New York style pizza slice being held folded in one hand

Pizza in stile New York

New York Style Pizza in a Pizza Oven

Name: New York Style Pizza in a Pizza Oven
Yield: 4 pizza
Cuisine: Italian
Ingredients: 710 g flour; 450 g water (63% hydration); 14 g salt; 3.6 g instant yeast; 14 g olive oil; 7.1 g sugar; 360 g crushed or puréed tomatoes, seasoned; 400 g low-moisture mozzarella, grated; 40 g extra virgin olive oil; 4 g dried oregano; Salt, sugar, garlic powder (for sauce), to taste

New York, USA · round · large · foldable slice

New York style is the descendant of Neapolitan brought over by early 20th century Italian immigrants and adapted to local flour, ovens and appetite. Larger than Neapolitan (35–40cm), thinner in the center than pan styles, with a slightly chewy crust that bends in half lengthwise without cracking — the classic fold-and-eat. The dough uses bread flour for extra gluten strength and a small amount of oil and sugar. Low-moisture mozzarella goes on before the oven so it melts completely and browns on top.

What sets it apart — The fold test: a proper NY slice folds cleanly along its length without cracking or going limp. That texture — the narrow band between crispy and chewy — is the whole craft.

How many pizzas?

makes 4 × 300g balls
1200 g total dough

The dough · baker’s %

Flourstrong 00 or bread flour710 g
Water63% hydration450 g
Salt14 g
Instant yeast×1.25 active-dry · ×3 fresh3.6 g
Olive oil14 g
Sugar7.1 g

Bake

290–340°C · 550–650°F6–9 min

Stretch thin and large on the counter, not in the air. Launch onto the stone. Rotate at 4 minutes. The longer, lower bake dries the crust to chewy rather than crisp. Top should be browned with spots of color.

Serving

Served by the slice, held in one hand, folded lengthwise. Eat walking. Crushed red pepper and dried oregano on the table.

Topping — scaled for 4 pizzas

Crushed or puréed tomatoes, seasoned360 g
Low-moisture mozzarella, grated400 g
Extra virgin olive oil40 g
Dried oregano4 g
Salt, sugar, garlic powder (for sauce)to taste

Classic NY pie

Season the sauce: a little sugar, garlic, oregano, salt. Spread in a thin even layer to 1cm from the edge — the oil prevents a raised rim. Grated low-moisture mozz goes on raw and browns in the oven. Sauce then cheese, not cheese then sauce.

Ferment & prep: Mix (bread flour works best here). Bulk-ferment 2 h, then cold-prove 24–72 h. The longer cold prove develops flavor and makes the dough easier to stretch large.