New York Slice
intro
Iconic foldable thin-crust pizza slice with bright tomato sauce, stretchy melted mozzarella, and crisp chewy crust, replicating the classic NYC corner pizzeria experience.
Ingredients
Steps
In a large mixing bowl, combine 320g bread flour, 7g instant yeast, 6g (1 tsp) kosher salt, and 2g granulated sugar. Pour in 200ml lukewarm (38°C / 100°F) water and 15ml (1 tbsp) olive oil, stirring with a wooden spoon until a shaggy mass forms with no dry flour pockets. Knead by hand on a lightly floured counter for 7 minutes until the dough is smooth, elastic, and tacky but not sticky. Form into a tight ball, coat with the remaining 5ml (1 tsp) olive oil, return to the bowl, cover with a damp kitchen towel, and let rise in a warm 24°C (75°F) spot for 2 hours until doubled in volume.
While the dough rises, prepare the no-cook NY-style sauce: in a small mixing bowl, combine 180g drained crushed San Marzano tomatoes, 3g minced garlic, 1g dried oregano, and the remaining 5g (1 tsp) kosher salt. Stir to fully combine, then let rest at room temperature to let flavors meld; do not cook the sauce, as cooked sauce will add excess moisture and make the crust soggy. Pour off any watery liquid that separates to the top before using.
Once the dough has doubled in volume, place a 14-inch pizza stone (or inverted heavy-gauge rimmed baking sheet) on the middle oven rack, and preheat the oven to 280°C (535°F) for a full 30 minutes to ensure the cooking surface is extremely hot. While the oven preheats, turn the risen dough out onto a 16-inch round of parchment paper lightly dusted with flour, and press gently from the center outward to stretch it into a 14-inch thin circle, leaving a 1-inch slightly thicker border for the crust edge. Do not use a rolling pin, as this will press out trapped air bubbles needed for the signature chewy, crisp crust texture.
Top the stretched dough lightly to maintain the foldable texture: spread the 180g prepared tomato sauce in an even thin layer across the dough center, leaving the 1-inch crust border completely bare. Sprinkle 225g shredded low-moisture mozzarella evenly over the sauce, spreading cheese close to the crust edge to create a slight crispy cheese frico border as it bakes. Top with an even sprinkle of 15g grated Pecorino Romano, and avoid adding heavy extra toppings for a classic plain cheese NY slice.
Carefully slide the parchment paper with the topped pizza directly onto the preheated pizza stone. Bake for 8 to 9 minutes at 280°C (535°F), rotating the pizza 180 degrees halfway through baking for even browning. The pizza is done when the crust edge is deep golden brown with small dark char spots, the cheese is fully melted and bubbly with light golden blisters, and the bottom of the crust is crisp and rigid when lifted with a thin metal spatula.
Remove the baked pizza from the oven using a wide metal spatula, and transfer it to a wire cooling rack for 2 minutes to let steam escape (this prevents the crust from turning soggy as it rests). Transfer the pizza to a wooden cutting board, and cut into 4 large, wide triangular slices sized to fold lengthwise in the classic NY slice style. Serve immediately while hot and stretchy.
Tips
2.Skip overloading the pizza with sauce, cheese, or extra toppings. The signature NY slice is thin and foldable, which relies on light, even layers; too much weight will cause the center to droop and separate from the crust.
3.A fully preheated pizza stone or heavy baking sheet is non-negotiable for the crisp, slightly charred bottom crust. Cutting the preheat time short will result in a soft, doughy crust that lacks the signature pizzeria chew.
OMG this recipe is a total game changer! I’ve tried so many copycat NY slice recipes that came out too chewy or too crispy, but this one is exactly what I remember from grabbing slices after high school in Brooklyn. The 2 hour rise is so worth it, don’t skip that step! My whole family devoured two whole pies last night for our weekly Sunday dinner, even my super picky 8 year old asked for seconds. Only note is I added a tiny bit extra garlic powder to the sauce and it was chef’s kiss.
Made this for a neighborhood potluck last weekend and people were asking me for the recipe left and right! Cook time looks long but most of it is just waiting for the dough to rise, so it’s way less hands-on than I thought it would be for medium difficulty. Got that perfect foldable crust, tangy tomato sauce, just the right amount of grease on top—tasted exactly like the slices I got on a work trip to Manhattan last year. 10/10 will be making this every other weekend for pizza night from now on.
SO good! I prepped the dough ahead of time on Sunday and kept it in the fridge for 3 days before baking, and it came out even better than when I made it the first time following the recipe exactly. The slow cold rise gave the crust such a nice depth of flavor. My only gripe is I wish the recipe had notes for how to get the oven hot enough if you don’t have a pizza stone—my baking sheet version was good but I know it could be better.
Tried this for my roommates last night after we got sick of ordering delivery every Friday, and holy cow it blew our usual takeout spot out of the water. I was intimidated by the medium difficulty rating because I’ve barely made anything more complicated than mac and cheese before, but the step-by-step dough instructions were super easy to follow. We did half pepperoni half mushroom and both versions slapped. Only mess up was I stretched the dough too thin in one spot so a little sauce leaked through, but no one even cared it was that good.
My kids loved it! I’ve been searching for a pizza recipe that doesn’t come out soggy in the middle when I load it up with toppings, and this one holds up perfectly even when I pile on extra cheese and pepperoni for the kids. The crust is crispy on the bottom, soft and foldable in the middle, exactly like the slices we get when we go into the city for day trips. I will say make sure you set a timer for the rise, I almost forgot about mine when I had to run one of the kids to soccer practice and it almost doubled over the bowl!
First time making homemade pizza dough from scratch and I was shocked how well this turned out! I was worried the medium difficulty tag meant I’d mess it up, but the instructions were super clear, and the long rise time does all the hard work for you. I topped mine with hot honey and soppressata for a little sweet/spicy kick, and it was better than any slice I’ve had at my local pizza shop. Worth every minute of the 2+ hour total time, no regrets.