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A large New York-style cheese pizza with browned edges and one thin foldable slice lifted
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New York-style pizza

A cold-fermented 35 cm dough style for a thin, crisp-chewy base and a foldable slice, developed for a home-oven baking steel.

Prep30 min
Cook8 min
Rest1560 min
Oven250°C
Servings3
Cook mode

Adapted from King Arthur Baking's home-oven New York method, with cold-ferment and dough-formula guidance from Pizza Today and Sip and Feast

Ingredients

Units
Temperature
Servings
3

Dough

  • 200 g bread flour
  • 130 ml cool water
  • 4 g fine sea salt
  • 0.75 g instant yeast
  • 5 g sugar
  • 7 g olive oil

For the peel

  • 8 g fine semolina, for the peel

Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.

Method

  1. Mix the flour, water, salt, yeast, sugar, and oil until no dry flour remains. Rest for 15 minutes, then knead for 5 to 7 minutes, until smooth and elastic. The dough weighs about 345 g.
  2. Form a tight ball, place it in a lightly oiled covered container, and refrigerate for a 24 to 72 hour cold ferment. The dough should expand and show small bubbles, but it should not collapse.
  3. Take the dough out 2 hours before baking. Keep it covered while it warms and relaxes. Put a baking steel on a rack about 15 cm below the grill element, or use a baking stone on a lower rack.
  4. Heat the home oven at its maximum setting, ideally 250 to 275°C, for at least 60 minutes. A steel transfers heat faster than a stone. If using a stone, expect a longer bake and allow it to recover fully between pizzas.
  5. Coat the dough lightly in flour. Press gas from the centre while leaving a 1 to 2 cm rim, then lift it onto your knuckles and hand-toss or rotate it gently to a 35 cm round. Do not use a rolling pin. Transfer it to a semolina-dusted peel and check that it slides.
  6. Use the topping selector below for exact quantities and before-bake and after-bake steps. For this thin 35 cm base, keep the selected topping within its stated New York capacity and distribute it evenly, with no heavy mound in the centre. Work quickly and check that the topped round still slides freely on the peel.
  7. Launch onto the steel or stone. Bake for 5 to 7 minutes on steel, or about 8 to 11 minutes on stone, rotating once. Follow the selector for any ingredients held back until after baking. If the base is ready before the top, move the pizza to the upper rack and use the grill for 1 to 2 minutes while watching continuously.
  8. Move the pizza to a rack for 2 minutes before cutting. It is done when the underside and rim match the doneness cue and the slice folds lengthwise without cracking or drooping at the tip.

Notes

  • Baker’s percentages: bread flour 100%, water 64%, salt 2%, instant yeast 0.4%, sugar 2.5%, and oil 3.4%. The exact 345 g dough ball is sized for one hand-tossed 35 cm round.
  • New York pizza is thinner than the pan styles in this collection. Bread flour, cold fermentation, restrained topping, and direct contact with hot steel or stone produce the crisp-chewy, foldable structure.
  • The topping selector is part of this style workflow. It supplies a tested load, assembly order, moisture preparation, and finishing steps without turning this dough page into one prescribed pizza.
  • A home oven cannot reproduce the heat balance or throughput of a deck oven. The steel and optional grill finish compensate, but the bake will be longer and less even than in a slice shop.
  • If the dough snaps back, cover it for 10 minutes and resume. If it tears, it was stretched too aggressively or remained too cold.
  • Refrigerate cooled leftover slices in a sealed container for up to 3 days. Reheat directly on a hot steel, stone, or dry skillet until the base is crisp again.

Sources consulted

Choose your topping

Make the dough with the recipe above, then open one option below. Each dropdown gives the topping quantities for one 30 cm thin pizza. Follow that pizza style's own size guidance when scaling.

Margherita Enough topping for one 30 cm thin pizza

Choose a fresh tomato and olive oil route or the simpler house tomato sauce route.

