New York pizza sits between Neapolitan delicacy and Chicago heft — a wide, thin crust sturdy enough to fold lengthwise without cracking, with a rim puffy enough to chew. Bread flour, sugar, and oil in the dough create the signature texture that defined American pizza culture.
Dough ingredients
- 600 g bread flour
- 360 ml water (60% hydration)
- 12 g salt
- 8 g sugar
- 15 ml olive oil
- 3 g instant yeast
Mix and ferment
Combine dry ingredients, add water and oil, knead until smooth. Rise one hour at room temperature, then refrigerate overnight. Cold fermentation develops the slightly tangy flavor New York slices are known for.
Stretch and sauce
Divide into two fourteen-ounce portions. Stretch by hand to fourteen-inch rounds on a floured peel. Sauce with lightly seasoned crushed tomatoes — oregano, garlic, salt, no cooking required. Add low-moisture mozzarella shredded evenly to the edge.
Oven method
Bake on a preheated stone or steel at 500°F for ten to twelve minutes until the bottom is golden with char spots and cheese bubbles brown. Rest two minutes before slicing into eight wide triangles.
High-gluten bread flour and overnight cold proof create the chewy, foldable crumb that distinguishes New York slices from thin cracker-style crusts.