New York-Style Thin Crust

How to Make New York-Style Thin Crust

1. 1

   Step 1: Mix and knead the dough

   Combine the lukewarm water and instant yeast in a large bowl until dissolved. Add the bread flour and salt, then mix until a shaggy dough forms; add the olive oil and knead by hand or with a stand mixer for 6–8 minutes until smooth and slightly tacky. Form into a ball and lightly oil the outside.

   For this step

   • 4 cupsBread flour
   • 1 3/4 cupsLukewarm water (105–110°F / 40–43°C)
   • 1 tspInstant dry yeast
   • 2 tspFine sea salt
   • 1 tbspExtra-virgin olive oil
   
2. 2

   Step 2: Bulk ferment and cold rest

   Place the dough in a lightly oiled bowl, cover, and let rise at room temperature for 30–60 minutes to start fermentation. Transfer to the refrigerator and cold ferment for 24 hours (up to 72 hours) for classic New York flavor and texture; remove and come to room temperature for 45–60 minutes before shaping.
   
3. 3

   Step 3: Preheat the pizza steel and prepare the dough

   Position your oven rack in the highest slot and place the pizza steel on it; preheat at your oven's maximum (500–550°F / 260–290°C, higher if available) for at least 45–60 minutes so the steel is thoroughly hot. Divide the dough into two balls for two 12-inch pizzas, dust your peel with semolina, and gently stretch each ball into a thin round by pressing from the center outward—avoid rolling to preserve gas pockets.

   For this step

   • 2 tbspSemolina or fine cornmeal (for peel)
4. 4

   Step 4: Sauce and top lightly

   Spread a thin layer of crushed tomatoes over each stretched crust (keep the sauce conservative to avoid sogginess) and season with a pinch of salt or dried oregano to taste. Sprinkle the shredded low-moisture mozzarella evenly but sparingly so the crust can crisp and the cheese can brown without weighing the pie down.

   For this step

   • 1 cupCrushed tomatoes (san marzano-style or plain crushed)
   • 3 cupsLow-moisture part-skim shredded mozzarella
   
5. 5

   Step 5: Slide onto the steel and bake until blistered

   Using quick, confident motions, slide the pizza from the semolina-dusted peel onto the preheated steel and bake 5–8 minutes until the crust is golden, blistered, and crisp at the edges; rotate once for even charring if needed. If you want more leopard spotting, finish with the broiler for 15–45 seconds while watching closely, then remove, brush the rim with a little olive oil, slice, and serve hot.
   

1. Combine the lukewarm water and instant yeast in a large bowl until dissolved. Add the bread flour and salt, then mix until a shaggy dough forms; add the olive oil and knead by hand or with a stand mixer for 6–8 minutes until smooth and slightly tacky. Form into a ball and lightly oil the outside.
2. Place the dough in a lightly oiled bowl, cover, and let rise at room temperature for 30–60 minutes to start fermentation. Transfer to the refrigerator and cold ferment for 24 hours (up to 72 hours) for classic New York flavor and texture; remove and come to room temperature for 45–60 minutes before shaping.
3. Position your oven rack in the highest slot and place the pizza steel on it; preheat at your oven's maximum (500–550°F / 260–290°C, higher if available) for at least 45–60 minutes so the steel is thoroughly hot. Divide the dough into two balls for two 12-inch pizzas, dust your peel with semolina, and gently stretch each ball into a thin round by pressing from the center outward—avoid rolling to preserve gas pockets.
4. Spread a thin layer of crushed tomatoes over each stretched crust (keep the sauce conservative to avoid sogginess) and season with a pinch of salt or dried oregano to taste. Sprinkle the shredded low-moisture mozzarella evenly but sparingly so the crust can crisp and the cheese can brown without weighing the pie down.
5. Using quick, confident motions, slide the pizza from the semolina-dusted peel onto the preheated steel and bake 5–8 minutes until the crust is golden, blistered, and crisp at the edges; rotate once for even charring if needed. If you want more leopard spotting, finish with the broiler for 15–45 seconds while watching closely, then remove, brush the rim with a little olive oil, slice, and serve hot.