to form a coarse ball, about 4 minutes. Let rest for 2 minutes.
  • Mix on low speed until the dough is smooth and not sticky, about 6 minutes longer. (If the dough begins to climb up the dough hook toward the motor drive, stop the mixer and push it down. If the machine labors and the motor feels hot, stop and wait a few minutes for the motor to cool down.) Turn the dough out on a well-floured work surface and knead for a minute or two until it forms a smooth ball, adding up to 1/4 cup of additional flour, if necessary.
  • PREP DOUGH FOR RISING: Cut the dough into thirds to form three even portions, each weighing 15 ounces. With floured hands, pick up one portion of dough and pull the opposite edges together, wrapping them underneath toward the center to form a tight, smooth ball. Pinch to seal. Repeat with the other two portions. Place each portion in plastic grocery bag, twist the top together and fold excess underneath. be sure to allow enough room for the dough to double in size in each bag.
  • Refrigerate for at least 10 hours or up to 2 days. Remove from the refrigerator 1 hour before using to allow the dough to come to room temperature. Proceed with your favorite pizza recipe. Makes 45 ounces dough or three 15-ounce portions, enough for three 12-inch pizzas.

Nutrition Facts : Calories 961.3, Fat 13.2, SaturatedFat 1.9, Sodium 3500.2, Carbohydrate 176.7, Fiber 6.7, Sugar 2.1, Protein 30.1

EASY "NEW YORK STYLE" PIZZA SAUCE



Easy

Make and share this Easy "new York Style" Pizza Sauce recipe from Food.com.

Provided by Julie Bs Hive

Categories     Sauces

Time 1h5m

Yield 1 quart

Number Of Ingredients 6

1 (28 ounce) can Italian plum tomatoes
2 tablespoons tomato paste
2 fresh garlic cloves, chopped finely
1 teaspoon dried basil (or oregano, or a mixture of both)
salt
cracked peppercorn

Steps:

  • Put tomatoes in a saucepan and crush with your hands.
  • Warm tomatoes over medium heat and add the rest of the ingredients and stir to incorporate.
  • Bring the sauce to just under a boil and allow to cook for about an hour to thicken.
  • Adjust seasonings.
  • If not using right away, store in a glass jar in the refrigerator for up to one week. Freezes nicely for up to 3 months.

Nutrition Facts : Calories 179.8, Fat 1.8, SaturatedFat 0.3, Sodium 294.9, Carbohydrate 39.3, Fiber 11.2, Sugar 24.9, Protein 8.9

NEW YORK STYLE PIZZA SAUCE



New York Style Pizza Sauce image

This creates a slightly sweet, intense tomato sauce typical of New York-style slices. It's also good served with pasta.

Provided by Timothy H.

Categories     Sauces

Time 2h15m

Yield 2-4 12inch pizza's

Number Of Ingredients 10

1 (28 ounce) can whole canned tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 medium garlic cloves, grated on microplane grater (about 2 teaspoons)
1 teaspoon dried oregano
1 pinch red pepper flakes
kosher salt
2 sprigs fresh basil, with leaves attached
1 medium yellow onion, peeled and chopped fine
1 teaspoon sugar

Steps:

  • Process tomatoes and their juice through food mill, pulse in food processor until pureed, or puree with hand blender. Puree should not be completely smooth, but should have no chunks larger than 1/16 of an inch. Set tomatoes aside.
  • Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.

NEW YORK-STYLE WHEAT FLOUR PIZZA CRUST RECIPE



New York-Style Wheat Flour Pizza Crust Recipe image

I adapted Recipe Nut's pizza crust recipe to include some whole wheat flour.....I am growing a health nut in my house!

Provided by Cook4_6

Categories     Breads

Time 1h

Yield 2 twelve inch crusts

Number Of Ingredients 7

1 1/3 cups water (11O F to 115 F)
2 teaspoons sugar
1/4 ounce fast rise yeast or 1/4 ounce active dry yeast
2 1/2 cups all-purpose flour or 2 1/2 cups bread flour
1 cup whole wheat flour
1 teaspoon salt
2 tablespoons cornmeal (optional)

Steps:

  • Combine water and sugar in small bowl; stir to dissolve sugar.
  • Sprinkle yeast on top; stir to combine.
  • Let stand 5 to 10 minutes or until foamy.
  • Combine flours and salt in medium bowl.
  • Stir in yeast mixture.
  • Mix until mixture forms soft dough.
  • Remove dough to lightly floured surface.
  • Knead 5 minutes or until dough is smooth and elastic, adding additional flour, 1 tablespoon at a time, as needed.
  • Place dough in medium bowl coated with nonstick cooking spray.
  • Turn dough in bowl so top is coated with cooking spray; cover with towel or plastic wrap.
  • Let rise in warm place 30 minutes or until doubled in bulk.
  • Punch dough down; place on lightly floured surface and knead about 2 minutes or until smooth.
  • Pat dough into flat disc about 7 inches in diameter.
  • Let rest 2 to 3 minutes.
  • Pat and gently stretch dough from edges until dough seems to not stretch anymore.
  • Let rest 2 to 3 minutes.
  • Continue patting and stretching until dough is 12 to 14 inches in diameter.
  • Spray 12- to 14-inch pizza pan with nonstick spray; sprinkle with commeal, if desired.
  • Press dough into pan.
  • Preheat oven to 450°F
  • Follow directions for individual recipes, baking pizza on bottom rack of oven. If baking on a pizza stone add two minutes to your cooking time.

