Easy Homemade New York-Style Pizza Recipe


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Today we are going to bring the iconic New York City pizza to your kitchen.  No, we are not buying it from the closest pizza place, we are making it! 

This easy Homemade New York Style pizza recipe will literally transport you to NYC’s corner pizza joint where you get a humongous pizza slice that is dripping in its remarkable flavor, where the stringy cheese, the thin crust and its fully involved sauce are to die for.  So, get ready, and grab your kitchenware to this unforgettable trip to pizza heaven. Let’s go!

Temperature & Baking Time

Note that our recipes are shown for a normal kitchen oven that reaches temperatures up to 500°F degrees.  For best results, pizzas should be baked in ovens that reach from 800°F to 950°F degrees.  If you are using a wood-fired oven at a higher temperature, the bake time should be reduced by 5 to 7 minutes.

Recipe Details

Our easy Homemade New York-Style Pizza Recipe is a base recipe that can be easily adapted to any other pizza style. 

Add your favorite toppings and make them your own.  It only takes 20 minutes of hands-on time. Just give a day of fermentation for its great flavor, and you are done. That’s it!

ABOUT THE INGREDIENTS

Flour

An authentic Neapolitan pizza must be made with Italian 00 Flour (double zero or type 00). Double zero is a designation that indicates the fineness of the grind, in a scale going from 2  (coarse) to 00 (finest). Double zero flour is milled from soft wheat, which has less elastic gluten than hard wheat. 

The result is a tender dough that requires a light touch when you’re working with it. If you can’t find King Arthur bread flour, look for another bread flour that has about 12.7% protein.

Yeast

Authentic Neapolitan pizza is made with fresh yeast that is combined with flour and water to make a starter or preferment.  The starter is mixed with the rest of the flour and the remainder of the water to make the dough.

Fresh yeast is not only challenging to find these days, but it is also perishable. It doesn’t last long. So, for home use is not recommendable.

In our recipe, we use active dry yeast. It is not necessarily faster, but it gives a sense of security. Italian 00 Flour is relatively expensive compared to all-purpose flour. So, you don’t want to waste a single bit of it.  

When using active dry yeast, you activate the yeast first, then combine with the rest of the ingredients. By doing this, you make sure your yeast is alive.

If you were to use instant, which you can. You mix the flour, the yeast, and water and let sit. If the dough doesn’t rise, the yeast is dead, and you must discard all your flour and start again.

Water

You can certainly use tap water to make your pizza dough if that water is good to drink.

Bottled water will perform better, just try to avoid mineral water, as it’s not recommended for pizza dough.

Salt

Fine Sea Salt will taste and dissolve better than table salt. You can still use table salt, but keep in mind that it can change the taste of your crust as regular table salt as an iodine taste.

Olive Oil

The oil will help to emulsify the ingredients, resulting in a smoother texture and a more tender dough.  We prefer using extra virgin olive oil as it gives a great flavor to the dough.

Sugar or Honey

The sugar or honey helps in the fermentation process as it becomes the yeast’s food. It also helps balance the flavor of the dough.

EQUIPMENT

Digital Scale
Two Baking Stones or Baking Steels

INGREDIENTS

Dough

500g 00 Type Flour or Bread Flour
325g Water
10g Fine Sea Salt
20g Honey

Sauce

120 ml Tomato Sauce

Toppings

Extra Virgin Olive Oil for Garnishing
Additional toppings of your preference

Set all the ingredients in front of your work area.  This is what the French call “Mise en Place” or everything in its place.

Everything you need in place will save you time as you don’t have to ramble looking for things that you need.

DIRECTIONS:

Prepare the dough

ACTIVATE YEAST

  1. Separate 20 grams of water from the total water and  heat it up to 95° – 105°F.
  2. Mix the lukewarm 20 grams of water with the yeast together and whisk them in a small bowl and let it sit for 10 to 15 minutes.  

When the activation period is over, the mixture should be bubbly. If not, the yeast is dead, discard the mixture and start again with new yeast.  If you are using Instant Yeast, you don’t need to activate the yeast.  Mix the flour directly in with the yeast.

MIX THE DOUGH

  1. Attach the dough hook to the electric mixer.   
  2. In the bowl of the electric mixer, mix the flour with the yeast mixture, and the remainder of the water and mix on low speed until the dough comes together, about 1 minute.  The dough will be stiff while mixing.  
  3. Add the salt to the mixture and mix for 1 minute.

