New York–Style Thin Crust Pizza

Classic NY pizza is all about a crisp-but-foldable crust, light sauce, low-moisture mozzarella, and high heat. This recipe makes 2 large 14-inch pizzas.

Dough Ingredients

• 500g bread flour (about 4 cups)
• 325g warm water (1⅓ cups)
• 10g kosher salt (2 tsp)
• 7g sugar (1½ tsp)
• 7g instant yeast (1 packet)
• 15g olive oil (1 tbsp)

Optional (but very authentic)

• 1 tsp diastatic malt powder for better browning

---

Sauce Ingredients

• 1 can (28 oz) crushed tomatoes
• 1 tsp salt
• 1 tsp sugar – optional
• 1 tsp dried oregano
• 2 cloves garlic, grated
• 1 tbsp olive oil

Do not overcook the sauce — NY pizza sauce is usually uncooked or barely simmered.

---

Cheese & Toppings

• 12–16 oz whole milk low-moisture mozzarella, shredded
• Grated parmesan but we used Pecorino Romano
• Pepperoni or other toppings if desired

Instructions

1. Make the Dough

1. Mix warm water, sugar, and yeast. Let sit 5 minutes.
2. Add flour, salt, and olive oil.
3. Knead 8–10 minutes until smooth.
4. Place in oiled bowl, cover, and rise 1–2 hours.

Cold Ferment (Highly Recommended)

• Divide into 2 dough balls.
• Refrigerate 24–72 hours for authentic flavor and texture.

---

2. Prep for Baking

• Remove dough 1–2 hours before baking.
• Preheat oven as hot as possible:
  • 550°F if your oven allows
  • Use a pizza steel or stone for best results
• Preheat the steel/stone at least 45 minutes.

---

3. Stretch the Dough

Do not use a rolling pin.

1. Flour the dough lightly.
2. Press outward from center.
3. Stretch to about 14 inches.
4. Leave a slightly thicker outer rim.

---

4. Build the Pizza

• Light layer of sauce
• Moderate cheese (NY pizza is not overloaded)
• Add toppings sparingly

Finish with:

• Pinch of oregano
• Tiny drizzle of olive oil

---

5. Bake

• Bake 6–9 minutes on steel/stone
• Rotate halfway through
• Crust should be:
  • Golden brown
  • Slightly charred underneath
  • Crisp outside but foldable

---

Pro Tips

• Bread flour matters for chew.
• Cold fermentation is the biggest flavor upgrade.
• Pizza steel > pizza stone for NY-style crust.
• Whole milk low-moisture mozzarella melts most authentically.
• A little semolina on the peel helps launching.

Want an even more authentic version?

Add:

• 1 tsp garlic powder to dough
• Tiny pinch of sugar in sauce (We never did this b/c we used high quality tomatoes)
• Blend mozzarella with provolone (80/20)

Classic Naples-Inspired Neapolitan Pizza

Traditional Pizza Napoletana Style

This is the classic soft, airy, leopard-spotted pizza associated with Naples:

• Thin center
• Puffy cornicione (outer crust)
• Light tomato sauce
• Fresh mozzarella
• Extremely high heat
• Minimal toppings

Authentic Neapolitan pizza is about simplicity and fermentation.

This recipe makes 4 individual 11–12 inch pizzas.

Dough Ingredients (Authentic Ratio)

Ingredients

• 1000g “00” flour
• 650g cold water (65% hydration)
• 28g sea salt
• 2g instant yeast

That’s it.

Traditional Neapolitan dough contains:

• No sugar
• No oil
• No dairy

Authentic dough is incredibly simple.

---

Step 1: Mix Dough

1. Add salt to water first.
2. Dissolve yeast into water.
3. Gradually add flour.
4. Mix until shaggy.
5. Knead 10–15 minutes until smooth.

The dough should feel:

• Soft
• Elastic
• Slightly tacky

Step 2: Bulk Ferment

• Cover dough
• Rest 2 hours at room temperature

Then:

• Divide into 250g dough balls

Place into covered containers.

---

Step 3: Cold Fermentation

Refrigerate:

• 24–72 hours

Long fermentation creates:

• Flavor
• Digestibility
• Air pockets
• Better browning

Before baking:

• Bring dough to room temperature for 2–3 hours.

---

San Marzano Sauce

Ingredients

• 1 can San Marzano tomatoes
• Pinch sea salt

Crush by hand.

That’s all.

Authentic Naples sauce is uncooked and extremely simple.

---

Cheese

Use:

• Fresh mozzarella
• Fior di latte
  OR
• Buffalo mozzarella (Mozzarella di Bufala)

Drain well before using.

Too much moisture ruins the bake.

