Prep Time
20 min
Cook Time
12 min
Servings
2 large pizzas
Difficulty
Medium
New York-style pizza is defined by its large, hand-tossed thin crust — crispy on the outside, chewy in the middle, and flexible enough to fold in half. This recipe uses a simple high-gluten dough, a bright uncooked tomato sauce, and low-moisture mozzarella for those iconic stretchy cheese pulls.
🧂 Ingredients
- 450g (3½ cups) bread flour (high-gluten)
- 7g (1 packet) instant yeast
- 1½ tsp salt
- 1 tsp sugar
- 2 tbsp olive oil
- 300ml warm water
- 1 can (400g) crushed San Marzano tomatoes
- 3 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp red chilli flakes
- 1 tsp sugar (sauce)
- Salt to taste
- 400g low-moisture mozzarella, grated
- 2 tbsp olive oil (for drizzling)
- Fresh basil to finish
👨🍳 Instructions
1
Combine bread flour, yeast, salt, and sugar in a stand mixer bowl. Add olive oil and warm water. Knead with a dough hook on medium for 8 minutes until smooth and slightly tacky. Cover and rest at room temperature for 1 hour until doubled.
2
Make the sauce: combine crushed tomatoes, minced garlic, oregano, chilli flakes, sugar, and a pinch of salt. No cooking needed — this stays bright and fresh. Adjust seasoning to taste.
3
Place a pizza stone or heavy baking sheet in the oven. Preheat to 260°C (500°F) — as hot as your oven goes — for at least 45 minutes.
4
Divide dough in half. On a lightly floured surface, stretch and toss one ball into a large round, about 35cm (14 inches) in diameter. Work from the centre outward, letting gravity help.
5
Transfer dough onto a sheet of parchment paper dusted with semolina. Spread a thin layer of tomato sauce, leaving a 2cm border. Scatter grated mozzarella evenly. Drizzle with olive oil.
6
Slide the pizza (on parchment) onto the hot stone or baking sheet. Bake for 10–12 minutes until the crust is deeply charred in spots and the cheese is bubbling and golden. Scatter fresh basil, slice, and serve immediately.