New York-Style Pizza
Why this recipe works
- Crisp-edged crust: Preheating the baking tray helps the dough cook quickly from underneath, giving the base structure while keeping the centre thin and foldable.
- Simple, balanced sauce: Gently reducing the passata concentrates the tomato flavour and prevents the sauce from making the dough soggy.
- Classic pizzeria shape: Stretching the dough thin in the centre with a slightly thicker rim creates the familiar New York-style slice.
Get the most out of this recipe
Authenticity notes
- New York-style character: The defining feature is a large, thin slice that can be folded, with enough crispness to hold its shape and enough softness to remain pliable.
- Pizzeria-style finish: A restrained topping approach works best: tomato, mozzarella and oregano should season the dough rather than weigh it down.
Texture tips
- Keep the base crisp: Drain very wet mozzarella before using and spread the sauce lightly so excess moisture does not pool on the dough.
- Shape for foldable slices: Keep the centre thin and leave a slightly thicker rim so the pizza bakes with crisp edges and a flexible middle.
Common mistakes
- Not heating the tray properly: The tray needs to be very hot before the dough goes on; this helps the underside brown before the toppings overcook.
- Overloading the toppings: Too much sauce or cheese can make the centre heavy and soft, which works against the classic thin, foldable texture.
Make-ahead tips
- Prepare components ahead: The sauce can be cooked in advance and chilled, and the mozzarella can be drained ahead so the pizza is quicker to assemble.
- Reheat for crispness: Reheat leftover slices on a hot baking tray in a 220°C (430°F) oven until piping hot and crisp.
- Freeze leftover slices: Cool slices completely, wrap well and freeze; reheat from frozen in the oven for the best texture.
Equipment you'll need
Ingredients
Dough
Sauce and topping
Instructions
- In a mixing bowl, combine the bread flour and fine sea salt. In a jug, stir the active dry yeast into the lukewarm water and leave for 5 minutes until slightly foamy.
- Pour the yeast mixture and olive oil into the flour and mix to a shaggy dough, then knead until smooth and elastic. Cover and leave to rise at room temperature until doubled in size.
- Meanwhile, tip the tomato passata into a small saucepan and simmer gently until slightly thickened, then take off the heat. Stir in half the dried oregano and a pinch of fine sea salt from the measured amount if you prefer a more seasoned sauce.
- Heat the oven to 250°C (480°F) with a baking tray inside to get very hot. Divide the dough into 2 pieces and shape each into a tight ball, then leave to rest so it relaxes.
- Stretch one dough ball into a large round, keeping the centre thin with a slightly thicker rim. Carefully slide it onto the hot tray, spread with half the sauce, then top with half the mozzarella and a pinch of the remaining dried oregano.
- Bake until the base is browned and the cheese is bubbling with a few golden spots. Repeat with the remaining dough, sauce and mozzarella, finishing with the remaining dried oregano.
Recipe notes
Tips
- For the most foldable slices, stretch the dough thin in the centre and avoid overloading with sauce.
- If your mozzarella is very wet, drain it well before topping so the pizza stays crisp.
- If serving anyone who is pregnant, elderly, or immunocompromised, bake until the cheese is fully bubbling and the pizza is piping hot throughout.
Substitutions
- Replace Bread flour with 00 pizza flour for a slightly more tender crust.
- Replace Mozzarella with low-moisture mozzarella for a drier, more pizzeria-style finish.
Storage
- Refrigerate up to 2 days
- Cool leftovers completely, then refrigerate in a sealed container. Reheat on a hot baking tray in a 220°C (430°F) oven for 6 to 8 minutes until piping hot and crisp; freeze slices well wrapped for up to 2 months and reheat from frozen in the oven.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 55min (25min active)
- Difficulty: Medium
- Cuisine: American
-
Allergens:
Gluten Milk Wheat
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