KNEAD THE DOUGH

  1. Knead the dough in the mixer on low speed for 5 – 7 minutes.
  2. Switch to medium-low speed and mix for another 2-   3 minutes. Total kneading time should be from 7 to 10 minutes.   The dough should come together into a big ball of dough attached to the dough hook.  
  3. Detach the mixture from the dough hook and the walls of the mixing bowl and form one big mass of dough. You can leave it in the same mixing bowl.

FIRST FERMENTATION

  1. Cover tightly and let the dough ferment in the refrigerator until it proofs and almost doubles in size, for about 1 to 1 ½ hrs.  The ideal temperature for the first fermentation is 80°F.  Some ovens have a “Proofing Setting” you can use.

You can also let the dough ferment for up to 24 hours in the refrigerator for more flavor.   

At the end of this first fermentation, you will have a big inflated doughball, like a balloon.

DEGAS THE DOUGH

  1. With your fist, push down on the mixture and deflate it. *This will release all the accumulated gas from the dough.
  2. Once you flatten the dough, bring it together into a big ball again.

SHAPE INTO DOUGH BALLS

  1. Divide the dough into 3 equal pieces with a bench scraper, about 280 grams each.
  2. Make a tight ball out of each piece of dough and make the smooth side the top, tucking the rough bottom side into itself to swell up the top.
  3. Firmly squeeze the balls near the bottom to get out any air pockets.
  4. Gently roll the bottom under your palm on a dry work surface, using a circular motion to close the bottom and smooth it out. The finished balls should be tight and smooth all over.

SECOND FERMENTATION

  1. Place the dough balls evenly in a proofing box or on a wide tray, making sure they are separated and not touching.  
  2. Cover tightly and refrigerate for 8 to 24 hrs.  After the balls have rested, use them immediately or chill them for up to 36 hrs.  
  3. Remove the balls from the refrigerator and let them sit for about 1 hr. to take the chill out.  This will make the dough balls easier to shape.

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PRE-HEAT THE OVEN

  1. Place two baking stones or steels in the oven racks with a 6 to 8-inch separation from each other. If you only have 1 stone/steel place it in the middle rack of your oven.
  2. Set the oven to 500°F and pre-heat for about 1 hr.
  3. Prepare the toppings for the pizza and have everything in its place.

SHAPING OF THE DOUGH

  1. The pizza must be stretched out by hand so there’s not too much stress on the gluten and to distribute the carbon dioxide of the dough, from the center towards the outside to create the border.

How to Shape NY-Style Pizza Dough

Here is a quick guide on how to shape NY-Style pizza dough.  When shaping dough always keep in mind the size of your oven and the size of your stone.  If you have a 14-inch stone or steel, you should shape your crust to about 12-13 inches leaving a little space to work with.

raw ny style pizza dough

 

Step 1: Prep your Area
Dip the dough into a little flour, shaking off the excess, and set on a clean, lightly floured surface.
pizza dough on floured surfaced
Step 2: Flatten the Dough
Start stretching out the dough with your hands, turning the ball as you press down the center.
stretching pizza dough to make circle image
Step 3: Create the Rim
Using your fingertips, dimple the dough a few times. Create the rim of about 3/4 inch.
making pizza rim
Step 4: Work the Dough
Lift the dough from the surface and bring it from one hand to the other. Its own weight will help stretching it.
lifting pizza dough to shape
Step 5: Stretch the Dough
Take it up in your hands, turning it with your fists, gently pulling with each rotation to stretch out the dough.
chef shaping pizza dough
Step 6: Shape the Dough
Pulling from the center outstretch the dough until you form a perfect circle.
final shaping of pizza dough image

LAYING OF THE PIZZA

  1. The laying of the pizza is one of those details that make the difference between a successful pizza and a lousy pizza. To make the best pizza, it’s better if you dust a wooden pizza peel with flour and slide it under the dough. 
  2. For the laying of the pizza to the pizza peel, we always use regular flour since the only purpose is for the pizza not to stick to the peel. In addition to the flour, you can also add about a teaspoon of course cornmeal. The grains of the cornmeal serve as tiny wheels in between the dough and the peel, making it quite easy to transfer to the oven. If you are not baking the pizza directly on a stone or steel, you can lay the dough either in a sheet pan or a pizza screen.
  3. With a dough docker, dock the dough throughout the  entire circumference.  This will prevent the dough from forming bubbles during the baking process.  Resulting in a nice even thin crust.
  4. During the laying, you should pay attention to the following:

Leave a little bit of board to the edge of the dough

Give the right thickness to the pizza

Give the right shape

Be careful not to make holes

How to lay your pizza

Once you have your dough shaped into a circle, follow these steps to lay it.

