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Homemade New York Style Pizza

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Today you are going to learn how to make the best homemade pizza that you have ever had.

This delicious pizza has so much flavor, the toppings are simple, and the crust is perfectly baked… you may never go back to ordering take out pizza again. Grab your apron and let’s make some satisfying New York style ‘za!

This post contains affiliate links. That simply means I earn a small commission at no extra cost to you. As an Amazon Associate, I earn on qualifying purchases.

Utensils

Note: You will need to make the dough and let it sit in the refrigerator 2 days prior to making your pizza!

This recipe makes 2 – 18 inch pizzas or 4 – 14 inch pizzas.


Ingredients

  • All purpose or bread flour
  • Water
  • Instant dry yeast
  • Salt
  • Sugar
  • Olive oil
  • Dried oregano
  • Garlic powder
  • San Marzano peeled canned tomatoes
  • Garlic cloves
  • Red wine vinegar
  • Mozzarella cheese
  • Pepperoni
  • Salt and pepper

Directions:

 

Dough Ingredients

  • 6 cups all purpose or bread flour
  • 2 1/3 cups water
  • 1 tsp. instant dry yeast
  • 2 1/2 tsps. salt
  • 2 tsps. sugar
  • 1 Tbsp. olive oil
  • 1 Tbsp. Oregano
  • 1 Tbsp. Garlic powder

 Mix the dough.

  • Pour the water into a stand mixer bowl.
  • In a separate bowl, mix the dry ingredients together with a wire whisk.
  • Combine the above ingredients with the water and mix with the stand mixer until well incorporated.
  • Add the oil to the dough once all the flower becomes hydrated. Let the stand mixer work the dough on low for another minute or so.

Divide the dough.

  • We have an 18 inch pizza pan so we divide the dough into 2 equal halves and place each half in a well-oiled bowl and cover it with plastic wrap. If you don’t have an 18 inch pan, divide the dough into 4 equal sections, which will make 4 smaller pizzas, and follow steps above. Let it rise in the refrigerator for 2-3 days.

Sauce Ingredients

  • 1 can (28 oz) san marzano peeled tomatoes
  • 2 cloves of garlic
  • 1 Tbsp. olive oil
  • 1 Tbsp. red wine vinegar
  • 1/2 Tbsp. dried oregano
  • 1 tsp. chili powder (trust me this is a good addition)
  • Salt and pepper to taste

Make the Sauce

Make this simple sauce a day ahead of time to let the flavors come together in the refrigerator. Open the can of san marzano tomatoes and pull out the individual peeled tomatoes one at a time and place them in a food processor. Do not use the sauce in the can as it tends to be a bit bitter. Place the rest of the ingredients in the food processor with the peeled tomatoes and pulse until blended but a tad chunky.


Creating and Baking

Toppings

  • 2 cups mozzarella cheese (preferably low moisture mozzarella but we use Tillamook pre-shredded and it works great)
  • Pepperoni or whatever else you want

The day that you are going to bake your pizza, take the dough out of the refrigerator one hour prior to cooking, letting it come to room temperature.

  • While that is happening, preheat your oven to 550 degrees.
  • After letting the dough rest for an hour, take out each dough ball and stretch into a circle that is the size of your pizza pan. Transfer your stretched out dough to your pizza pan and top with the sauce. Don’t use too much sauce. Use a bit less than you think you should on each pizza. Next add the cheese (same story as the sauce, don’t add too much), pepperoni, and any other toppings that you enjoy.
  • Top each pizza with a bit of salt before you place in the oven (optional but it really makes a difference)
  • Bake for 10 minutes or until the crust is browned and the cheese is melted.

I’m telling you, this pizza is so yummy. At our house, it gets better each time we make it. The blend of the seasonings in the dough mixed with the pungent tomatoes and the soft cheese is simply perfect. I hope you are encouraged to create this homemade New York style pizza and enjoy it in the company of people that uplift you.

signature from The Antiqued Journey

Let me know in the comment section how your pizza turned out.

Check out more From the Kitchen recipes here!



Hello I’m Rachel.

I’m so glad you stopped in! Join in the journey to find your style, learn new things, and re-discover antique items.

Join Our Antiqued Journey

community

Home decor inspiration, DIY projects, and recipes from our kitchen straight to your inbox.

    I couldn’t do my DIY craft projects without the help of Joann Stores.

    JOANN Stores

    Natural, plant-based home care & cleaning.







    1. Home
    2. From the Kitchen
    3. Homemade New York Style Pizza

    Homemade New York Style Pizza

    Share this post. Share the Journey!

