When it comes to comfort food, nothing beats opening the oven to the smell of a perfect pizza. For me, pizza nights have always been about gathering around the table, sharing stories, and keeping things simple but absolutely delicious. That’s why mastering the Classic New York-Style Cheese Pizza became such a personal quest. We aren’t going for deep dish or puffy Neapolitan here; we are aiming for that specific, iconic thin crust that can fold just right—the kind you remember sinking your teeth into on a busy city street.
I spent ages testing dough hydration and sauce acidity just to nail that authentic taste right here in my kitchen. It truly feels like bringing a piece of New York tradition home! This recipe is all about balance: a bright, slightly tangy sauce cutting through rich, gooey cheese, all held up by a crust that snaps but still yields. Trust me, once you see how easy it is to get that restaurant-quality result, this will become your dependable, crowd-pleasing dinner MVP. Forget the takeout menus!
Why This Classic New York-Style Cheese Pizza Recipe Works (E-E-A-T)
When you’re aiming for that authentic slice, you can’t just throw ingredients together. This recipe is dependable because it honors the specifics that make true New York-style pizza so special. It’s about structure and flavor balance, not complexity. Honestly, I find that focusing on three key elements gets me beautiful results every time for our Classic New York-Style Cheese Pizza. If you’re interested in other dough work, I use similar principles when I make my sourdough bread recipe.
- The crust has the perfect chew and structure for folding.
- The sauce tastes incredibly fresh, even after simmering.
- Freezing the cheese makes all the difference in texture!
Achieving the Signature Foldable Thin Crust
The secret here is using bread flour. It has higher protein, which means when we knead it, we develop strong gluten strands. That sturdy network is what prevents your slice from ripping when you fold it in half. Don’t rush that resting time either; letting the dough relax after kneading makes it so much easier to stretch out thin!
The Bright Sauce for Your Classic New York-Style Cheese Pizza
You need a sauce that sings, not one that whispers! We build serious flavor by sautéing onion, celery, and garlic right in olive oil before we even add the tomatoes. That gentle simmering step—a full 45 minutes—melds those sweet roasted flavors together. This deep, aromatic base is what keeps our Classic New York-Style Cheese Pizza from tasting just like canned tomatoes. It’s an absolute game-changer for homemade pizza.
Ingredients For Classic New York-Style Cheese Pizza
A great foundation means you don’t have to fuss later, right? Getting these measurements exactly right for the dough and the sauce is key to nailing that classic texture. Pay special attention to the water temperature for the yeast—too hot, and you kill it; too cold, and it won’t wake up! This section is all about precision so you can focus on the fun part later.
For the Dough
- 3 and 3/4 cups bread flour
- 1 and 1/4 teaspoons sugar
- 1 envelope active dry yeast
- 2 teaspoons kosher salt
- 1 and 1/2 cups water, 110 – 115 degrees (F)
- 2 tablespoons olive oil, plus 2 teaspoons
For the Bright Tomato Sauce
We use both sauce and paste here, which gives it that perfect thickness and tang for our Classic New York-Style Cheese Pizza.
- 3 tablespoons olive oil
- 1/2 cup onion, chopped
- 2 stalks celery, chopped
- 2 garlic cloves, minced
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 3 tablespoons grated parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 and 1/2 teaspoons salt (for sauce)
- 1 teaspoon sugar (for sauce)
- 1/2 teaspoon black pepper
For Assembling the Classic New York-Style Cheese Pizza
Here’s my big tip: shred your own mozzarella and then freeze it for at least 20 minutes before using. Frozen cheese releases less water, which means a crispier crust underneath. That’s a small step for a huge payoff!
- 8 ounces low-moisture mozzarella cheese, shredded then frozen (Expert Tip!)
How to Prepare the Dough for Classic New York-Style Cheese Pizza
This is where the magic starts, and yes, it requires the stand mixer! You’re making enough dough for two pizzas, which is wonderful because you get to enjoy one now and save the second portion for an almost-instant dinner later. Just remember that creamy cream cheese banana bread recipe I shared? Well, dough hydration needs just as much attention!
