New York Style Dough
New York-Style Pizza
Thin. Foldable. Iconic.
New York-style pizza is all about balance — a crisp yet flexible base, light but flavourful tomato sauce, and just the right layer of melted mozzarella. Big slices, wide crust, and that signature fold down the middle.
The dough is stretched thin but never fragile, baked hot until the base sets with a slight chew and the underside develops that golden, lightly blistered finish. The crust puffs just enough around the edge to give structure without stealing the spotlight.
The sauce is simple and bright — seasoned tomatoes that complement rather than overwhelm. The cheese melts into a smooth, even layer with just enough browning to add depth.
It’s the kind of pizza made for sharing, for grabbing by the slice, for eating hot and unapologetically by hand.
Classic. Honest. Timeless.
The full recipe is just below — so you can recreate that authentic New York slice at home.
New York-Style Dough (Crispy bottom, chewy center)
Ingredients (2 large pizzas)
4 cups (520 g) bread flour
1 ¼ cups (300 ml) warm water
1 tsp sugar
2 tsp salt
1 tsp instant yeast
2 tbsp olive oil
Method
Mix dry ingredients.
Add water and oil; knead 7–8 minutes.
Rest 15 minutes, then knead briefly again.
Cold ferment 48–72 hours.
Bring to room temp before shaping.
Bake: 280-300c in a preheated pizza oven
Why it works: Oil and sugar boost browning and crispness.