New York Style Pizza Crust Recipe That Nails the NYC Slice at Home

By :

Jake

September 12, 2025

New York style pizza crust with thin, foldable slices and golden edges

New York Style Pizza Crust is famous for being thin, foldable, and full of flavor. With its crisp bottom, chewy bite, and just the right char, it’s the ultimate base for classic toppings. In this recipe, you’ll learn how to make a homemade New York Style Pizza Crust that delivers that authentic pizzeria taste right from your oven.

New York Style Pizza Crust Recipe That Hits Home

Years later, after moving just outside Austin and raising a family of my own, I got serious about recreating that experience. This New York style pizza crust recipe became more than a weekend project—it turned into a Friday night tradition.

The mix of crisp edges, chewy center, and just enough char? That’s what home started to taste like.

Sliced New York style pizza with golden edges and a folded slice on a white plate — That first folded slice? Pure nostalgia in every bite.

These days, we serve it with a side of air fryer popcorn chicken or follow it up with comfort meals like baked chicken spaghetti. But when it’s pizza night, we sometimes switch it up with our family-favorite pickle pizza recipe—and always come back to the crust that started it all.

If you’ve ever folded a slice in half and smiled like you’re on 5th Avenue, this recipe’s for you. It’s pizza that doesn’t just fill you up—it takes you back.

What Makes New York Style Pizza Crust Different

New York style pizza is more than just a slice—it’s an experience. What sets it apart starts with the crust. Thin, wide, and foldable, this isn’t your average dough. A good New York style pizza crust recipe delivers chew, crunch, and flexibility all in one bite.

Fully baked New York style pizza with thin center and golden puffed crust — Crispy bottom, chewy edge—this crust does it all.

Unlike Neapolitan or deep dish styles, NY crusts aim for balance. They’re thin enough to crisp at the bottom, yet strong enough to hold layers of sauce and cheese without collapsing. That iconic street slice you can fold in half? It owes everything to this style of dough.

Here’s what defines the texture and feel of true New York pizza crust:

Thin, stretchable dough with a puffy outer edge
Golden-brown finish with slight charring
A balance of crispness and chew
Foldable structure—no fork and knife needed

You’ll find a similar sturdy base in our chicken crust pizza, but nothing quite matches the simplicity of New York dough done right.

How to Make New York Style Pizza Dough at Home

ingredient needed and why they matter

A true New York style pizza crust recipe is all about precision. If your ratios are off, the crust loses its character—too soft, too dense, or worse, bland. Every ingredient plays a role, and when they come together correctly, the result is a chewy, golden crust that’s just begging to be folded.

Here’s exactly what you’ll need for two 14-inch pizzas:

4 cups (500g) bread flour
1½ cups (355ml) warm water (105°F–110°F)
1 tsp (5g) active dry yeast
1 tbsp (13g) sugar
1½ tsp (9g) kosher salt
1 tbsp (15ml) olive oil

Why it matters:

Bread flour gives you higher gluten for chew
Warm water activates yeast but doesn’t kill it
Sugar feeds the yeast and adds browning
Salt balances flavor
Olive oil adds tenderness and keeps the crust flexible

We use similar dough science in our cottage cheese protein bagels for the same reason—it creates structure without sacrificing texture.

Dough mixing, kneading & fermentation

Smooth New York style pizza dough ball resting in a glass bowl during fermentation — Fermented dough, full of air and flavor—ready to rise.

Start by blooming your yeast in warm water with the sugar. After 5 minutes, you should see foam forming. Add the flour and salt, then mix until a shaggy dough forms. Pour in the olive oil and knead for 8–10 minutes until the dough becomes smooth and elastic.

Let it rest in a greased bowl, covered, and refrigerate it overnight—or up to 72 hours—for maximum flavor. Cold fermentation is the secret to that signature NYC taste. You’ll notice the dough develop air bubbles and elasticity as it rests.

Before baking, let it return to room temperature for at least 90 minutes. This helps the gluten relax so it’s easier to shape.

How to Stretch and Bake the Crust

Stretched New York style pizza dough on a floured peel, ready for baking — Perfectly stretched dough, prepped for that pizzeria-style bake.

Don’t use a rolling pin. That flattens the air pockets you worked so hard to create. Instead, press the dough from the center out, gently stretching it over your knuckles.

Here’s how to get that pizzeria-level finish:

Stretch evenly to about 14 inches
Use a pizza stone or steel, preheated at 500–550°F
Bake for 7–9 minutes, until the crust browns and blisters
Rotate once halfway for an even cook

Want a crust that stays crisp on the bottom? Dust your peel or baking sheet with a bit of semolina or cornmeal before sliding it in. That small step makes a big difference.

We use the same method when crisping crusts in our chicken parmesan with spaghetti, where texture can make or break the final dish.

Toppings, Sauce & Cheese – Building the Classic NY Pie

New York style pizza with sauce, mozzarella, and classic toppings on a white plate — Sauce, cheese, and just enough toppings—this is the NYC slice standard.