Mixing and First Rise
Start by dumping all your dry things—the flour, sugar, yeast, and salt—into the mixer bowl and giving them a quick stir before you even turn it on. This mixes everything evenly! Then, switch to that dough hook attachment. Turn the mixer to low and slowly stream in the water and the first measure of olive oil. Keep beating until the dough pulls away cleanly from the sides and wraps itself into a nice, tight ball around the hook. If it seems a little sticky, add flour one tablespoon at a time until it stops clinging to everything.
Dividing and Resting the Classic New York-Style Cheese Pizza Dough
Once it’s smooth and firm from the mixer, scrape that beautiful dough onto a lightly floured surface and give it a gentle knead until it’s perfectly smooth. Now, divide it exactly in half. Wrap one piece up really tightly in plastic wrap and pop it right into the freezer—that’s our future Classic New York-Style Cheese Pizza waiting for us! Let the dough you’re using now rest on plastic wrap for a quick 10 minutes. This little break helps the gluten relax so rolling it out later is a dream.
Making the Sauce for Your Classic New York-Style Cheese Pizza
For me, the sauce is what separates a grocery store pizza from a true homemade pizza idea that tastes like it came from a proper Italian pizza place. You can use store-bought sauce, sure, but trust me on this step: building your own depth takes hardly any extra time!
Start by heating up that 3 tablespoons of olive oil in a nice, deep skillet over medium heat. Toss in the chopped onion, celery, and garlic. You want to sauté these aromatics gently until they are soft and fragrant—about five minutes. This base layer of flavor is crucial for a bright sauce that still holds its own against the cheese on your Classic New York-Style Cheese Pizza. If you love roasted tomatoes, this step reminds me a little bit of building the flavor for my roasted tomato soup recipe!
Once they are soft, swirl in the tomato sauce and the tomato paste, stirring until it looks smooth and cohesive. Then, add all your seasonings: the Parmesan, basil, oregano, salt, sugar, and pepper. Bring the whole thing down to a very slow simmer. Let that simmer away gently for a full 45 minutes, stirring occasionally. This slow cook time is non-negotiable; it deepens the flavor beautifully. Once it’s done simmering, just pull it off the heat and let it cool down before it hits that dough!
Assembling and Baking the Classic New York-Style Cheese Pizza
We are finally at the fun part! After all that patient dough work and that slow-simmered sauce, it’s time to bring our Classic New York-Style Cheese Pizza to life. This is where you really feel like a pro making restaurant-quality Italian food right on your kitchen counter. It’s so satisfying, much like when I finally perfected my homemade lasagna recipe!
Preheat and Prep
First things first: get that oven roaring hot! You need to preheat it to 450 degrees Fahrenheit. This high heat is what gives us that crisp exterior quickly. While that’s heating up, make sure your cheese is ready. Remember I told you to freeze that low-moisture mozzarella for at least 20 minutes? Now is the time to grab it. Using cold, firm cheese prevents it from melting into a soupy puddle and keeps the crust dry underneath.
Baking Time for Perfect Classic New York-Style Cheese Pizza
Lightly flour your surface and use your hands or a rolling pin to gently stretch that rested dough into a large circle—aim for about 12 inches across. Don’t worry about perfection; a little unevenness adds character! Pour about 1/4 cup of that amazing cooled sauce right into the center and use the back of a spoon to spread it around evenly. Be sure to leave a nice little border—about an inch—for the crust. Then, scatter all that frozen cheese over the top. Slide it carefully into the hot oven and bake it for just 10 to 12 minutes. You’ll know your Classic New York-Style Cheese Pizza is done when the crust is set and golden, and that cheese is beautifully gooey and bubbling!
Tips for Perfecting Your Classic New York-Style Cheese Pizza
You’ve got the dough right, the sauce is simmering perfectly, but sometimes that final stretch still needs a little nudge to get it just right. These little tricks are what I learned over time to ensure every single Classic New York-Style Cheese Pizza comes out like it was made by someone who’s been doing this for thirty years. We’re minimizing common pitfalls here! If you want to see other great dough tips, check out my notes on making sourdough bread recipe.
