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New York Pizza

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New York Pizza features a thin yet chewy crust, rich tomato sauce, and a generous layer of melted mozzarella cheese. This homemade version delivers authentic pizzeria-style flavor with large foldable slices.

Ingredients

  • 4 cups bread flour
  • 1½ cups warm water
  • 2¼ teaspoons active dry yeast
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 2 tablespoons olive oil
  • 1 can (28 ounces) crushed tomatoes
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 12 ounces low-moisture mozzarella cheese, shredded
  • 1 tablespoon grated Parmesan cheese
  • Fresh basil leaves (optional)

Instructions

  1. In a large bowl, combine the warm water, yeast, and sugar and let stand for 5 minutes until foamy.
  2. Add the flour, salt, and olive oil and mix until a dough forms.
  3. Knead the dough for 8–10 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover, and let rise for 1–2 hours or until doubled in size.
  5. Prepare the sauce by combining the crushed tomatoes, garlic, olive oil, oregano, basil, salt, and black pepper in a bowl.
  6. Preheat the oven to 500°F (260°C) or as hot as your oven allows with a pizza stone or baking steel inside.
  7. Punch down the dough and divide it into two equal portions.
  8. Stretch each portion into a 14-inch round on a lightly floured surface.
  9. Transfer the dough to a pizza peel or parchment paper.
  10. Spread a thin layer of sauce over each dough round.
  11. Sprinkle evenly with mozzarella cheese and Parmesan cheese.
  12. Transfer the pizza to the hot pizza stone and bake for 10–12 minutes or until the crust is golden and the cheese is bubbly.
  13. Remove from the oven and garnish with fresh basil if desired.
  14. Slice into large wedges and serve hot.

Notes

  • Bread flour provides the classic chewy New York-style texture.
  • For deeper flavor, refrigerate the dough for up to 72 hours before baking.
  • A pizza stone or baking steel helps create a crisp crust.
  • Store leftovers in the refrigerator for up to 4 days.
  • Freeze baked slices individually wrapped for up to 2 months.
  • Reheat in a skillet, oven, or air fryer until crisp and heated through.

Nutrition

Find it online: https://thefamilycooking.com/new-york-pizza/