Authentic New York–Style Pizza Recipe – Big City Flavor at Home!

 🗽 New York–Style Pizza: Full Overview

🔸 History:

Originated in 1905 at Lombardi’s Pizza, the first licensed pizzeria in the U.S.

Developed by Italian immigrants as an American adaptation of Neapolitan pizza.

Known for quick street-style eating and giant foldable slices.

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🔸 Key Characteristics:

Feature Description

Crust Thin, hand-tossed, 18 inches or more in diameter. Crispy on the outside but soft and foldable inside.

Sauce A basic tomato-based sauce with garlic, oregano, olive oil—lightly seasoned.

Cheese Low-moisture, full-fat mozzarella cheese. Sometimes sprinkled with Parmesan.

Toppings Typically plain cheese or pepperoni, but can include mushrooms, sausage, onions, etc.

Baking Baked at high temperature (500°F+) on a pizza stone or deck oven for 8–12 minutes.

Serving Cut into large slices, served for on-the-go eating. Often sold by the slice.

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🍕 Homemade New York–Style Pizza Recipe

🧂 Ingredients:

➤ For the Dough (makes 2 large pizzas):

4 cups all-purpose or bread flour

1 tsp active dry yeast

1.5 cups warm water

1 tsp sugar

1.5 tsp salt

2 tbsp olive oil

➤ For the Sauce:

1 cup crushed tomatoes or tomato purée

1 tsp minced garlic

1 tsp dried oregano

Salt to taste

1 tbsp olive oil

➤ Toppings:

2 cups shredded low-moisture mozzarella cheese

Optional: pepperoni, mushrooms, sausage, green peppers, etc.

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🔥 Preparation Method

1. Make the Dough:

Mix warm water, yeast, and sugar. Let sit 5 minutes.

Add flour, salt, and olive oil. Knead for 8–10 minutes until smooth.

Cover and let it rise 1.5–2 hours until doubled in size.

Divide into 2 dough balls and let rest 30 minutes before shaping.

2. Make the Sauce:

Heat olive oil in a pan, add garlic and cook briefly.

Add tomatoes, oregano, and salt. Simmer for 10 minutes.

Cool before using on pizza.

3. Assemble & Bake:

Preheat oven to 500°F (260°C) with a pizza stone or steel.

Roll/stretch dough into a thin 12–14″ circle.

Spread sauce, sprinkle cheese, add toppings.

Bake 8–12 minutes until crust is golden and cheese is bubbly.