This New York Style Cheese Pizza Recipe features a chewy crust, sweet and tangy sauce, and plenty of gooey cheese! This pizza is almost identical to the famous slices sold on the streets of New York. And so much better than delivery!
Cheese Pizza Recipe
Greetings from Sicily! We’re finally here. And you guys… I’m never leaving! Everything about this place is perfect. I’m so happy we have 6 more days before heading to Rome. During this time I will be putting all of my effort into eating as much as humanly possible. Priorities! Also, I will be mentally storing recipe ideas. I think an Italian week is a must. Don’t you?
But enough about Italy. Today’s post is all about New York. More specifically, New York-Style Cheese Pizza! Have you ever had a slice? It is pizza perfection.
New York Pizza Dough Recipe
Great pizza starts with great pizza dough! For the crust you’ll need:
- Bread Flour: This is a high-gluten flour that has a tiny amount of barley flour and vitamin C added. The barley flour helps the yeast activate, and the vitamin C increases the elasticity of the gluten and its ability to retain gas as the dough rises and bakes. Bread flour is typically used for recipes like pizza dough and garlic knots because of the chewiness that the extra gluten provides.
- Sugar: Granulated sugar works best here.
- Active dry yeast: Be sure your yeast is not expired.
- Kosher salt: Table salt will also work.
- Water: Use a thermometer to ensure the temperature is between 110 and 115 degrees (F).
- Olive Oil: You’ll need this for the crust as well as greasing the bowl the dough will rise in.
Best Cheese for Pizza
No surprise here: Mozzarella!!! I suggest using low-moisture mozzarella cheese, which has been aged for longer and has a lower water content than fresh mozzarella. Which means your pizza is less likely to bake up soggy when using it. I also love low-moisture mozzarella because it melts great and has a delicious salty/tangy flavor to it.
Pro Tip: Freeze your cheese! I know that sounds crazy, but it’s key. Because freezing your cheese helps it melt slower, resulting in a perfectly gooey cheese pizza! Try it at least once!
For this tangy homemade sauce, you’ll need:
- Olive Oil
- Yellow Onion
- Tomato Sauce
- Tomato Paste
- Parmesan Cheese
- Dried Basil
- Dried Oregano
- Black Pepper
How to Make Cheese Pizza
Although this recipe may seem like a lot of work for a simple cheese pizza, all of the steps can be done ahead of time. The pizza dough makes enough for 2 pizzas! And you can freeze the pizza dough and sauce for up to 2 months! So then all you’ll need to do is thaw, assemble, and bake! And I promise it’s worth your effort! Because although delivery pizza can be delicious, nothing hits the spot like homemade cheese pizza! For a real New York dining experience, enjoy a slice of The Best New York-Style Cheesecake for dessert!
More Pizza Recipes:
The Best New York Style Cheese Pizza
For the Crust:
- 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 Sauce:
- 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 1/2 teaspoons salt
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
For the Cheese:
- 8 ounces low-moisture mozzarella cheese, shredded then frozen
For the Crust:
- 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. If the dough is super sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.
- 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 saran wrap and place in the freezer for a later use.
- Place the dough you'll be using on a piece of plastic wrap and let it rest for 10 minutes.
For the Sauce:
- In a large skillet, heat the oil 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 ingredients and bring to slow simmer. Simmer for 45 minutes. Remove from heat and allow sauce to cool.
- Spread the sauce on pizza dough, as needed.
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 a 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 at once!
- The trick to a perfect pizza is a very hot oven! Be sure to crank your oven on at least 45 minutes before baking. I usually preheat mine for 1 hour. Hot oven = gooey cheese and crispy crust. YES!