There’s something iconic about a New York slice: thin, chewy crust, tangy tomato sauce, gooey mozzarella, and just enough toppings. With a home oven that goes to 550 °F, a pizza stone or steel, and a few tricks, you can get remarkably close to the real deal at home.

I’ve spent countless hours researching, testing, and tweaking recipes from pizzeria professionals, food scientists, and home cooks alike. After multiple batches of dough, different oven setups, and plenty of trial-and-error (including smoking out my oven once 😅), I’ve created this beginner-friendly guide that brings together the best methods in one place.

The goal: give you a recipe that’s easy to follow, flexible for beginners, and still loaded with pro tips for when you’re ready to level up.

🛠 Essential Kitchen Tools (Budget → Pro)

Note: Links are affiliate links. Buying through them won’t cost you extra (and sometimes saves you money) but helps me keep testing and improving these recipes.

🛒 Shopping List (Common sizes of ingredients and brands)

• Bread flour, 5 lb bag – high protein for chewy crust (King Arthur, Gold Medal, All Trumps)
• Semolina flour – fine grind, for dusting peel and counter (any brand)
• Yeast, 7 g packet or jar – instant or active dry (SAF, Red Star, Fleischmann’s)
• Salt & sugar – kosher or table salt; granulated sugar
• Olive oil, 500 ml–1 L bottle – extra virgin (any good quality)
• Whole peeled tomatoes, 28 oz can – for sauce (Cento San Marzano, Bianco DiNapoli, Mutti)
• Mozzarella, 16 oz block – whole milk, low-moisture (Galbani, Polly-O, Sargento)
• Pecorino Romano or Parmesan, 8 oz wedge – hard grating cheese for finishing

Toppings (optional):

• Pepperoni → Hormel Cup & Char, Ezzo
• Italian sausage → Johnsonville Hot Italian (homemade is even better if you can)
• Mushrooms, onions, fresh jalapeños, bell peppers
• Fresh basil, garlic, hot honey

🥣 Dough Recipe (Default 14″ Pies)

Hydration (the ratio of water to flour) is one of the most important factors in dough. Higher hydration (70%+) gives a more open, airy crumb and crisp but foldable crust — classic NY texture. Lower hydration makes dough firmer and easier to handle, but produces a denser crust.

💡 Tip: Don’t add too much bench flour when kneading or stretching — a light dusting is enough. Excess flour can throw off hydration and make the dough tough.

💡 Note: 360 ml water to 500 g flour = ~72% hydration. Classic slice shops used lower (62–65%), but higher hydration gives a lighter, crisp-yet-foldable crust. Hydration is flexible — experiment to find what works best for you.

Step 1: Mix & Knead the Dough

Ingredients (for 2 × 14″ pizzas):
– Bread flour – 4 cups (500 g)
– Water (warm, ~100°F / 38°C) – 1 ½ cups (360 ml)
– Yeast – 1 packet (2 ¼ tsp / 7 g)
– Sugar – 1 tsp (5 g)
– Salt – 2 tsp (10 g)
– Olive oil – 1 tbsp (15 ml)

Steps:
1. Mix warm water, sugar, and yeast in a bowl → sit 5 min until foamy.
2. Add flour + salt → stir until shaggy dough forms.
3. Add olive oil → knead until smooth and elastic (8–10 min hand / 6–7 min mixer).

💡 Yeast Notes: Instant (direct mix or bloom). Active dry (must dissolve). Fresh (~21 g, 3× instant).
💡 Pro Tip: Use an instant-read thermometer. No foam? Yeast is dead.
💡 Reminder: Too stiff → add water tsp at a time. Too sticky → dust flour until tacky.
💡 Adjust yeast for fermentation time: 7 g for same-day/24 hr, 2–3 g for 48–72 hr cold ferment.

Step 2: Divide & Ball the Dough

This recipe yields about 870–900 g total dough, which divides into two dough balls of ~450 g each — perfect for 14″ New York–style pies.

When to Ball:
– Cold ferment (24–72 hrs): Ball immediately after kneading, place in oiled containers.
– Same-day dough: Let bulk rise 1–2 hrs, then ball ~1 hr before bake.

How to Ball:
1. Portion dough into ~450 g pieces.
2. With cupped hands, tuck edges under while rotating to create surface tension.
3. Pinch the bottom seam closed.
4. Place seam-side down in a lightly oiled container.

💡 Pro Tip: Surface tension = strength. A tight, smooth ball traps gases for better rise.
💡 Light oil prevents crusting and sticking.
💡 Avoid re-balling after long cold ferment — it will degas and tighten gluten.
💡 For multiple pies, dough trays with lids are ideal for airflow and easy release.

Step 3: Fermentation (Cold or Same-Day)

– Cold ferment: Refrigerate 24–72 hours in oiled containers.
– Same-day: Rise at room temp 4–6 hours until doubled.

Step 4: Bring Dough to Room Temp

– Remove dough from fridge 1–2 hours before baking.
– Keep covered to prevent drying.
– If dough resists stretching, rest 5–10 minutes.
💡 Relaxed dough stretches without tearing.

Step 5: Preheat Oven & Stone/Steel

– Place stone/steel in center rack.
– Preheat oven 500–550°F (260–290°C) for 45–60 minutes.
– If oven maxes at 475–500°F: bake longer and finish with broil.
💡 Switch to broil last 5 minutes of preheating for top heat.
💡 Use a slightly undersized pizza if your stone is small to prevent spillover.