Ingredients

  • 20 ml olive oil , for the fresh tomato route and finishing
  • 1 small clove garlic , finely grated
  • 1 pinch each fine salt and black pepper
  • 140 g ripe tomato , thinly sliced, drained, and patted dry for route A
  • 110 g house tomato pizza sauce , use instead of fresh tomato for route B
  • 110 g fresh soft mozzarella , drained, torn, and patted dry
  • 8 leaves fresh basil
  • 10 ml, optional balsamic reduction

Sauce recipes

Before baking

  1. Route A: brush with garlic, 15 ml olive oil, salt, and pepper, then add dry tomato and mozzarella.
  2. Route B: spread the house tomato sauce, season with oregano and thyme if desired, then add mozzarella.

After baking

  1. Add basil, the remaining olive oil, and optional balsamic reduction.

Best styles

Neapolitan, New York, Homemade mozzarella pizza

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Spicy salami and mushroom Enough topping for one 30 cm thin pizza

The dependable crowd favourite with red sauce, mozzarella, spicy salami, and browned mushrooms.

Ingredients

  • 100 g house tomato pizza sauce
  • 110 g low-moisture mozzarella , shredded
  • 55 g spicy salami or pepperoni , thinly sliced and ready to eat
  • 100 g mushrooms , sliced, browned dry, and cooled

Sauce recipes

Before baking

  1. Spread the red sauce, add mozzarella, then distribute the salami and dry cooked mushrooms evenly.

After baking

  1. Rest for 2 minutes before cutting.

Best styles

New York, Chicago tavern, Detroit

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Black and Blue Enough topping for one 30 cm thin pizza

Blackberry sauce supports thin apple, blue cheese, walnuts, and a light layer of mozzarella.

Ingredients

  • 90 g blackberry pizza sauce
  • 80 g crisp apple , very thinly sliced and patted dry
  • 60 g blue cheese , crumbled
  • 25 g walnuts , roughly chopped
  • 55 g low-moisture mozzarella , lightly shredded

Sauce recipes

Before baking

  1. Spread the cooled blackberry sauce. Add apple in one layer, then blue cheese, walnuts, and a light scattering of mozzarella.

After baking

  1. Rest for 2 minutes so the fruit sauce settles.

Best styles

Neapolitan, New York, Grandma

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Chimichurri steak Enough topping for one 30 cm thin pizza

Chimichurri and mozzarella bake on the dough, while rested medium rare skirt steak goes on afterward.

Ingredients

  • 50 ml house chimichurri , reserve 5 ml for finishing
  • 90 g low-moisture mozzarella , shredded
  • 35 g, optional onion , thinly sliced
  • 70 g, optional mushrooms , browned dry and cooled
  • 180 g skirt steak , kept separate from ready-to-eat ingredients
  • 1 pinch each salt and black pepper

Sauce recipes

Before baking

  1. Use separate utensils and a clean plate for raw steak. Grill it over high heat to medium rare, rest for 8 minutes, then slice thinly across the grain.
  2. Spread 45 ml chimichurri, add mozzarella, and add optional onion and cooled mushrooms. Do not put the steak on before baking.

After baking

  1. Add the rested sliced steak only after the pizza leaves the oven, then spoon over the reserved chimichurri.

Best styles

Neapolitan, New York, Homemade mozzarella pizza

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Bee Sting Enough topping for one 30 cm thin pizza

Red sauce, good ham, mozzarella, optional hot peppers, and a hot honey finish.

Ingredients

  • 100 g house tomato pizza sauce
  • 90 g ready-to-eat cooked ham , full slices or torn pieces
  • 100 g low-moisture mozzarella , shredded
  • 25 g, optional pickled hot peppers , well drained
  • 20 g hot honey

Sauce recipes

Before baking

  1. Spread the tomato sauce, then add ham, mozzarella, and optional well-drained hot peppers.

After baking

  1. Drizzle with hot honey only after baking.

Best styles

Neapolitan, New York, Detroit

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Spicy Perogy Enough topping for one 30 cm thin pizza

A garlic dairy base with tender potato, two cheeses, onion, optional cooked meats, green onion, and sour cream.

