New York Style Pizza

Name: New York Style Pizza
Prep time: 25 min
Cook time: 13 min
Total time: 25 h
Yield: 2 pizzas
Cuisine: American
Ingredients: 300g bread flour (high protein, 12-13%); 174ml water (58% hydration); 6g salt; 1.5g instant dry yeast; 15ml olive oil; 5g sugar (optional, for browning); Tomato sauce; Low-moisture mozzarella

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Published: April 09, 2026 | Prep: 20 min | Cook: 12-15 min | Total: 18-24 hours

Difficulty: Beginner

Ingredients

🧂 Dough

300g Bread flour (high protein)
174ml water (58 hydration)
6g salt
1.5g Instant dry yeast
15ml olive oil (optional)

🛒 Recommended Products

Fresh Mozzarella →

Extra Virgin Olive Oil →

King Arthur Bread Flour →

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🍕 Toppings

Garlic, minced
Cherry tomatoes, halved
150g mozzarella, shredded
Red pepper flakes
Fresh oregano

Instructions

Mix flour and water until combined. Let rest 20 minutes (autolyse).

Add yeast and salt. Mix until smooth dough forms.

Knead for 8-10 minutes until dough is elastic and slightly tacky.

Shape into a ball. Place in oiled bowl.

Cover and let rise at room temperature until doubled.

Divide into 2 ball(s). Shape each into a tight round.

Cold ferment in refrigerator for 24 hours or overnight.

Remove from fridge 1-2 hours before baking.

Preheat oven to maximum temperature (250°C+).

Stretch dough into a thin round. Top with your favorite ingredients.

Bake for 12-15 min until crust is golden and cheese is bubbly.

Let rest 2-3 minutes before slicing. Enjoy!

💡 Pro Tips

Let the dough come to room temperature before stretching. Use a pizza stone or steel for best results.

Why bread flour makes a difference

New York pizza lives or dies on the dough. A high-protein bread flour (12–13% protein) gives you the chewy-but-crisp texture you want, while all-purpose flour produces a softer, breadier crust. Look for King Arthur Bread Flour, Caputo "Americana", or any bread flour with at least 12% protein on the label.

The trick most home bakers miss: a small amount of sugar and oil. A teaspoon of sugar feeds the yeast during the long cold ferment, builds browning during the bake, and softens the crumb slightly. The oil (about 1%) keeps the crust from drying out under oven heat.

NY vs Neapolitan — what actually differs

The two styles share Italian roots but diverge on almost every variable. Hydration is lower (58% for NY vs 65% for Neapolitan), hydration gives NY dough its structural backbone — it can support a large, foldable slice. Bake temperature is also lower (250–290°C in a home oven vs 450°C+ in a wood-fired oven), so bake time stretches to 12–15 minutes instead of 90 seconds.

The result: NY pizza gets a crispier, dryer base with a lower chew-to-crunch ratio. Neapolitan is softer, steamier, with those signature leopard-spot char marks.

Common mistakes

Under-kneading — NY dough needs 8–10 minutes of serious kneading to develop the gluten network. If the windowpane test fails, keep going.
Using too much sauce — a thin, even layer is traditional. Overloading makes the base soggy and delays browning.
Skipping the cold ferment — 24 hours minimum. Flavour develops during the ferment, not the bake.
Wrong cheese — use low-moisture block mozzarella, never fresh. Fresh releases too much water.

🍕 Calculate your perfect dough

Open the calculator pre-filled for 4 NY-style pizzas.