    Today you are going to learn how to make the best homemade pizza that you have ever had.

    This delicious pizza has so much flavor, the toppings are simple, and the crust is perfectly baked… you may never go back to ordering take out pizza again. Grab your apron and let’s make some satisfying New York style ‘za!

    This post contains affiliate links. That simply means I earn a small commission at no extra cost to you. As an Amazon Associate, I earn on qualifying purchases.

    Utensils

    Note: You will need to make the dough and let it sit in the refrigerator 2 days prior to making your pizza!

    This recipe makes 2 – 18 inch pizzas or 4 – 14 inch pizzas.


    Ingredients

    • All purpose or bread flour
    • Water
    • Instant dry yeast
    • Salt
    • Sugar
    • Olive oil
    • Dried oregano
    • Garlic powder
    • San Marzano peeled canned tomatoes
    • Garlic cloves
    • Red wine vinegar
    • Mozzarella cheese
    • Pepperoni
    • Salt and pepper

    Directions:

     

    Dough Ingredients

    • 6 cups all purpose or bread flour
    • 2 1/3 cups water
    • 1 tsp. instant dry yeast
    • 2 1/2 tsps. salt
    • 2 tsps. sugar
    • 1 Tbsp. olive oil
    • 1 Tbsp. Oregano
    • 1 Tbsp. Garlic powder

     Mix the dough.

    • Pour the water into a stand mixer bowl.
    • In a separate bowl, mix the dry ingredients together with a wire whisk.
    • Combine the above ingredients with the water and mix with the stand mixer until well incorporated.
    • Add the oil to the dough once all the flower becomes hydrated. Let the stand mixer work the dough on low for another minute or so.

    Divide the dough.

    • We have an 18 inch pizza pan so we divide the dough into 2 equal halves and place each half in a well-oiled bowl and cover it with plastic wrap. If you don’t have an 18 inch pan, divide the dough into 4 equal sections, which will make 4 smaller pizzas, and follow steps above. Let it rise in the refrigerator for 2-3 days.

    Sauce Ingredients

    • 1 can (28 oz) san marzano peeled tomatoes
    • 2 cloves of garlic
    • 1 Tbsp. olive oil
    • 1 Tbsp. red wine vinegar
    • 1/2 Tbsp. dried oregano
    • 1 tsp. chili powder (trust me this is a good addition)
    • Salt and pepper to taste

    Make the Sauce

    Make this simple sauce a day ahead of time to let the flavors come together in the refrigerator. Open the can of san marzano tomatoes and pull out the individual peeled tomatoes one at a time and place them in a food processor. Do not use the sauce in the can as it tends to be a bit bitter. Place the rest of the ingredients in the food processor with the peeled tomatoes and pulse until blended but a tad chunky.


    Creating and Baking

    Toppings

    • 2 cups mozzarella cheese (preferably low moisture mozzarella but we use Tillamook pre-shredded and it works great)
    • Pepperoni or whatever else you want

    The day that you are going to bake your pizza, take the dough out of the refrigerator one hour prior to cooking, letting it come to room temperature.

    • While that is happening, preheat your oven to 550 degrees.
    • After letting the dough rest for an hour, take out each dough ball and stretch into a circle that is the size of your pizza pan. Transfer your stretched out dough to your pizza pan and top with the sauce. Don’t use too much sauce. Use a bit less than you think you should on each pizza. Next add the cheese (same story as the sauce, don’t add too much), pepperoni, and any other toppings that you enjoy.
    • Top each pizza with a bit of salt before you place in the oven (optional but it really makes a difference)
    • Bake for 10 minutes or until the crust is browned and the cheese is melted.

    I’m telling you, this pizza is so yummy. At our house, it gets better each time we make it. The blend of the seasonings in the dough mixed with the pungent tomatoes and the soft cheese is simply perfect. I hope you are encouraged to create this homemade New York style pizza and enjoy it in the company of people that uplift you.

    signature from The Antiqued Journey

    Let me know in the comment section how your pizza turned out.

    Check out more From the Kitchen recipes here!



    Hello I’m Rachel.

    I’m so glad you stopped in! Join in the journey to find your style, learn new things, and re-discover antique items.

    Join Our Antiqued Journey

    community

    Home decor inspiration, DIY projects, and recipes from our kitchen straight to your inbox.

      I couldn’t do my DIY craft projects without the help of Joann Stores.

      JOANN Stores

      Natural, plant-based home care & cleaning.







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