The right sauce flavor – light, tangy, not overloaded

A perfect New York style pizza crust recipe is only as good as what goes on top of it. And when it comes to sauce, less is more. NY pizza sauce is never heavy or sweet—it’s light, slightly tangy, and lets the dough and cheese take center stage.

You don’t need hours on the stove either. The best sauce starts with simple pantry ingredients:

Canned San Marzano tomatoes or crushed plum tomatoes
A touch of garlic powder, dried oregano, and basil
A pinch of salt and olive oil

No cooking required—just mix it cold. This keeps the sauce fresh and bright when it hits that blazing hot oven. The result? A layer that blends into the cheese without overpowering it.

We keep this same approach in flavor layering with our buffalo chicken dip crock pot recipe, where each ingredient plays a role without stealing the show.

Best cheese choices – low-moisture mozzarella, sliced or grated

The cheese on a New York pie is another key detail that makes or breaks the slice. Go with low-moisture, whole milk mozzarella—it melts evenly, stretches just right, and browns beautifully.

Shredded or sliced? Either works, but slicing gives you that classic bubble-and-bake look, while shredding offers more coverage. Avoid fresh mozzarella here—it’s too wet and will soak the crust.

Other topping tips:

Pepperoni, Italian sausage, and mushrooms are NY classics
Add toppings after stretching the dough and right before baking
Don’t overload—this crust thrives on balance, not weight

Whether you’re keeping it classic or going off-script like we do with our pickle pizza, the sauce and cheese should enhance the crust—not bury it.y

Make-Ahead, Freezing & Reheating Tips

Sliced baked New York style pizza on a white plate showing crisp and chewy crust — Bake now, enjoy later—this slice stays perfect every time.

Cold fermenting dough for better flavor

If you want that signature New York pizzeria flavor at home, don’t skip the cold fermentation. After mixing and kneading your dough, pop it in the fridge for 24 to 72 hours. This slow rise develops deeper flavor, better texture, and those small air bubbles that make the crust crisp and chewy.

When ready to use:

Take it out at least 90 minutes before baking
Let it rest at room temperature to become easy to stretch
Avoid punching it down—you want those gases intact

This slow rise technique is the same reason our chicken crust pizza builds flavor over time, even without traditional flour. A little planning goes a long way.

Freezing dough balls & reheating leftovers the right way

Homemade dough freezes beautifully and is a lifesaver for busy weeks. Just divide the dough into portions, coat lightly with olive oil, and store in zip-top freezer bags. Label and freeze for up to 3 months.

To use frozen dough:

Thaw overnight in the fridge
Let rest at room temp for 1–2 hours before shaping
Stretch and bake as usual

Got leftover slices? Reheat them in a skillet over medium heat with a lid for 3–4 minutes. This crisps the bottom and melts the cheese without drying it out—way better than the microwave.

This method works like magic, just like our reheating tricks for air fryer chicken tenders and other crisp-based meals. With the right steps, even leftovers taste fresh from the oven.

Frequently Asked Questions

What is the difference between New York style pizza crust and regular pizza crust?

The main difference lies in texture and structure. New York style pizza crust is thin, crisp at the bottom, and chewy in the center. It’s made with high-gluten bread flour, giving it a sturdy yet foldable form. Traditional or regular pizza crusts, like pan or hand-tossed, tend to be thicker and breadier.

What is the secret to New York style pizza?

The real secret lies in fermentation and baking. Cold fermenting the dough for 24–72 hours develops deep flavor and better texture. Using bread flour and a hot oven—ideally 500°F or higher—also helps create that signature blistered, golden crust. A simple sauce and low-moisture mozzarella round it out.

What kind of crust is on a New York style pizza?

It’s a thin crust with a crisp bottom and a chewy bite. Unlike cracker-thin or thick crusts, New York style is pliable—you can fold it without it cracking. The outer edge, or cornicione, is slightly puffed and browned. This makes it ideal for classic toppings like mozzarella, pepperoni, or even a twist like in our chicken crust pizza, where crust texture is everything.

What temperature do you cook pizza in a New York oven?

Authentic New York pizzerias often use deck ovens set between 550°F and 600°F. At home, you can get similar results by using a preheated pizza stone or steel at 500°F. Bake for 7–9 minutes until the crust is golden and the cheese bubbles.

Final Slice – Why This Crust Stays a Classic

Final slice of New York style pizza with thin foldable crust on white plate — The last slice says it all—chewy, crisp, and unforgettable.

foundation for toppings—it’s a flavor-loaded, memory-making base that turns any night into something special. From its crispy bottom to its chewy edge, this crust brings the streets of NYC right to your kitchen.

Whether you’re making two pies for a game night or prepping dough for the week, you’ve now got the techniques and tips to do it right. You can stretch it, bake it, freeze it, and still get that pizzeria magic every time.

Pair it with easy sides like buffalo chicken dip or go bold with a twist like our chicken crust pizza—either way, this dough plays well with others.

Here at Hearty Home Recipes, we don’t do fluff. Just food that fills your plate and your soul. If this crust becomes a regular in your kitchen, I’d say you’re doing pizza night right. Now grab a slice, fold it, and enjoy a bite of the Big Apple—right at home.

Jake