Best 7 Ny Style Pizza Recipes

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New York-style pizza is a unique and iconic dish known for its thin, crispy crust, tangy sauce, and generous topping of melted cheese. The pizza originated in the early 1900s, when Italian immigrants brought their pizza-making skills to the United States. The pizza quickly became a popular dish in New York City and has since spread to restaurants and homes all over the world. Today, there are many different recipes that claim to create the perfect New York-style pizza, but there are a few key ingredients and techniques that are essential for achieving the characteristic flavor and texture.

Here are our top 7 tried and tested recipes!

NEW YORK-STYLE PIZZA



New York-Style Pizza image

This New York-style pizza recipe makes a no-nonsense pie. Since the crust is pliable enough to fold, cut the pizza into larger pieces if you want to eat your slices in the traditional New York way. Who says pizza isn't portable? -Mariam Ishaq, Buffalo, New York

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 8 servings.

Number Of Ingredients 11

1 teaspoon active dry yeast
2/3 cup warm water (110° to 115°)
2 tablespoons olive oil
1 teaspoon salt
1-3/4 to 2-1/4 cups all-purpose flour
1 can (8 ounces) tomato sauce
2 cups shredded mozzarella cheese
1/2 cup grated Romano cheese
1/4 cup chopped fresh basil
2 teaspoons dried oregano
1 teaspoon crushed red pepper flakes

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine oil, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Preheat oven to 475°. Grease a 14-in. pizza pan. Roll dough to fit pan. Pinch edge to form a rim. Cover and let rest 10 minutes. Spread with tomato sauce; top with cheeses, basil, oregano and pepper flakes. Bake on a lower oven rack until crust is lightly browned and cheese is melted, 15-20 minutes. Let stand 5 minutes before slicing.

Nutrition Facts : Calories 254 calories, Fat 12g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 714mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 2g fiber), Protein 13g protein.

NEW YORK STYLE THIN CRUST PIZZA



New York Style Thin Crust Pizza image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 2 (12-inch) pizzas,

Number Of Ingredients 14

1 recipe basic pizza dough, recipe follows
Cornmeal, for dusting
4 tablespoons extra-virgin olive oil
2 cups your favorite tomato sauce
1/2 cup fresh basil leaves
1 cup freshly grated Parmigiano-Reggiano
1-pound mozzarella, sliced 1/4-inch thick
1 package active dry yeast
2 teaspoons sugar
1 cup warm water (110 degrees F)
1/4 cup lard or vegetable shortening
3 to 4 cups all-purpose flour
2 teaspoons salt
Olive oil

Steps:

  • Preheat oven to 500 degrees F. If you have one, place a pizza stone on the bottom rack of the oven.
  • Divide the dough in half and roll into a 12-inch circle, about 1/2-inch thick.
  • Dust pizza peel or baking sheet with cornmeal. Place rolled out dough on peel. Brush pizza dough with 2 tablespoons olive oil. Spread 1 cup tomato sauce evenly over dough, leaving a 1/2-inch border along the edges. Sprinkle 1/4 cup basil leaves on top of sauce and then top with 1/2 cup Parmigiano-Reggiano. Finally, top with 1/2-pound mozzarella slices. Bake for about 8 to 10 minutes, or until cheese is bubbling and the edges are golden brown. Repeat with remaining ingredients to make 2 pizzas.
  • In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.

NEW YORK-STYLE PIZZA CRUST



New York-Style Pizza Crust image

Make and share this New York-Style Pizza Crust recipe from Food.com.

Provided by RecipeNut

Categories     Yeast Breads

Time 1h

Yield 1 twelve inch crust

Number Of Ingredients 6

2/3 cup water (11O°F to 115°F)
1 teaspoon sugar
1/8 ounce package fast rise yeast or 1/8 ounce package active dry yeast
1 3/4 cups all-purpose flour or 1 3/4 cups bread flour
1/2 teaspoon salt
1 tablespoon cornmeal (optional)

Steps:

  • Combine water and sugar in small bowl; stir to dissolve sugar.
  • Sprinkle yeast on top; stir to combine.
  • Let stand 5 to 10 minutes or until foamy.
  • Combine flour and salt in medium bowl.
  • Stir in yeast mixture.
  • Mix until mixture forms soft dough.
  • Remove dough to lightly floured surface.
  • Knead 5 minutes or until dough is smooth and elastic, adding additional flour, 1 tablespoon at a time, as needed.
  • Place dough in medium bowl coated with nonstick cooking spray.
  • Turn dough in bowl so top is coated with cooking spray; cover with towel or plastic wrap.
  • Let rise in warm place 30 minutes or until doubled in bulk.
  • Punch dough down; place on lightly floured surface and knead about 2 minutes or until smooth.
  • Pat dough into flat disc about 7 inches in diameter.
  • Let rest 2 to 3 minutes.
  • Pat and gently stretch dough from edges until dough seems to not stretch anymore.
  • Let rest 2 to 3 minutes.
  • Continue patting and stretching until dough is 12 to 14 inches in diameter.
  • Spray 12- to 14-inch pizza pan with nonstick spray; sprinkle with commeal, if desired.
  • Press dough into pan.
  • Preheat oven to 5OOF.
  • Follow directions for individual recipes, baking pizza on bottom rack of oven.