Laying pizza image

Total Time Needed: 5 minutes

Required Tools:

Dough Docker

Things Needed:

Shaped Dough Ball

Steps to configure the How-to Schema widget:

Step 1 : Shape Dough Ball
On a floured surface place the dough ball and shape it into a circle. Grab your dough docker and set it aside.
Baker kneads dough for pizza in restaurant
Step 2 : Dock the Dough
Pass the dough docker throughout the whole circumference.
docking pizza dough
Step 3 : Adjust the Docked Dough
Grab the crust with your hand and adjust to shape into a circle.
adjusting docked dough
Step 4: Lay the crust
You can either lay the crust in a pizza peel, baking sheet or pizza screen.
placing pizza dough on screen

If you do have some holes, don’t worry, it’s okay if a hole or two forms.  You can patch them by gently pulling some of the surrounding dough over to close and seal the tears.

Alternatively, if your find stretching by hand is difficult, use a rolling pin to work the dough until you form a 12-inch circle.

TOP THE DOUGH

  1. Don’t forget that all the ingredients and all the toppings shall be prepared beforehand. You should not attempt to make a pizza without having everything on hand.
  2. When topping your pizza, start with the sauce, then add cheese and the other topping ingredients.  Note that you must work quickly, so your dough doesn’t get too soft or sticky as it sits on the pizza peel under the weight of the toppings.
  3. The first thing to keep in mind is not to overdo the seasonings and the toppings. Top your pizza with your favorite ingredients. Pizza toppings have a lot to do with personal taste. Balancing the quality and quantity of ingredients is the rule to follow to prepare a good pizza. To top the pizza check the below how-to.

 

How to top your pizza dough

So to get started, you need to gather all of your ingredients and have them in front of you.  The sauce, cheese and any other topping you may want to add.

topping pizza with cheese

Steps to top your dough

Step 1: Spread the Sauce
Grab a large, preferably flat spoon and disperse the sauce onto the center of the dough. Use the back of the spoon to spread the sauce outward from the center in a spiral motion. Leave about ¾” inch around the rim of the pizza. Shake the pizza peel to make sure the dough isn’t sticking.
spreading sauce to crust
Step 2: Spread the Cheese
Pour the cheese onto the center of the pizza and spread it with your fingers. Do not go all the way up the rim.
Man making the pizza, adding cheese on pizza base
Step 3: Add you favorite ingredients
Arrange the rest of your toppings evenly over the cheese.
adding toppings to pizza
Step 4: Final Shaping
Give it a final shape by adjusting the rim as necessary to give the pizza a perfectly round shape.
chef making pizza

TRANSFER THE PIZZA TO THE OVEN

  1. Here is the tricky part of making pizza at home. However, if you follow these steps, you have a better chance of getting extraordinary results.
  2. After topping your pizza, shake the pizza back and forth again to make sure it isn’t sticking.  If it sticks to the peel, lift the edge and add flour, cornmeal, or a  mixture of both.
  3. Slide the prepared pizza onto the hot pizza steel, stone, or baking sheet. The pizza peel and the stone or steel should be at the same level, not angled or sloped.  
  4. Bring the pizza to where you want to place it just slide it off the peel by moving the peel forward and backward.  Once the dough touches the stone or steel, it will stick to it. 
  5. Look at the shape; you will only have a few seconds to make any adjustments with the peel. You must be incredibly careful as it would be scorching to touch with your bare hands.

We think this is the hardest part of making pizza at home. It takes some practice to get it right. So, don’t be disappointed in you can’t get it done the first time.

We recommend using a wood peel to transfer the pizza to the oven. The dough slides faster with the wood peel. Then, switch to a steel peel to rotate the pizza and to remove it from the oven when done.

BAKE THE PIZZA

  1. Unfortunately, we can’t give you an exact period of time to bake any pizza. Every oven is different, so review once again our section on “Get to know your oven” to check what works best for you.

We can definitely tell you that you should do the following:

Set a timer for at least 5 to 6 minutes so you can check the progress.  If you see any large bubbles in the pizza, just poke them with a knife and add additional cheese on top of that section.