Ingredients

  • 90 g plain garlic yogurt or crème fraîche base , mix thick yogurt or crème fraîche with grated garlic, salt, and pepper; no dill
  • 120 g waxy potato , cut into 2 mm slices, cooked just tender, drained, and dried
  • 60 g low-moisture mozzarella , shredded
  • 30 g cheddar , shredded
  • 25 g onion , thinly sliced
  • 30 g, optional cooked bacon , crisped, drained, and crumbled
  • 60 g, optional fully cooked ground beef , reached at least 71°C, drained, and cooled
  • 1 whole, optional cooked potato and cheese pierogi , sliced as a variation, not the core topping
  • 15 g green onion , thinly sliced
  • 30 g sour cream

Before baking

  1. Spread the plain garlic dairy base. Add dry potato slices, mozzarella, cheddar, and onion.
  2. Choose one rich addition: pre-cooked bacon, fully cooked ground beef, or the optional cooked pierogi variation. Never combine all three and never add raw meat.

After baking

  1. Finish with green onion and small spoonfuls of sour cream.

Best styles

New York, Thick crust pan, Detroit

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Inspiration source: Boston Pizza

Big Mac Pizza Enough topping for one 30 cm thin pizza

Beef, cheddar, tomato sauce, mozzarella, onion, and tomato finished with burger sauce and iceberg lettuce.

Ingredients

  • 70 g house tomato pizza sauce
  • 95 g fully cooked ground beef , seasoned, cooked to at least 71°C, and drained
  • 30 g cheddar , shredded
  • 55 g low-moisture mozzarella , shredded
  • 20 g onion , finely diced
  • 45 g tomato , seeded, diced, drained, and patted dry
  • 40 g house burger sauce
  • 35 g iceberg lettuce , finely shredded, washed, and dried

Sauce recipes

Before baking

  1. Spread tomato sauce. Add drained cooked beef, cheddar, mozzarella, onion, and dry tomato.

After baking

  1. Drizzle with burger sauce and add fresh shredded iceberg lettuce only after baking.

Best styles

New York, Thick crust pan, Detroit

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

House Hawaiian Enough topping for one 30 cm thin pizza

Barbecue and tomato sauce, excellent ham, pineapple, jalapeño, two cheeses, and optional cooked bacon.

Ingredients

  • 70 g barbecue tomato pizza sauce
  • 70 g high-quality ready-to-eat ham , cut into bite-size pieces
  • 60 g low-moisture mozzarella , lightly shredded
  • 70 g pineapple , small pieces, thoroughly drained and patted dry
  • 18 g jalapeño or candied jalapeño , sliced and well drained
  • 20 g cheddar , shredded
  • 30 g, optional cooked bacon or candied bacon , drained and crumbled

Sauce recipes

Before baking

  1. Spread the barbecue tomato sauce. Add ham, light mozzarella, very dry pineapple, jalapeño, cheddar, and optional pre-cooked bacon.

After baking

  1. Rest for 2 minutes before cutting.

Best styles

New York, Thick crust pan, Detroit

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Mixed mushroom Enough topping for one 30 cm thin pizza

A delicate yogurt-based pizza with mozzarella and several well-browned mushroom varieties.

Ingredients

  • 110 g yogurt dill garlic sauce
  • 100 g low-moisture mozzarella , shredded
  • 220 g mixed mushrooms , sliced, cooked dry, and cooled
  • 10 ml olive oil , for browning the mushrooms
  • 1 pinch each salt and black pepper

Sauce recipes

Before baking

  1. Brown the mushrooms in a wide hot pan until their released water has evaporated. Cool them.
  2. Spread the yogurt sauce, add mozzarella, then distribute the cooked mushrooms without piling them.

After baking

  1. Season lightly and serve this delicate pizza before spicy or strongly flavoured pizzas.

Best styles

Neapolitan, Flammkuchen, Chicago tavern

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Pesto chicken Enough topping for one 30 cm thin pizza

Basil pistachio pesto, mozzarella, and fully cooked chicken with two safe timing options.