Step 6: Prep Sauce & Toppings

Ingredients:
– Tomatoes – 1 can (28 oz / 800 g), whole peeled
– Salt – 1 tsp (5 g)
– Oregano – 1 tsp (2 g)
– Sugar – pinch
– Olive oil – 1 tbsp (15 ml)
– Mozzarella – 5–7 oz (140–200 g), shredded
– Parmesan/Romano – 1–2 tbsp (8–15 g)

Steps:
– Blend or crush tomatoes with seasonings and oil.
– Shred mozzarella from a block.
– Prep toppings (pepperoni, sausage, fresh jalapeños).

Step 7: Stretch the Dough

– Dust counter with flour + semolina.
– Press dough from center outward, leaving 1″ rim.
– Lift onto knuckles, rotate letting gravity stretch.
– Shake off excess flour hand-to-hand.
💡 Target 14″ circle. If dough snaps back, rest 5 minutes.

Step 8: Assemble on the Peel

Ingredients per pizza:
– Sauce – ⅓–½ cup (80–120 ml)
– Mozzarella – 5–7 oz (140–200 g)
– Parmesan/Romano – 1–2 tbsp (8–15 g)
– Toppings – about ½–1 cup (50–100 g)

Steps:
– Dust peel with semolina/flour (or parchment).
– Spread sauce thinly.
– Sprinkle Parmesan, then mozzarella.
– Add toppings, leave 1″ border.
💡 Brush crust with olive oil for browning.
💡 Add hot honey after baking for a kick.

Step 9: Launch with Confidence

– Test shake peel: pizza should slide easily.
– If sticking: lift edge, dust underneath.
– Slide onto stone/steel in one motion.
– Using parchment? Remove after 1–2 minutes.
💡 Pull oven rack halfway out before launch.
💡 Place sheet pan underneath to catch drips and prevent smoke.

Step 10: Bake & Optional Broil

– Bake 6–8 min at 500–550°F.
– At 475–500°F: bake 9–11 min, then broil if needed.
– Rotate halfway for even cooking.
💡 For extra char, broil last 30–90 seconds.
💡 Rest pizza 1–2 minutes on wire rack.

Step 11: Slice, Serve & Enjoy

– Transfer to cutting board, slice, serve.
– Add fresh basil or drizzle hot honey after bake to kick up the flavor.
– Reheat leftovers 375°F oven/air fryer 6–8 min.
💡 Cooling briefly on wire rack keeps crust crisp.

🥶 Storage & Leftovers

Dough:
– Fridge: up to 3 days (oiled container). Warm 2–3 hrs before bake.
– Freezer: up to 3 months (wrap + bag). Thaw overnight, rest 3–4 hrs.

Sauce: fridge 5 days, freezer 3 months.
Cheese: fridge 5–7 days (shredded), freeze 2 months.

Leftover Pizza:
– Fridge: 3 days wrapped.
– Reheat: oven/air fryer 375 °F for 6–8 min (crispy again).

🎉 Final Thoughts

Making New York–style pizza at home isn’t about chasing perfection — it’s about learning, experimenting, and having fun along the way. Each batch of dough teaches you something new, and before long, you’ll be pulling pies out of your oven that rival your favorite slice shop.

Remember:
– Start simple, focus on the dough and bake.
– Build confidence with each step — stretching, launching, topping.
– Don’t stress mistakes (we’ve all had a pizza fold in half on the peel 😅).

Friendly note: Using the affiliate links for tools and ingredients helps keep Mick’s Pizza Press going, while often saving you a bit too.

📄 Download the Printable Cheat Sheets

If you’d like 1-page Beginner and Advanced Cheat Sheets to keep in your kitchen, shopping list, and printable recipe, I’ve put them together as downloadable printables.

👉 Your purchase helps support this page and allows me to keep testing, refining, and sharing more recipes like this — with the long-term goal of making this a full-time project.

Etsy shop printables download here!

💬 Join the Conversation

Tried this recipe?
– Leave a review or comment below.
– Share your topping combos.
– Post photos of your pies — I’d love to feature them!

This is a living guide that I’ll keep updating as I test new techniques and hear from readers like you.

✅ Troubleshooting

Problem	Likely Cause	Fix / Pro Tip
Dough tears while stretching	Too cold, under-proofed, or over-handled	Rest 10 min and retry. Use more gentle knuckle stretch.
Dough snaps back / shrinks	Gluten too tight, not rested enough	Cover and let rest another 15–20 min.
Crust too thick	Used too much dough for size	Scale dough balls to ~450 g for 14″ pies.
Center soggy	Too much sauce/toppings, under-baked	Use less sauce (⅓ cup). Bake longer or finish under broiler.
Pizza sticks to peel	Not enough flour/semolina, dough too warm	Lift edge, dust underneath. Use semolina or parchment for safety.
Smoke in oven	Excess flour or cheese spill	Use sheet pan under stone to catch drips. Brush excess flour before launch.
Pale crust	Oven not hot enough, stone underheated	Preheat steel/stone at least 45–60 min. Switch to broil at end.
Stone cracked	Washed/soaked stone, thermal shock	Never wash with water. Heat/cool gradually. Use steel for durability.
Pooling liquid on top	Watery mozzarella or tomatoes	Drain mozzarella before shredding. Strain canned tomatoes lightly.

Sources & References

– Charlie Anderson Cooking – Authentic New York Style Pizza
– Serious Eats (J. Kenji López-Alt) – New York Pizza Dough & Sauce Guides
– Ken Forkish – The Pizza Bible and fermentation methods
– King Arthur Baking – Bread Flour & hydration techniques
– Ooni & Baking Steel – Home oven pizza tools and tips