New York-style pizza at home, v2.0

Made by Adam Ragusea

by Adam Ragusea
New York-style pizza at home

New York-style pizza is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Follow along with the 📝 recipes below👇🏾👇🏾

New York-style pizza at home
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New York-style pizza

Rating: 4.3/5
( 25 voted )
Serves: 4 PIZZAS Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


For the dough:

  • 2.5 cups (600 ml) warm water
  • 1 tbsp sugar (15 ml) sugar
  • 1 tsp (5 ml) active dry yeast
  • 2 tbsp (30 ml) olive oil
  • 1 tbsp (15 ml) kosher salt
  • 5 cups (600g) bread flour, plus more for working the dough
  • Cornmeal, semolina flour, or coarse-ground whole wheat flour for dusting

For the sauce:

  • 1 28 oz (828 ml) can crushed tomatoes (I like Pastene 'Kitchen Ready')
  • 2-4 tbsp (30-60 ml) olive oil
  • 1/4 tsp (1g) sugar
  • 1/2 tsp (a fraction of a gram, I don't know) dried oregano

For the cheese:

  • 1 tbsp (15 ml) grated parmesan or pecorino cheese
  • 7 ounces (200g) whole-milk, low-moisture mozzarella, freshly grated


  1. Start the dough by combining the water, sugar and yeast in a large bowl and let sit for a few minutes. If the yeast goes foamy, it's alive and you're good to proceed (if it doesn't, it's dead and you need new yeast). Add the olive oil and salt and 5 cups (600g) of bread flour. Mix until just combined, then start kneading. Add just enough additional flour to keep the dough workable (i.e. not too sticky) and kneed until you can stretch some of the dough into a thin sheet without it tearing.
  2. Divide the dough into four equal balls and put them in four containers (ideally glass) and lightly coat the balls and the interior of their containers with olive oil. Cover, and either rise at room temperature for two hours, or put them in the refrigerator and let them rise for 1-7 days. (I prefer the long, cold rise.)
  3. When you want to bake, put a pizza stone or pizza steel into your oven (mine works best on a high rack position but every oven is different) and preheat to your highest possible temperature, ideally convection, for a full hour.
  4. For the sauce, simply mix together the ingredients.
  5. Liberally dust a pizza peel with cornmeal (or something similar). Take the cold dough out of the fridge and dust it in flour. Stretch to the widest size and shape that will fit on your peel and stone/steel. Top with just enough sauce to lightly coat the surface. Dust the sauce layer with parmesan, then cover with the mozzarella. Transfer the pizza to the stone/steel and bake until the crust is well-browned and the cheese has browned a bit (but, ideally, has not started oozing out an orange grease layer), 6-7 minutes.
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Recipe video

Bon Appétit

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Patricia Brown August 30, 2020 - 07

Sounds perfect

Mason March 25, 2021 - 18

What volume of container do you recommend for the dough balls?

Eric January 27, 2022 - 16

This is what I’m trying to figure out.

Olivia July 9, 2021 - 13

Love, Love, Love this recipe!! It’s our go to now when it comes to pizza night! Thanks for the recipe!

Chris July 27, 2022 - 22

2.5 cups (600 ml) warm water
1 tbsp sugar (15 ml) sugar
1 tsp (5 ml) active dry yeast
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) kosher salt
5 cups (600g) bread flour, plus more for working the dough

This is 100% hydration. Pretty high hydration for pizza dough especially New York style. Could this be a typo?

Juliana July 31, 2022 - 14

To much water in this recipe.

Juliana July 31, 2022 - 14

2 and a half cups of water is almost 500 ml not 600 I made it and 600 is way to much water

Pamela Deane Romines February 2, 2023 - 20

Why is there so much variation on the quantity of (active dry) yeast in different pizza dough recipes. Some chefs use a whole envelope for much less flour than your recipe? Thank you! I love your recipes and have had consistently wonderful results with the flavor and texture each time!


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