TRUE NEW YORK STYLE PIZZA DOUGH



True New York Style Pizza Dough image

My grandmother had friends (extended family) in NJ that had a fantastic pizza parlor called Tibby's, which now is long gone. I did get a few recipes during that time. One was their homemade Italian Ice which is posted. The other is a pizza dough and pizza recipe that is out of this world! I am posting both!

Provided by Linda Kauppinen

Categories     Pizza

Time 10m

Number Of Ingredients 8

1 1/2 c warm water (105 degrees)
4 1/2 c all purpose flour or bread flour
1 Tbsp olive oil
2 1/2 tsp sugar
2 1/2 tsp salt
1/2 tsp yeast
WHEN MAKING PIZZA OR CALZONE.. FOR PIZZA STONE
1/2 c cornmeal

Steps:

  • 1. In a large bowl - Dissolve sugar and salt in water. Add oil and flour and stir with a heavy spoon for 1 minute.
  • 2. Turn out to a lightly floured surface and press into a circle. Sprinkle yeast evenly over dough and knead for 12 minutes.
  • 3. Divide into portions for calzones or pizza. You will need to weigh these for correct portion size. See notes.
  • 4. NOTE: Portions are as follows: Calzones: 6 oz portions 12 inch pizza: 18 oz portions 15 inch pizza: 25 oz portions
  • 5. Roll each portion into a ball. You want a ball without visible seams. Place balls in a bowl covering with saran wrap and allow to proof for 1-2 hours at room temperature if using dough the same day. Or.. refrigerate for next day use and allow to get to room temperature counts as proofing.
  • 6. Place dough on lightly floured surface and lightly flour top. Use fingertips to evenly flatten dough, working from edge to center to press dough into 12 or 15 inch circle. For calzone you can shape into circle or square.

DEEP DISH PIZZA NEW YORK STYLE BY ROSE



Deep Dish Pizza New York Style by Rose image

I wanted something for game day Sunday and used my Italian Grandmother's recipe for deep dish pizza. If you want to make your own sauce red or white that's great but I used Giada DeLaurentis's tomato basil sauce in a jar because the toppings really disquise the flavor of the sauce and we like red or white sauces too and don't use...

Provided by Rose Rauhauser

Categories     Other Breads

Time 3h25m

Number Of Ingredients 14

4 c flour
1/2 c corn meal
1 3/4 packages of active dry yeast
1 c hot water
1 tsp sea salt
1 Tbsp sugar (a little more if you like it with more sweetness)
1/4 + c olive oil (some drizzle needed)
3 cloves of finely minced garlic or powdered garlic to taste
dried basil to taste
dired oregano (no more than 2 tsp.)
shredded mozzerella cheese (16 oz. pkgs)
shredded provolone cheese (16 oz. pkgs)
grated parmaseano/regiano cheese
1 jarred sauce of your choice or make your own sauce white or red

Steps:

  • 1. In a large mixing bowl add hot water, sugar and yeast, stir and let stand for at least 15 minutes until yeast foams. Stir in salt and olive oil. Mix the flour and cornmeal together. Add flour to water/yeast mixture one cup at a time and mix until dough forms. I use a dough hook on my kitchen aid mixer, it's sooo easy. Dust with a little flour at a time so the dough comes together and isn't sticky. Place dough in a slightly warmed large bowl greased with olive oil and keep covered and in a warm place for about 2 hours until the dough has doubled in size. Turn dough out onto a floured surface and knead for about 3 or 4 minutes. Oil the bottom of a deep dish and spread the dough into the pan to the edge and form a crust edge. Drizzle dough with a little olive oil. Spread a layer of mozzerella, then sauce of your choice, then garlic, basil, oregano. At this time put on your sauce, then top with your mozzerella/provolone cheese and grated parmaseano/regiano cheese and your meat, olive and pineapple toppings or whichever toppings you like. Sprinkle with a little more basil and cheese if you like(just a little). Preheat oven to 450 and bake for at least 25 minutes, check at 20 for doneness, mine went to 30 and was perfect.

Tips:

  • Use high-quality ingredients, especially for the dough and sauce.
  • Make sure the dough is well-kneaded and proofed.
  • Don't overwork the dough, or it will become tough.
  • Use a pizza stone or baking steel to achieve a crispy crust.
  • Preheat the oven to the highest temperature possible.
  • Bake the pizza for a short time at a high temperature, or it will become dry.
  • Use fresh, flavorful toppings.
  • Don't overload the pizza with toppings, or it will become soggy.
  • Let the pizza cool for a few minutes before slicing and serving.

Conclusion:

New York-style pizza is a delicious and iconic dish that can be enjoyed by people of all ages. By following these tips, you can make a New York-style pizza at home that is just as good as anything you would find in a pizzeria. So what are you waiting for? Get started today!

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