Description
This classic New York Style Pizza recipe features a thin, crispy crust with a flavorful tomato sauce and generous layers of gooey mozzarella cheese. Perfectly balanced with a mix of oregano, basil, and garlic, this pizza captures the iconic flavors of New York’s beloved pizzerias right in your own kitchen.
Ingredients
Scale
For the Dough
- ⅔ cup warm water (151 grams, 105-110°F)
- 1 teaspoon granulated sugar (4 grams)
- ½ teaspoon instant yeast (2 grams)
- 2 cups all-purpose flour (240 grams)
- ½ teaspoon kosher salt (2 grams)
- 1 teaspoon olive oil (4 grams)
For the Sauce
- 28 ounces whole peeled tomatoes (794 grams, 1 can)
- 1 tablespoon olive oil (13 grams)
- ¼ cup finely chopped onion (36 grams)
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- â…› teaspoon kosher salt
- 3 cloves garlic, minced (14 grams)
- 1½ teaspoons granulated sugar (6 grams)
For the Topping
- 3 cups freshly shredded mozzarella cheese (339 grams)
Instructions
- Prepare the Dough: In a mixing bowl, combine the warm water, granulated sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active. Add the all-purpose flour, kosher salt, and olive oil. Mix thoroughly until a soft dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and allow it to rise for about 1 hour or until doubled in size.
- Make the Tomato Sauce: Heat the olive oil in a saucepan over medium heat. Add the finely chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant. Pour in the whole peeled tomatoes, breaking them up with a spoon. Stir in the dried oregano, dried basil, kosher salt, and sugar. Bring the sauce to a simmer and cook uncovered for about 20-25 minutes, stirring occasionally, until the sauce thickens. Remove from heat and let cool slightly.
- Assemble the Pizza: Preheat the oven to 500°F (260°C) with a pizza stone or baking sheet inside. On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer the dough to a piece of parchment paper for easy handling. Spread an even layer of the tomato sauce over the dough, leaving a ½-inch border around the edges. Generously top with shredded mozzarella cheese. Carefully slide the pizza (with parchment paper) onto the preheated stone or baking sheet. Bake for 12-15 minutes until the crust is crisp and golden and the cheese is bubbly and slightly browned. Remove from oven, slice into 8 pieces, and serve hot.
Notes
- For best results, use a pizza stone to achieve a crispy crust.
- You can substitute fresh tomatoes for canned if preferred, just be sure to cook them down until thick.
- Let the dough rise long enough for a lighter and more flavorful crust.
- Feel free to add toppings like pepperoni, mushrooms, or bell peppers as desired.
- Ensure your oven is fully preheated for a perfect bake.
