Thin, foldable crust with a crisp underside, tangy tomato sauce, and stretchy mozzarella—just like your favorite NYC slice joint!
Ingredients
For the Dough (Makes two 14″ pizzas)
- 4 cups (500g) bread flour (or all-purpose)
- 1½ tsp instant yeast
- 1½ tsp sugar
- 1½ tsp salt
- 1½ cups (350ml) warm water (105-110°F)
- 2 tbsp olive oil
For the Sauce
- 1 can (28oz) San Marzano tomatoes, crushed by hand
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- 1 tsp salt
- 1 tsp sugar
For Toppings
- 16oz low-moisture whole-milk mozzarella, shredded
- ¼ cup grated Parmesan
- 10-12 fresh basil leaves (added after baking)
Equipment
- Pizza stone or steel (or inverted baking sheet)
- Pizza peel (or rimless baking sheet)
Step-by-Step Instructions
1. Make the Dough *(24-hour cold ferment for best flavor)*
- Mix flour, yeast, sugar, and salt in a stand mixer.
- Add water and olive oil, knead with dough hook 5-7 mins until smooth.
- Divide into 2 balls, coat with oil, and:
- Option 1 (Same day): Rise at room temp 2 hours.
- Option 2 (NY-style): Refrigerate 24-72 hours, then rest at room temp 2 hours before shaping.
2. Prep the Sauce
- Heat olive oil in a pan, sauté garlic 30 seconds.
- Add tomatoes, oregano, red pepper flakes, salt, and sugar.
- Simmer 20 mins until thickened, then blend briefly (or leave chunky).
3. Shape the Dough
- On a floured surface, stretch dough to 14″ rounds (no rolling pin!).
- Transfer to cornmeal-dusted peel.
4. Top & Bake
- Preheat pizza stone at 500°F (260°C) for 1 hour.
- Spread ½ cup sauce over dough, leaving a ½” border.
- Add mozzarella, then sprinkle Parmesan.
- Slide onto stone, bake 8-10 mins until crust is blistered.
- Top with fresh basil after baking.
Pro Tips
🔥 High heat is key: If your oven goes to 550°F (290°C), use it!
🍅 Sauce hack: Use uncooked sauce for brighter flavor (just mix ingredients).
🧂 Season the crust: Brush edges with garlic oil and salt after baking.
🔄 Rotate pizza halfway for even cooking.