New York Thin Crust Pizza Recipe (Crispy, Chewy & Foldable)
New York Thin Crust Pizza Recipe – Crispy & Chewy NY Pizza
Make this New York Thin Crust Pizza Recipe with a crispy, chewy, foldable crust, flavorful tomato sauce, and melted mozzarella. Easy homemade NY-style pizza!
New York Thin Crust Pizza Recipe
This New York Thin Crust Pizza Recipe creates a classic New York-style pizza with a thin, crisp crust, chewy center, flavorful tomato sauce, and plenty of melted mozzarella cheese.
The secret to great New York thin crust pizza is a well-developed dough, a very hot oven, and a light layer of toppings. The result is a large, flexible slice with a crisp underside and chewy texture that's perfect for folding.
Whether you're planning a family pizza night or simply craving an authentic New York-style slice at home, this recipe is easy to make and incredibly satisfying.
Why You'll Love This New York Thin Crust Pizza
- Thin and crispy crust
- Chewy center that's easy to fold
- Classic tomato sauce and mozzarella
- Simple ingredients
- Easy to customize
- Great for homemade pizza night
- Delicious with classic Italian-American sides
Ingredients
For the Pizza Dough
- 3½ cups bread flour
- 1 teaspoon instant yeast
- 1½ teaspoons salt
- 1 teaspoon sugar
- 1¼ cups cool or lukewarm water
- 1 tablespoon olive oil
For the Pizza Sauce
- 1½ cups crushed tomatoes
- 1 tablespoon tomato paste
- 2 garlic cloves, finely minced
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
For the Topping
- 2½ cups shredded low-moisture mozzarella
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- Fresh basil, optional
- Red pepper flakes, optional
Equipment
- Large mixing bowl
- Pizza stone or pizza steel
- Pizza peel
- Parchment paper, optional
- Rolling pin, optional
- Small saucepan
- Pizza cutter
How to Make New York Thin Crust Pizza
1. Make the Dough
Add bread flour, instant yeast, sugar, and salt to a large mixing bowl.
Pour in the water and olive oil. Mix until a rough dough forms.
Transfer the dough to a lightly floured surface and knead for about 7–10 minutes, until smooth and elastic.
2. Let the Dough Rise
Place the dough in a lightly oiled bowl and cover it.
Let it rise at room temperature for approximately 1–2 hours, or until noticeably puffy.
For better flavor and texture, you can refrigerate the dough overnight. Let it warm sufficiently before shaping.
3. Prepare the Pizza Sauce
Combine crushed tomatoes, tomato paste, garlic, oregano, basil, sugar, salt, black pepper, and olive oil.
Simmer gently for about 10 minutes, stirring occasionally.
Allow the sauce to cool before using.
4. Preheat the Oven
Place a pizza stone or pizza steel in the oven.
Preheat to 500°F (260°C) or the highest temperature your oven safely allows.
Allow the baking surface to heat for at least 30–45 minutes.
A thoroughly heated surface is essential for a crisp pizza bottom.
5. Shape the Dough
Place the dough on a lightly floured work surface.
Gently stretch it into a large, thin circle, approximately 14–16 inches wide.
Avoid crushing the outer edge completely. Leave a slightly thicker rim for a classic pizza crust.
If the dough is difficult to stretch, let it rest for 10 minutes before continuing.
6. Add the Sauce
Spread a thin, even layer of pizza sauce over the dough.
Leave approximately ½ inch around the edge.
Don't use too much sauce because excess moisture can make a thin crust soft.
7. Add the Cheese
Sprinkle mozzarella evenly over the sauce.
Add Parmesan and dried oregano.
Add pepperoni, mushrooms, peppers, or other toppings if desired, but avoid overloading the thin crust.
8. Bake the Pizza
Carefully transfer the pizza to the preheated pizza stone or steel.
Bake for approximately 7–12 minutes, depending on your oven temperature and baking surface.
The pizza is ready when the crust is crisp and golden and the cheese is melted with lightly browned spots.
9. Slice and Serve
Remove the pizza from the oven.
Let it rest for 2–3 minutes.
Finish with fresh basil or red pepper flakes if desired.
Cut into large slices and serve hot.
Pro Tips for the Best New York Thin Crust Pizza
Use bread flour
Bread flour provides the gluten structure needed for a chewy, flexible crust.
Don't overload the pizza
Thin-crust pizza performs best with a moderate amount of sauce, cheese, and toppings.
Preheat the pizza stone
A cold baking surface can leave the bottom pale and soft. Give your stone or steel plenty of time to heat.
Stretch the dough gently
Avoid pressing all the air out of the outer edge.
Use low-moisture mozzarella
It melts beautifully while adding less moisture to the thin crust.
Try an overnight dough
A slow refrigerator rise can improve flavor and make the dough easier to work with.
Bake at high heat
A hot oven helps the crust develop a crisp exterior while remaining chewy inside.
New York Thin Crust Pizza Variations
New York Pepperoni Pizza
Add thin slices of pepperoni over the mozzarella before baking.
New York Margherita Pizza
Top with mozzarella, tomato sauce, fresh basil, and a drizzle of olive oil.