Handling the Dough Temperature
If your dough seems resistant when you start trying to roll it out, it’s probably too cold! Cold dough snaps back because the gluten network is tight. Don’t try to force it by smashing it down. Just cover it back up with a clean towel and let it sit on the counter for another 15 minutes to warm up a bit. On the flip side, if the dough feels sticky and overly relaxed, double-check that your oven wasn’t preheating too close to your work surface—heat makes everything slack.
Sauce Application Strategy
This is important for crust integrity! When you ladle on that bright tomato sauce, make sure you leave a distinct, un-sauced border, about an inch wide. That untouched lip is what becomes that crisp, puffy edge we love. If you run the sauce too close to the edge, that moisture steams into the crust instead of the dough crisping up. You want a gorgeous, browned rim on your Classic New York-Style Cheese Pizza, and this border guarantees it!
Understanding the Difference Between New York-Style And Other Pizza Styles
It’s easy to think ‘pizza’ is just one thing, but once you start exploring Italian food, you realize every region does things differently! Understanding what makes the New York style unique really helps us appreciate why we use bread flour and why we freeze that mozzarella. It separates our foldable slice from the showier types out there.
Take Neapolitan pizza, for example. That pizza is beautiful, cooked incredibly fast in super-hot, wood-fired ovens. What you get is a very thin, almost soup-like center and charred, puffy edges—the cornicione. It’s meant to be eaten right away with a knife and fork, or maybe just in quarters. It’s phenomenal, but it doesn’t have that sturdy, foldable structure we chase here.
Then you have the complete opposite, like Chicago deep dish. That’s practically a savory pie! It has tall, buttery sides, and the sauce usually goes on top of the cheese. It takes ages to bake, and frankly, you need a fork and knife for that whole production. It’s delicious comfort food, but it’s not what we’re aiming for with a classic cheese pizza!
Our style is the perfect middle ground, designed for portability and satisfying, everyday eating. It uses low-moisture mozzarella, which melts evenly and doesn’t leave a puddle of water on your crust. The thinner dough and the slow-simmered sauce results in a slice that holds its shape when you grab it—perfect for topping ideas or just enjoying plain. That balance of slight crispness and chew is exactly what defines the New York tradition!
Storage & Reheating Instructions for Classic New York-Style Cheese Pizza
Even the best pizza is never as good on day two unless you treat it right! Since this Classic New York-Style Cheese Pizza recipe makes two pies, you’ll likely have leftovers, even if you tried not to eat it all in one sitting—I know I always do!
For storage, you have to keep out the air. I always stack the slices just separated by a small square of parchment paper or wax paper in a completely airtight container. That little bit of separation prevents the cheese on one slice from sticking horribly to the crust of the next. It keeps wonderfully in the fridge for about three days. If you want to keep it longer, you can actually freeze baked slices too, double-wrapped in plastic and then foil for up to a month.
Now, the most important part: reheating! Please, for the love of Italian food, ditch the microwave! Microwaved pizza turns into sad, chewy rubber. The best way to bring that crust back to life is either in the oven or, my absolute favorite method, on the stovetop. If you’re using the oven, set it to 350 degrees, lay the slice directly on the rack, and bake for about 8 minutes until the cheese melts nicely again. For that almost-straight-from-the-oven texture, use a cast iron skillet over medium-low heat. Let it warm up for a few minutes until the bottom crust gets crispy again. It works like magic, trust me! If you need another great recipe for simple, comforting make-ahead meals, you have to try my baked beans recipe.
Frequently Asked Questions About Classic New York-Style Cheese Pizza
I totally get it; sometimes the details matter most when you’re aiming for that perfect slice of Classic New York-Style Cheese Pizza at home. People always ask me when they’re trying out new homemade pizza ideas, so I pulled some of the most common questions right here!
Can I use regular all-purpose flour instead of bread flour for this Classic New York-Style Cheese Pizza?
Oh, I wish I could say yes, but I really caution against it for this specific style! Bread flour is crucial because of its higher protein content. That protein builds the strong gluten network we need for that signature chew and *foldability*—you know, the reason you pick up a slice instead of eating it with a knife. All-purpose flour just doesn’t develop the strength required, and you’ll end up with a crust that tears easily. Stick to the bread flour for the best result!
What is the best cheese for authentic New York-Style Cheese Pizza?