NEW YORK STYLE PIZZA DOUGH



New York Style Pizza Dough image

A basic "Big Apple" pizza dough recipe. This pizza dough is built for that signature thin-crust, "fold-able" slice New York is famous for.

Provided by nktx54

Categories     Breads

Time 2h

Yield 1 large or 2 small

Number Of Ingredients 6

1 (2 1/4 teaspoon) package instant dry active yeast
1 cup warm water (not hot!)
1/2 tablespoon sugar
3 cups bread flour (or as needed)
2 tablespoons olive oil
1 1/2 teaspoons salt

Steps:

  • Add the water, yeast, sugar, and a 1/2 cup of the flour into a mixing bowl. Stir well and let sit for 20 minutes. It will get bubbly.
  • Add olive oil, salt, and 2 cups of the flour, and mix with a wooden spoon until it's together enough to turn out on to a lightly floured work surface to knead.
  • Knead for about 10 minutes, while adding more flour a little at a time, to produce a soft, elastic and slightly sticky dough. Do not add too much flour, just enough to keep it from sticking to the work surface as you knead.
  • Form the dough into a ball and place in a large oiled bowl. Drizzle a few drops of oil and coat the top of dough to prevent the surface from becoming dry.
  • Cover with a kitchen towel and place in a warm spot for 2 hours, or until the dough doubles in size.
  • Punch down the dough and divide into 2 balls and place in large zip lock plastic bags and refrigerate overnight.
  • When ready to use, remove from fridge, and let the dough come up to room temperature before using.

Nutrition Facts : Calories 1657.3, Fat 31.4, SaturatedFat 4.4, Sodium 3508, Carbohydrate 296.2, Fiber 12.6, Sugar 7.3, Protein 42.4

NEW YORK-STYLE PIZZA DOUGH



New York-Style Pizza Dough image

A simple and basic recipe that gives anyone longing for New York's famous pizza something to truly enjoy! Add some flavor to your dough by incorporating seasonings such as oregano or garlic powder (1/2 teaspoon of each is more than enough). The dough can also be frozen for longer storage.

Provided by Amanda-Rae

Categories     Bread     Pizza Dough and Crust Recipes

Time 10h40m

Yield 6

Number Of Ingredients 7

1 cup warm water
½ cup bread flour
1 (.25 ounce) package active dry yeast
1 ½ teaspoons white sugar
2 cups bread flour, or more as needed
3 tablespoons olive oil, divided
1 ½ teaspoons salt

Steps:

  • Combine water, 1/2 cup flour, yeast, and sugar in a bowl; stir well and let sit until mixture is foamy and bubbling, about 20 minutes.
  • Stir 2 cups flour, 2 tablespoons olive oil, and salt into yeast mixture using a wooden spoon until dough holds together; turn onto a lightly floured work surface.
  • Coat the inside of a large bowl with 2 1/2 teaspoons olive oil.
  • Knead dough, adding small amounts of flour as needed, until soft and slightly sticky, about 10 minutes.
  • Form dough into a ball and place in the prepared bowl; drizzle about 1/2 teaspoon olive oil over dough and spread to coat entire ball. Cover bowl with a clean kitchen towel and place in a warm area of the kitchen until dough is doubled in size, about 2 hours.
  • Punch dough down and place in a large resealable plastic bag; refrigerate 8 hours to overnight. When ready to use, remove dough from refrigerator and bring to room temperature before using.

Nutrition Facts : Calories 67.1 calories, Carbohydrate 1.5 g, Fat 6.8 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.9 g, Sodium 583.3 mg, Sugar 1 g

NEW YORK STYLE PIZZA



New York Style Pizza image

This is a no frills New York Pizza with heaps of mozzarella cheese and fresh basil. Use it as a base and add your favorite pizza toppings if you wish.