New York Garlic Pizza
Add garlic butter, minced garlic, mozzarella, Parmesan, and oregano.
New York White Pizza
Skip the tomato sauce and use ricotta, mozzarella, Parmesan, garlic, and Italian herbs.
New York Mushroom Pizza
Add thinly sliced mushrooms with mozzarella and Parmesan.
Spicy New York Pizza
Add red pepper flakes, hot peppers, and spicy sausage.
What to Serve With New York Thin Crust Pizza
Serve your homemade pizza with:
- Garlic knots
- Caesar salad
- Italian salad
- Antipasto salad
- Marinara sauce
- Garlic bread
- Mozzarella sticks
- Italian vegetable soup
- Homemade lemonade
Storage
Store leftover pizza in an airtight container in the refrigerator for up to 4 days.
For the best texture, reheat it in a hot oven, toaster oven, or skillet until the crust is crisp again.
Can You Freeze New York Thin Crust Pizza?
Yes. Allow the pizza to cool completely.
Cut it into individual slices and wrap each slice tightly.
Place the wrapped slices in a freezer-safe bag or container and freeze for up to 2 months for best quality.
Reheat in a hot oven until heated through and crisp.
Frequently Asked Questions
What is New York thin crust pizza?
New York thin crust pizza is a large, thin pizza with a crisp underside and chewy, flexible center. The slices are typically large enough to fold and are commonly topped with tomato sauce and mozzarella.
What makes New York pizza different?
New York-style pizza is generally known for its large, thin, flexible slices, crisp exterior, chewy center, and balanced combination of sauce and cheese.
How thin should New York pizza dough be?
The dough should be stretched thin enough to produce a large, flexible slice while leaving a slightly thicker outer edge.
Why is my thin crust pizza soggy?
Too much sauce or cheese, insufficient oven heat, or an inadequately heated pizza stone can cause a thin crust to become soft.
How do I make New York pizza crispy?
Use a thoroughly preheated pizza stone or steel, stretch the dough thinly, avoid excessive toppings, and bake at a high temperature.
Can I make New York pizza dough ahead of time?
Yes. Refrigerate the dough in a covered container overnight. A slower rise can improve flavor and texture.
Can I use all-purpose flour?
Yes. Bread flour provides more chew, but all-purpose flour can still make a delicious thin pizza crust.
What cheese is best for New York pizza?
Low-moisture mozzarella is an excellent choice because it melts well without releasing too much water.
Can I cook New York pizza without a pizza stone?
Yes. A heavy baking sheet can work. Preheat it thoroughly before placing the pizza on it.
Nutrition Facts
Approximate nutrition per serving:
- Calories: 370
- Protein: 18g
- Carbohydrates: 45g
- Fat: 15g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 690mg
- Fiber: 2g
- Sugar: 4g
Nutrition information is an estimate and will vary depending on ingredients, toppings, and serving size.
Similar Recipes
- New York Style Pizza
- New York Pizza Dough
- Brooklyn Pizza
- Grandma Pizza
- Sicilian Pizza
- New York White Pizza
- New York Garlic Pizza
- Margherita Pizza
- Pepperoni Pizza
- Homemade Pizza Sauce
- Garlic Knots
Final Thoughts
This New York Thin Crust Pizza Recipe makes a delicious homemade pizza with the crisp, chewy, foldable texture associated with New York-style pizza.
For the best results, give your dough enough time to develop flavor, preheat your pizza stone or steel thoroughly, and keep your toppings balanced. A thin layer of sauce, low-moisture mozzarella, and a very hot oven are the keys to getting a crisp bottom and chewy center.
Serve your New York thin crust pizza hot with garlic knots, salad, marinara sauce, or your favorite pizza-night sides.
Recipe Card
New York Thin Crust Pizza Recipe
Prep Time: 25 minutes
Rise Time: 1–2 hours
Cook Time: 7–12 minutes
Total Time: About 2 hours 40 minutes
Servings: 8 slices
Cuisine: American, Italian-American
Category: Main Course, Pizza
Ingredients
For the Dough
- 3½ cups bread flour
- 1 teaspoon instant yeast
- 1½ teaspoons salt
- 1 teaspoon sugar
- 1¼ cups cool or lukewarm water
- 1 tablespoon olive oil
For the Sauce
- 1½ cups crushed tomatoes
- 1 tablespoon tomato paste
- 2 garlic cloves
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
For the Topping
- 2½ cups low-moisture mozzarella
- ¼ cup Parmesan
- 1 teaspoon dried oregano
- Fresh basil, optional
- Red pepper flakes, optional
Instructions
- Combine flour, yeast, sugar, and salt.
- Add water and olive oil and form a dough.
- Knead for 7–10 minutes.
- Cover and let rise for 1–2 hours.
- Prepare the tomato sauce.
- Preheat oven and pizza stone or steel to 500°F (260°C).
- Stretch dough into a thin 14–16-inch circle.
- Spread a thin layer of sauce over the dough.
- Add mozzarella, Parmesan, and oregano.
- Bake for 7–12 minutes, until crisp and golden.
- Rest for 2–3 minutes.
- Slice and serve hot.
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