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New York Style Pizza with thin crust and large slices
Classic New York style pizza with a thin, foldable crust and a generous layer of mozzarella.

New York style pizza

Author: Flavelo
Recipes Main Courses Quick Meals
New York pizza is the gift of Neapolitan immigrants to America, adapted to the city's fast pace. The slices are huge, thin, yet hold their shape – but only if you fold them lengthways (the famous 'New York fold'). The secret of the dough is high gluten flour and slow proving, resulting in an elastic, 'chewy' texture. Few toppings, lots of cheese, and a crisp but foldable dough.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Pizza stone (highly recommended)
  • Pizza peel
  • Large chopping board

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Preheat the oven to maximum (250°C+). Place the pizza stone or an upside-down baking tray on the rack, and let it heat through for at least 30-40 minutes.

Tip: The heat retention of the stone is essential for flash baking. [The porous stone draws moisture from the bottom of the dough.]
2 ✓

Stretch the proved dough on a floured surface very thinly (approx. 3-4 mm), leaving a thicker rim at the edge. Place on baking parchment (or floured peel).

Tip: Hand stretching (draping in the air) is the pro method, gravity helps stretch the dough.
3 ✓

Spread thinly with the sauce. On NY style pizza the sauce is not intrusive, rather just a flavouring.

Tip: Mix the garlic powder and oregano into the sauce or sprinkle on top.
4 ✓

Sprinkle generously with the grated, dry mozzarella. Important not to use a wet variety, as it soaks the dough.

Tip: The cheese should reach almost to the edge.
5 ✓

Drizzle with a little olive oil.

Tip: This helps the cheese brown.
6 ✓

Slide the pizza (with paper or without) onto the hot stone. Bake for 8-10 minutes.

Tip: It's ready when the cheese is runny with brown spots here and there, and the bottom is rigid and sounds hollow when tapped.
7 ✓

Remove, rest on a rack for 2-3 minutes, then cut into large wedges.

Tip: The rack is important so it ventilates from below and doesn't sweat.

Recipe FAQ

Why isn't it crispy enough?
Home ovens are often not hot enough. Use a pizza stone, and preheat for at least 45 minutes!
Why does the dough tear when stretching?
Probably didn't rest enough, or the flour gluten content is weak. Use strong bread flour!

Ingredients

  • 500 g Strong white flour (Bread flour)
  • 200 ml Spiced tomato sauce
  • 250 g Full-fat mozzarella (grated, drier variety)
  • 2 tbsp Olive oil
  • 1 tsp Dried oregano
  • 1 tsp Garlic powder
  • 1 tsp Coarse sea salt