Try not to open the oven door too much as every time you open that door, the oven will lose temperature, and your pizza might turn mushy, and it will take longer to cook.

Grab the peel and rotate the pizza 180° if you feel the back is cooking faster.

Check the bottom of the pizza to make sure it has been cooked well. It should be rich brown and burnished. The total cooking time should be from 12 to 15 minutes total depending on your oven.

Bake until the crust is properly browned. Check your time, so see how long it took to cook and keep a record of it.

Homemade New York Cheese Pizza

FINISH

  1. It’s time for the best part, your New York Style pizza is done. After you waited a day or two to make your pizza it’s now time to taste the fruits of your labor.
  2. With the pizza peel, transfer the pizza to a cutting board. Do not cut the pie on your peel, or you may damage it.

Hold on; we are not done yet.

You may want to add a small number of your finishes right before serving your pizza. If you like, drizzle the pizza with garlic oil, or add flaky salt, our favorite truffle salt, or any other add-on that you may want.

Just like any other food, we eat first with our eyes, you need to make it’s pretty and pleasant to the eye.  Garnish with your favorite garnishes. A pop of color is always nice, as well as a touch of texture.

You can garnish your pizza with Oregano, Basil, Arugula, or Parsley or any other herb you deem appropriate.

END THOUGHTS

  1. You’ve made it to the end! Now that you’ve learned how to make your pizza.  The next step is quality control.  Here is what you should expect from it.
When you grab your slice, it should support its ingredients; the pizza shouldn’t bow to you.
You should be able to fold it without breaking it.
The top crust should be uniformly browned.
The bottom crust should also be browned with no burned spots.
The inside of the crust should be bready with beautiful even holes.
The cheese should be stringy, perfectly melted, and golden brown.
  1. With the pizza peel, transfer the pizza to a cutting board. Do not cut the pie on your peel, or you may damage it.
  2. You may want to add a small number of your finishes right before serving your pizza. If you like, drizzle the pizza with garlic oil, or add flaky salt.
  3. For additional flavor, add a sprinkle of Parmesan or Pecorino to give it an extra pungent flavor.
  4. Garnish with your favorite garnishes. A pop of color is always nice, as well as a touch of texture.
  5. Cut the pizza into slices.
  6. Serve immediately.
  7. Enjoy with friends and family!

We hope this recipe guide serves you at least a starting point on how to make New York Style pizza at home. If you like it, please share it with your friends and family or anyone interested in making the best Homemade Pizza.

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Homemade Pizza Pro Logo Photo

New York Style Pizza

This is our signature New York Style Base recipe at 65% hydration. The best and easy homemade pizza crust recipe. You can add any toppings you desire and make it your own. Easy to remember and adaptable to any other pizza style.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Homemade NY Pizza, Homemade Pizza Dough, Pizza Crust, Pizza Dough, Pizza Dough Recipe, New York Style Pizza, NY Pizza, NY Style Pizza
Prep Time: 30 minutes
Cook Time: 15 minutes
Fermentation Period: 8 hours
Servings: 3
Author: the PROs

Ingredients

Dough

  • 500 g 00 Type Flour You can also use Bread Flour
  • 325 g Water
  • 10 g Fine Salt
  • 5 g Dry Active Yeast
  • 25 g Olive Oil
  • 20 g Honey

Sauce

  • 120 ml Tomato Sauce

Toppings

  • 300 g Low-Moisture Mozzarella Cheese
  • Additional toppings of your preference
  • Olive Oil for Garnishing

Instructions

Prepare the Dough

  • Activate Yeat – Separate 20 grams of water from the total water and heat it up to 95°F –105°F. 
  • Mix the lukewarm water with the yeast together and whisk them in a small bowl and let it sit for10 to 15 minutes.  

Mix the Dough

  • In the bowl of the electric mixer, mix the flour with the yeast mixture, and the remainder of the water and mix on low speed until the dough comes together, about 1 minute. 
  • Add the Oil and the Honey and mix for 1 minute.
  • Add the salt to the mixture and mix for 1minute.

Knead the Dough

  • Knead the dough in the mixer on low speed for 5- 7 minutes. Switch to medium-low speed and mix for another 2- 3 minutes.
  • Detach the mixture from the dough hook and the walls of the mixing bowl and form one big mass of dough.

