New York Cheese Pizza
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Country
United States
Region
New York
Style
New York
Difficulty
Beginner
Published
June 22, 2026
Timing
Prep
35 min
Cook
14 min
Rest
12 hr
Total
12 hr 49 min
Ingredients
Makes 2 pizzas
4 servings, 1 half pizza each
Dough
A medium-hydration dough that becomes chewy and foldable after a cold ferment.
Bread flour
500 g
Water
315 ml
Fine sea salt
12 g
Sugar
8 g
Instant yeast
2 g
Olive oil
15 ml
Sauce and cheese
Crushed tomatoes
280 g
Dried oregano
1 tsp
Garlic powder
1 tsp
Low-moisture mozzarella
320 g
Parmesan
30 g
Method
1 Make the dough
Cold fermentation gives New York-style dough better flavor and stretch.
Make the dough
Cold fermentation gives New York-style dough better flavor and stretch.
- 1.1
Mix the dry ingredients
Combine bread flour, salt, sugar, and yeast in a large bowl.
- 1.2
Add water and oil
Add the water and olive oil, then mix until a rough dough forms.
- 1.3
Knead until elastic
Knead for 8 to 10 minutes until the dough becomes smooth and stretchy.
- 1.4
Cold ferment
Divide into 2 balls, cover, and refrigerate for 12 to 24 hours.
2 Shape and top
Build a thin pizza with an even layer of sauce and cheese.
Shape and top
Build a thin pizza with an even layer of sauce and cheese.
- 2.1
Warm the dough
Remove the dough from the fridge 1 to 2 hours before baking so it relaxes.
- 2.2
Stretch the pizza
Stretch each dough ball to about 14 inches, keeping the center thin and the edge slightly thicker.
- 2.3
Add sauce and cheese
Spread a thin layer of sauce, then add mozzarella and a small amount of Parmesan.
3 Bake
Bake until the base is crisp and the cheese is bubbling.
Bake
Bake until the base is crisp and the cheese is bubbling.
- 3.1
Preheat the steel
Preheat a pizza steel for at least 45 minutes at the highest oven setting.
- 3.2
Bake and finish
Bake each pizza for 6 to 7 minutes, rotating once, until the crust is browned and the cheese has melted.
Troubleshooting
The pizza sticks to the peel
Use a light dusting of flour or semolina and launch the pizza soon after topping.
The cheese burns before the crust browns
Move the pizza to a lower rack or reduce the broiler time if using one.
The crust is too bready
Stretch the dough thinner and avoid using too much flour during shaping.
Equipment
Pizza steel
Gives the bottom crust strong heat and a crisp finish.
Pizza peel
Useful for transferring large thin pizzas into the oven.
Kitchen scale
Helps keep dough hydration accurate.
Box grater
Freshly grated mozzarella melts more evenly than pre-shredded cheese.
Home oven
Bake at the highest temperature setting.
Nutrition
Calories
690
kcal
Protein
30 g
Carbs
86 g
Fat
24 g
Estimated per 1 half pizza. Recipe makes 4 servings.
FAQ
Why use low-moisture mozzarella?
It melts well without releasing too much water, which helps the crust stay crisp.
Can I freeze the dough?
Yes. Freeze after the first rise, then thaw overnight in the fridge before using.
Do I need a pizza steel?
No, but it gives a much better bottom crust than a regular baking tray.