Hands down, it has to be low-moisture, whole-milk mozzarella, shredded by you and kept frozen until the last second. Why low-moisture? Because fresh mozzarella, while delicious for other Italian dishes, has way too much water content for this thin crust. That extra moisture steams the dough and gives you a soggy middle. We want that perfectly browned, slightly oily, stretchy topping on our Cheese Pizza, and low-moisture cheese guarantees it.
How long can I freeze the extra pizza dough?
I’m so glad you asked about freezing dough! That’s part of the beauty of this recipe. Once you wrap that extra pizza ball tightly in plastic wrap, you can safely store it in the freezer for up to two months. When you’re ready to use it, just transfer it to the fridge the day before you want to bake. It thaws slowly and keeps that structure beautifully. If you’re looking for other comforting frozen meals, you might even enjoy my recipe for chicken cheese balls!
Sharing Your Homemade Pizza Ideas
Seeing you all bring these classics into your own kitchens is honestly the best part of my day! I put my heart into making sure Sena Recipes stands for reliable, comforting food, just like my own family taught me. If you’ve tried this recipe and it’s become your go-to for weeknights or gatherings, please leave a star rating below so other home cooks know what a dependable winner this is.
I always want to hear about your successes—or even your learning curves! Tag me in your photos online; I love seeing your beautiful pizzas. For more stories about how food connects us, you can always check out my personal journey on the About Us page!
Classic New York-Style Cheese Pizza
- Total Time: 175 min
- Yield: 2 pizzas 1x
- Diet: Vegetarian
Description
Make a thin-crust, foldable New York-style cheese pizza at home with a bright tomato sauce and perfectly melted cheese. This recipe honors classic techniques for satisfying results.
Ingredients
- 3 and 3/4 cups bread flour
- 1 and 1/4 teaspoons sugar
- 1 envelope active dry yeast
- 2 teaspoons kosher salt
- 1 and 1/2 cups water, 110 – 115 degrees (F)
- 2 tablespoons olive oil, plus 2 teaspoons
- 3 tablespoons olive oil (for sauce)
- 1/2 cup onion, chopped
- 2 stalks celery, chopped
- 2 garlic cloves, minced
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 3 tablespoons grated parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 1/2 teaspoons salt (for sauce)
- 1 teaspoon sugar (for sauce)
- 1/2 teaspoon black pepper
- 8 ounces low-moisture mozzarella cheese, shredded then frozen
Instructions
- Combine the bread flour, sugar, yeast and salt in the bowl of a stand mixer; stir to combine.
- Fit mixer with dough hook.
- Turn mixer on low speed and add the water and 2 tablespoons of the oil; beat until the dough forms into a ball around the hook. Adjust flour or water one tablespoon at a time if the dough is too sticky or dry.
- Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
- Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap. Place the bowl in a warm area and let it double in size, about 90 minutes.
- Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Wrap one dough well in plastic wrap and place in the freezer for later use.
- Place the dough you will use on a piece of plastic wrap and let it rest for 10 minutes.
- For the sauce: Heat 3 tablespoons of oil in a large skillet over medium-flame. Add the onion, celery and garlic and saute until soft, about 5 minutes.
- Add tomato sauce and tomato paste and stir until smooth.
- Add remaining sauce ingredients and bring to a slow simmer. Simmer for 45 minutes. Remove from heat and allow sauce to cool.
- For the cheese: Grate cheese, then place it in a large, clean bowl. Place bowl in the freezer for at least 20 minutes.
- Preheat oven to 450 degrees (F).
- Roll dough out to a large circle, about 12 inches. Pour 1/4 cup of sauce in the center and spread it around evenly. Add cheese.
- Place pizza in the oven to bake for 10-12 minutes, or until the crust is set and the cheese is bubbling. Cut into slices and serve.
Notes
- This recipe yields two pizzas; freeze one dough portion for a future meal.
- Freezing the shredded mozzarella helps prevent the cheese from releasing too much moisture during baking.
- Prep Time: 30 min
- Cook Time: 55 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 5
- Sodium: 550
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 15
- Cholesterol: 25
Keywords: Classic New York-Style Cheese Pizza, Pizza Story, Italian Pizza, Cheese Pizza, Homemade Pizza Ideas, thin crust pizza, comfort food