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Real New York Style Pizza at Home

This is as close to homemade New York Pizza as you’ll get without being there.

This is as close to homemade New York Pizza as you’ll get without being there.


Pizza Dough:

  • 2.5 cups plus 1.75 tablespoons (617g) lukewarm water

  • 1.5 tablespoons (14g) instant yeast

  • 6 cups plus 1/3 cup (950g) all-purpose flour

  • 3.25 teaspoons (19g) fine sea salt

  • 2 tablespoons (25g) granulated sugar

  • Olive oil for dough

Sauce & Assembly:

  • 2 tablespoons (24g) extra virgin olive oil

  • 3.5 tablespoons (49g) unsalted butter

  • 4 cloves garlic, sliced

  • 1 teaspoon (2g) red pepper flakes

  • 28oz (794g) can of crushed tomatoes

  • 1 onion, sliced in half, leaving the root attached

  • 1 tablespoon (13g) granulated sugar

  • 1.5 teaspoons (2g) dried oregano

  • 1 teaspoon (1g) dried thyme

  • Salt & Pepper to taste

  • 1.5 lbs (680g) low moisture mozzarella, coarse grated


Pizza Dough:

  1. In a container, add water, heat up to 95F, whisk in yeast and let it sit for 5 min. To a large bowl, add flour, salt, and sugar; mix that until incorporated.

  2. Add your water with yeast to your flour and mix by hand until you get a relatively smooth dough, about 4 min. Next, shape your dough into a ball, generously grease a large bowl with olive oil, and place your dough; cover with greased plastic wrap and rise in the fridge overnight.

  3. Punch down your dough, place it onto a lightly floured work surface, divide it into 300 grams pieces, roll each piece into a light ball, and put it into a lightly floured proofing box or a baking sheet (leaving room in between each other). Cover with a lid or greased plastic wrap and let it proof for 2 to 3 hours at room temperature or until doubled in size.

Sauce & Assembly:

  1. Place a pizza stone in the oven and preheat to max temperature for one hour before baking, or set up your pizza oven to 650F.

  2. In a medium saucepan over medium heat, add olive oil, garlic, butter, and cook, stirring occasionally, until the garlic turns into a light golden brown.

  3. Then add pepper flakes and saute for 20 seconds, followed by tomatoes, sugar, oregano, and thyme. Stir together, season with salt, add onion, bring it to a simmer, and cook that down, stirring occasionally, for 20 minutes.

  4. Remove the onion, adjust the salt levels and cool down completely.

  5. Assembly.- Place one of your dough rounds on a lightly floured work surface and generously flour your dough. Next, begin punching out a very thin perimeter in the dough, trip the dough over your fists, and shimmer around the entire perimeter of the dough, lightly stretching it as you go until you get a pizza round, about 2 -3 inches wide.

  6. Lay it back down, place a couple of tablespoons of your sauce in the center, and spread it around in a circular motion, leaving a slight edge.

  7. Top with a generous amount of freshly grated mozzarella and place in the oven for 6 to 8 minutes or in a pizza oven for 2 to 4 minutes. Repeat with the rest of your dough.


Kurt Hill
Kurt Hill
Jan 07

Amateur tip: I have standardized on 770g flour and 500ml bottle of water; this is pretty much the same hydration as Joshua's recipe, but more "convienienter" for most people who have tons of standard 500ml bottles of water laying around. This makes three large pizza's for me. I will also often use honey & butter instead of oil & sugar. For sauce, I usually blend a single (seeded) habanero, a few cloves of garlic and a large can of tomatoes -- no cooking needed. Love your show!


Christina Salziger
Christina Salziger
Aug 18, 2023

I am looking into getting a pizza oven. Which one do you use? Thanks and congrats on your wedding!!


Scot Shoemaker
Scot Shoemaker
Feb 26, 2023

Um... : "lightly stretching it as you go until you get a pizza round, about 2 -3 inches wide. " 2-3 inches?


Dec 28, 2022

Thank you so much for this recipe! I've never had crust turn out so well at home!!!


Brian Kubicki
Brian Kubicki
Nov 30, 2022

I just made this and it's hands down the absolute best New York style recipe that I have found and I have been searching for a while. It is very easy to make and taste phenomenal. It is better than a couple of major chains that we have around here that sell New York style pizza that are rated the highest in town. This picture is on a pan for cutting purposes, but was baked on a stone at 550 degrees.


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