Provided by Freddie Loehr

Categories     Main Dish Recipes     Pizza Recipes

Time 1h25m

Yield 4

Number Of Ingredients 12

1 teaspoon active dry yeast
⅔ cup warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
1 (10 ounce) can tomato sauce
1 pound shredded mozzarella cheese
½ cup grated Romano cheese
¼ cup chopped fresh basil
1 tablespoon dried oregano
1 teaspoon red pepper flakes
2 tablespoons olive oil

Steps:

  • Sprinkle the yeast over the surface of the warm water in a large bowl. Let stand for 1 minute, then stir to dissolve. Mix in the flour, salt and olive oil. When the dough is too thick to stir, turn out onto a floured surface, and knead for 5 minutes. Knead in a little more flour if the dough is too sticky. Place into an oiled bowl, cover, and set aside in a warm place to rise until doubled in bulk.
  • Preheat the oven to 475 degrees F (245 degrees C). If using a pizza stone, preheat it in the oven as well, setting it on the lowest shelf.
  • When the dough has risen, flatten it out on a lightly floured surface. Roll or stretch out into a 12 inch circle, and place on a baking pan. If you are using a pizza stone, you may place it on a piece of parchment while preheating the stone in the oven.
  • Spread the tomato sauce evenly over the dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese and red pepper flakes.
  • Bake for 12 to 15 minutes in the preheated oven, until the bottom of the crust is browned when you lift up the edge a little, and cheese is melted and bubbly. Cool for about 5 minutes before slicing and serving.

Nutrition Facts : Calories 718.9 calories, Carbohydrate 56.7 g, Cholesterol 88.1 mg, Fat 36.6 g, Fiber 3.6 g, Protein 40.3 g, SaturatedFat 16.1 g, Sodium 1831.8 mg, Sugar 4.5 g

NEW YORK-STYLE CHEESE PIZZA



New York-Style Cheese Pizza image

This pizza is meant to evoke the classic slice joint pie we all know and love. Baked on a pizza stone or steel in a hot oven for a crispy, chewy crust.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield One 12- to 13-inch pizza (plus extra dough)

Number Of Ingredients 17

1 1/2 teaspoons active dry yeast
1 1/2 cups warm water (about 110˚)
2 cups bread flour
1 3/4 cups all-purpose flour, plus more for kneading
2 teaspoons sugar
2 teaspoons kosher salt
2 tablespoons extra-virgin olive oil, plus more for the bowl
1 15-ounce can crushed tomatoes
1 small clove garlic, grated
1 teaspoon extra-virgin olive oil
1/4 teaspoon dried oregano
Pinch of sugar, plus more if needed
Kosher salt and freshly ground pepper
All-purpose flour or cornmeal, for dusting
2 tablespoons grated Parmesan cheese
2 ounces fresh mozzarella cheese, torn
1 heaping cup freshly grated low-moisture mozzarella cheese

Steps:

  • Make the dough: Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
  • Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
  • Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
  • Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls; wrap one ball in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.
  • Make the pizza sauce: Combine the tomatoes, garlic, olive oil, dried oregano, sugar and a pinch each of salt and pepper in a medium bowl; season with more salt and sugar if needed. (Makes about 1 1/2 cups.)
  • Make the pizza: Preheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. Working on a lightly floured or cornmeal-dusted piece of parchment, gently stretch and press the other ball of dough into a 12- to 13-inch round. Cover the dough with 1/2 cup pizza sauce, the Parmesan, torn mozzarella and grated mozzarella, leaving a 3/4-inch border.
  • Transfer the pizza (on the parchment) to the hot stone and bake until the crust is set, about 5 minutes. Slide out the parchment from under the pizza; continue to bake until the crust is golden brown and the cheese is melted, 5 to 10 minutes. Slide the pizza onto a cutting board.

Tips for Making the Perfect New York Style Pizza:

  • Use high-quality ingredients. Fresh mozzarella is a must. Buy 1-3 pounds of good mozzarella depending on your taste. Make sure the tomatoes are ripe and flavorful. Use a high-gluten flour like King Arthur's bread flour.
  • Let the dough rise slowly. This will allow the dough to develop more flavor and a better texture.
  • Knead the dough thoroughly. This will help to develop the gluten in the dough, which will make it strong and elastic.
  • Don't overstretch the dough. If you stretch the dough too much, it will tear and become thin and crispy, which is not what we want. We want to aim for a dough that is soft and chewy.
  • Use a hot oven. The high heat will help to create a crispy crust and a chewy interior.
  • Don't overload the pizza. If you put too many toppings on the pizza, it will become soggy. Use just enough toppings to cover the pizza without making it too heavy.
  • Cook the pizza until the cheese is melted and bubbly and the crust is golden brown.

Conclusion:

New York style pizza is a delicious and iconic food that can be enjoyed by people of all ages. If you follow the recipes from this article, you can make a New York style pizza that will rival the best pizzas in New York City. So next time you are planning a pizza night, be sure to give one of these recipes a try!

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