Ingredients

  • 70 g basil pistachio pesto
  • 100 g low-moisture mozzarella , shredded
  • 130 g, optional fully cooked chicken , reached at least 74°C, then chilled promptly or kept hot

Sauce recipes

Before baking

  1. Spread pesto and add mozzarella.
  2. Cold fully cooked chicken may be distributed on top before baking. Do not use raw or partly cooked chicken.

After baking

  1. Alternatively, slice warm grilled chicken that has reached 74°C and add it after baking.

Best styles

Neapolitan, Roman al taglio, Grandma

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Big Dill Enough topping for one 30 cm thin pizza

Yogurt, dill, garlic, mozzarella, and full coverage of thin, well-drained pickle coins.

Ingredients

  • 120 g yogurt dill garlic sauce
  • 100 g low-moisture mozzarella , shredded
  • 130 g dill pickles , thin coins, drained and patted very dry
  • 30 g, optional feta , crumbled

Sauce recipes

Before baking

  1. Spread the yogurt sauce, add mozzarella, cover evenly with dry pickle coins, and add optional feta.

After baking

  1. Rest for 2 minutes before cutting.

Best styles

Neapolitan, Chicago tavern, Flammkuchen

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Spicy Greek Enough topping for one 30 cm thin pizza

A bright mix of peppers, onion, green olives, garlic, tomato, and feta on red or yogurt sauce.

Ingredients

  • 75 g house tomato sauce or Greek-spiced yogurt sauce
  • 50 g low-moisture mozzarella , lightly shredded
  • 35 g bell pepper , thinly sliced and patted dry
  • 20 g pickled hot peppers , well drained
  • 20 g onion , thinly sliced
  • 25 g green olives , sliced and drained
  • 1 small clove garlic , finely grated
  • 35 g tomato , seeded, diced, drained, and patted dry
  • 45 g feta , crumbled
  • 10 ml, optional balsamic glaze

Sauce recipes

Before baking

  1. Spread the selected sauce. Add light mozzarella, dry vegetables, olives, garlic, tomato, and feta in an even layer.

After baking

  1. Finish with optional balsamic glaze.

Best styles

Neapolitan, Chicago tavern, Flammkuchen

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Golden Garden Enough topping for one 30 cm thin pizza

Garlic olive oil, soft-ripened cheese, thin cauliflower, dates, walnuts, and honey.

Ingredients

  • 35 ml garlic olive oil pizza base
  • 85 g Brie or Camembert , thinly sliced
  • 90 g cauliflower florets , sliced very thin, blanched 2 minutes, drained, cooled, and dried
  • 35 g pitted dates , thinly sliced
  • 25 g walnuts , roughly chopped
  • 50 g low-moisture mozzarella , lightly shredded
  • 20 g honey or hot honey

Sauce recipes

Before baking

  1. Brush on the garlic olive oil. Add Brie or Camembert, dry cauliflower, dates, walnuts, and a light scattering of mozzarella.

After baking

  1. Drizzle with honey or hot honey.

Best styles

Neapolitan, Roman al taglio, Grandma

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Hohenloher Blootz topping Enough topping for one 30 cm thin pizza

The house pizza adaptation with Schmand or Greek yogurt, onion, pre-cooked bacon, and a little mozzarella.

Ingredients

  • 120 g Schmand or thick Greek yogurt
  • 1 pinch each salt and black pepper
  • 65 g onion , very thinly sliced
  • 65 g pre-cooked bacon , thin pieces, drained and cooled
  • 55 g low-moisture mozzarella , lightly shredded

Before baking

  1. Season and spread the Schmand or yogurt, then add onion, pre-cooked bacon, and a little mozzarella.

After baking

  1. Serve hot. This is the shared house adaptation, not the egg-bound regional version.

Best styles

Hohenloher Blootz, Flammkuchen, Chicago tavern

Scale all amounts by pizza surface area. For thick pan styles, use a little less topping to protect the bake and crumb.

Good with

Sources consulted

The formula is scaled to one 35 cm home-oven pizza and the prose is original.

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