First Fermentation

  • Cover tightly and let the dough ferment in the refrigerator until it proofs and almostdoubles in size, for about 1 to 1 ½hrs.  The ideal temperature for the first fermentation is 80°F. 

Degas Dough

  • With your fist, push down on the mixture and deflate the mixture. *This will release all the accumulated gas from the dough.  
  • Once you flatten the dough, bring it together into a big ball again.

Shape into Balls

  • Divide the dough into 3 equal pieces with a bench scraper, about 280 grams each.  
  • Make a tight ball out of each piece of dough and make the smooth side the top, tucking the rough bottom side into itself to swell up the top.  
  • Firmly squeeze the balls near the bottom to get out any air pockets. 
  • Gently roll the bottom under your palm on a dry work surface, using a circular motion to close the bottom and smooth it out. 

Second Fermentation

  • Place the dough balls evenly in a proofing box or on a wide tray, making sure they are separated and not touching.   
  • Cover tightly and refrigerate for 8 to 24 hrs. 
  • Remove the balls from the refrigerator and let them sit for about 1 hr. to take the chill out. 

Pre-Heat the Oven

  • Place two baking stones or steels in the oven racks with a 6 to 8-inch separation from each other.   If you only have 1stone/steel place it in the middle rack of your oven.
  • Set the oven to 500°F and pre-heat for about 1 hr.
  • Prepare the toppings for the pizza and have everything in its place.

Shaping of the dough

  • Using your fingertips, dimple the dough a few times.  
  • Take it up in your hands, turning it with your fists, gently pulling with each rotation to stretch out the dough.
  • Dip the dough into a little flour, shaking off the excess, and set on a clean, lightly floured surface. 
  • Start stretching out the dough with your hands, turning the ball as you press down the center.

Laying of the pizza

  • Leave a little bit of board to the edge of the dough, give the right thickness and the right shape to the pizza. Be careful not to make holes.
  • Alternatively, if your find stretching by hand is difficult, use a rolling pin to work the dough until you form a 12-inch circle.
  • With a dough docker, dock the dough throughout the entire circumference.  This will prevent the dough from forming bubbles during the baking process.  Resulting in a nice even thin crust.

Top the dough

  • Grab a large, preferably flat spoon and disperse the sauce onto the center of the dough.  
  • Use the back of the spoon to spread the sauce outward from the center in a spiral motion. Leave about ¾” inch around the rim of the pizza. Shake the pizza peel to make sure the dough isn’t sticking. 
  • Pour the cheese onto the center of the pizza and spread it with your fingers. Do not go all the way up the rim.  
  • Arrange the rest of your toppings evenly over the cheese.
  • Give it a final shape by adjusting the rim as necessary to give the pizza a perfectly round shape.

Transfer the pizza to the oven

  • Shake the pizza back and forth again to make sure it isn’t sticking.  If it sticks to the peel, lift the edge and add flour, cornmeal, or a mixture of both. 
  • Slide the prepared pizza onto the hot pizza steel, stone, or baking sheet. The pizza peel and the stone or steel should be at the same level, not angled or sloped. 
  • Bring the pizza to where you want to place it just slide it off the peel by moving the peel forward and backward.  Once the dough touches the stone or steel, it will stick to it.  
  • Look at the shape; you will only have a few seconds to make any adjustments with the peel. You must be incredibly careful as it would be scorching to touch with your bare hands. 

 Bake the pizza

  • Check the oven as it should be at 500F.
  • Set a timer for at least 5 to 6 minutes so you can check the progress.  If you see any large bubbles in the pizza, just poke them with a knife and add additional cheese on top. Try not to open the oven door. 
  • Grab the peel and rotate the pizza 180° if you feel the back is cooking faster.  Check the bottom of the pizza to make sure it has been cooked well. It should be rich brown and burnished. The total cooking time should be from 12 to15 minutes total depending on your oven. Bake until the crust is properly browned.

Finish

  • You may want to add a small number of your finishes right before serving your pizza. If you like, drizzle the pizza with garlic oil, or add flaky salt, our favorite truffle salt or any other add-on that you may want.
  • For additional flavor, add a sprinkle of Parmesan or Pecorino to give it an extra pungent flavor.
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1 thought on “Easy Homemade New York-Style Pizza Recipe”

  1. 5 stars
    wow there are no words to describe how incredible this New york style pizza is, it is absolute perfection!! i feel like i’m in the streets of new york enjoying a delicious slice of pizza. so great, so delicious, and so fantastic!!

    Reply

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