The Best New York Pizza Outside of NY Recipe

There’s something magical about a New York-style pizza that’s crispy on the outside, yet delightfully chewy and tender inside. This recipe brings that iconic texture and flavor to your kitchen, with a dough that’s proofed overnight for unparalleled depth and complexity. In just 30 minutes of prep and 15 minutes of baking, you’ll create a pie that rivals the best slices from the Big Apple.

The secret lies in the balance of flavors—tangy tomato sauce, gooey melted mozzarella, and a perfectly seasoned crust that’s golden and crisp. Every bite is a symphony of savory, salty, and slightly sweet notes, making it impossible to stop at just one slice. Whether you’re a pizza purist or a creative topping enthusiast, this recipe promises to deliver a mouthwatering experience that’s worth the wait.

Ingredients for the Best New York Pizza

• 4 1/2 cups (1lb 6oz/639g) bread flour (all-purpose flour can be substituted, but bread flour gives a chewier crust)
• 1 1/2 tablespoons granulated sugar (helps with browning and yeast activation)
• 3 teaspoons sea salt (fine table salt works too)
• 2 teaspoons instant yeast (active dry yeast can be used; activate in warm water first)
• 1 1/2 cups (12floz/340ml) lukewarm water (around 100°F/38°C)
• 3 tablespoons olive oil (extra virgin for best flavor)
• 5 Minute Pizza Sauce (store-bought or homemade)
• Mozzarella cheese (shredded or fresh, as preferred)

Step-by-Step Instructions

1. The Day Before: In the bowl of an electric mixer, combine the bread flour, sugar, salt, and yeast. In a separate jug, mix the lukewarm water and olive oil.
2. Turn the mixer to medium speed and gradually add the wet ingredients to the dry. Mix until the dough forms a ball. (If mixing by hand, knead for 8-10 minutes on a floured surface.)
3. Divide the dough into three equal balls and place each in a sealed container. Refrigerate for at least 1 day, or up to 4 days. (Dough can also be frozen at this stage.)
4. The Next Day: At least 2 hours before baking, remove the dough from the fridge and let it sit at room temperature to take off the chill.
5. Preheat your oven to 500°F (250°C) and place a pizza stone or tray inside to heat up.
6. On a lightly floured surface, gently stretch one dough ball into a 12-14 inch circle, about 1/4-inch thick. Transfer the dough to a parchment-lined baking tray.
7. Spread pizza sauce evenly over the crust, leaving a small border around the edges. Sprinkle generously with mozzarella cheese and add any additional toppings.
8. Carefully slide the pizza onto the preheated stone or tray. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.
9. Transfer the pizza to a cutting board, slice, and serve immediately. Enjoy your homemade New York-style pizza!

Sauce and Topping Ideas to Elevate Your Pizza

While the 5-Minute Pizza Sauce is a classic choice, feel free to experiment with other sauces like pesto, garlic butter, or even a spicy arrabbiata. For toppings, try a mix of fresh mozzarella, pepperoni, and mushrooms, or go gourmet with prosciutto, arugula, and a drizzle of balsamic glaze. Don’t forget to finish with a sprinkle of fresh basil or oregano for that authentic NY pizzeria vibe!

Storage and Reheating Tips for Perfect Leftovers

If you have leftover pizza, store it in an airtight container in the fridge for up to 3 days. To reheat, place slices on a baking sheet in a preheated 375°F (190°C) oven for 5-7 minutes, or use a skillet on medium heat for a crispy crust. Avoid microwaving, as it can make the crust soggy.

Time-Saving Tips for Busy Pizza Lovers

Short on time? Prepare the dough in advance and freeze it for up to 3 months. When ready to use, thaw it in the fridge overnight and let it come to room temperature before baking. You can also pre-make the pizza sauce and store it in the fridge for up to a week or freeze it for longer storage.

Equipment Guidance for the Perfect Crust

For the best results, use a pizza stone or baking steel to mimic a professional pizza oven’s heat. If you don’t have one, a heavy-duty baking sheet will work too. A pizza peel or flat baking tray lined with parchment paper makes transferring the pizza to the oven much easier.

Common Questions Answered

Can I use all-purpose flour instead of bread flour? Yes, but bread flour gives a chewier crust. Can I skip the overnight proof? While it’s not ideal, you can proof the dough at room temperature for 2-3 hours, but the flavor won’t be as developed. Patience is key for that authentic NY taste!

The Best New York Pizza Recipe Outside of NY

Shaziya

There’s something magical about a New York-style pizza that’s crispy on the outside, yet delightfully chewy and tender inside. In just 30 minutes of prep and 15 minutes of baking, you’ll create a pie that rivals the best slices from the Big Apple.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Proof Overnight 18 minutes mins

Servings 3 pizzas

Ingredients

  

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• 4 1/2 cups bread flour 1lb 6oz/639g
• 1 1/2 tablespoons granulated sugar
• 3 teaspoons sea salt
• 2 teaspoons instant yeast
• 1 1/2 cups lukewarm water 12floz/340ml
• 3 tablespoons olive oil
• 5 Minute Pizza Sauce
• Mozzerella

Instructions

 

• The Day Before: In a bowl of an electric mixer add the flour, sugar, salt, and yeast.In a separate jug add the warm water and oil.Turn the machine on to medium speed and add the wet ingredients into the dry. Just add enough liquid for the dough to form a ball. (The dough can be made by hand if you knead it for roughly 8-10 minutes on your work surface).When the dough is ready (see above video), divide the dough into three (xx) balls and place each in a container with a sealable lid. Place in refrigerator and allow to rise at least one day, and up to 4 days. The dough can also be frozen at this stage.
• The Next Day: At least two hours before baking, remove dough from the refrigerator and allow it to sit at room temperature to take the chill off it.Preheat the oven to 500°F (250°C) and place in a pizza stone or tray if using. Turn a dough ball out onto a lightly floured surface. Gently stretch the dough by draping over your knuckles into a 12-14 inch circle about 1/4-inch thick. Slide the pizza base onto a flat baking tray lined with parchment (see video above).Spread pizza sauce evenly over the surface of the crust, almost to the edge. Sprinkle cheese over sauce followed by any of your favorite pizza toppings. Slide pizza onto baking stone and bake for roughly 12 – 15 minutes or until bubbly and golden brown. Transfer to cutting board, slice, and serve immediately.

Keyword authentic pizza, homemade pizza, New York pizza, pizza dough, Pizza Recipe

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