Step 4: Stretch the Dough

Never use a rolling pin.

1. Flour dough lightly.
2. Press outward from center.
3. Leave outer rim untouched.
4. Stretch to 11–12 inches.

The center should stay thin.
The rim should remain airy.

---

Step 5: Build the Pizza

For a Margherita

• Thin layer of tomato sauce
• Fresh mozzarella pieces
• Fresh basil
• Extra virgin olive oil drizzle

Minimal toppings are essential.

Too much weight destroys the structure.

---

Step 6: Bake

Best Option: Pizza Oven

Bake at:

• 800–950°F

Cook time:

• 60–90 seconds

You want:

• Leopard spotting
• Puffy crust
• Soft foldable center

---

Home Oven Method

If using conventional oven:

1. Preheat pizza steel at highest temp (550°F preferred)
2. Heat for 45–60 minutes
3. Use broiler during final minutes

Bake:

• 4–7 minutes

Authentic Neapolitan Pizza Rules

1. Simplicity

Real Neapolitan pizza uses very few ingredients.

---

2. High Heat

The oven is just as important as the dough.

---

3. Soft Center

Authentic pizza Napoletana is not crunchy throughout.
The center should be soft and foldable.

---

4. “00” Flour Matters

It creates:

• Delicate chew
• Light crust
• Proper extensibility

---

5. Fermentation Is Everything

Long fermentation creates:

• Flavor
• Structure
• Airiness
• Digestibility

Authentic North Jersey–Style Sicilian Pizza

Upside-Down, Crispy-Bottom, Pizzeria Style

This is the classic North Jersey bakery/pizzeria Sicilian:

• Thick but airy
• Crisp fried bottom
• Cheese under sauce
• Caramelized edges
• Long-fermented dough
• Strong oregano/garlic tomato flavor

This recipe makes one large 13×18-inch Sicilian pie.

Dough Formula (Highly Authentic)

Ingredients

• 600g bread flour
• 465g cold water (77% hydration)
• 12g kosher salt
• 3g instant yeast
• 20g olive oil
• 5g sugar

Optional but highly recommended:

• 1 tsp diastatic malt powder

The high hydration is what creates the airy Jersey crumb.

---

Step 1: Mix Dough

1. Combine water + yeast + sugar.
2. Add flour and mix until shaggy.
3. Rest 20 minutes (autolyse).
4. Add salt and olive oil.
5. Knead until smooth but still sticky.

The dough should feel soft and wet — not stiff.

---

Step 2: Stretch & Fold

Instead of heavy kneading:

• Perform 3 stretch-and-fold sessions
• Every 20 minutes

This develops gluten while preserving openness.

---

Step 3: Cold Ferment (Critical)

Place dough in covered container:

• Refrigerate 48–72 hours

This is where authentic pizzeria flavor develops.

Before baking:

• Remove dough 2–3 hours before use.

Sauce (North Jersey Style)

Ingredients

• 1 can (28 oz) crushed tomatoes
• 3 cloves garlic, grated
• 2 tsp oregano
• 1 tsp kosher salt
• 1 tsp sugar
• 2 tbsp olive oil
• Pinch red pepper flakes

Mix only.
Do NOT heavily cook.

Jersey sauce is:

• Bright
• Garlic-forward
• Slightly sweet
• Heavy on oregano

---

Cheese Blend

Use:

• 12 oz whole milk low-moisture mozzarella
• 4 oz provolone
• Pecorino Romano

This blend creates the unmistakable NJ pizzeria flavor.

---

Step 4: Prepare the Pan

Use:

• Dark aluminum or steel pan
• 13×18 preferred

Add:

• 4–5 tbsp olive oil

The dough almost shallow-fries while baking.

---

Step 5: Stretch Dough Into Pan

1. Transfer dough carefully.
2. Gently stretch toward edges.
3. If it shrinks:
   • Wait 15 minutes
   • Stretch again

Then:

• Cover
• Proof 1½–2 hours

The dough should become:

• Puffy
• Jiggly
• Full of bubbles

Step 6: Build the Pizza (Upside-Down Style)

Layering Order

1. Dough
2. Mozzarella + provolone
3. Spoon sauce in stripes/dollops
4. Pecorino Romano
5. Oregano
6. Olive oil drizzle

Do NOT overload sauce.
North Jersey Sicilian is balanced, not soupy.

Optional:

• Pepperoni cups
• Fresh basil after bake

---

Step 7: Bake

Oven Setup

• Preheat to 525–550°F
• Use lowest rack first

Bake:

• 10 minutes lower rack
• Then 5–8 minutes upper rack

You want:

• Deep golden underside
• Dark crispy corners
• Light airy interior
• Slight char on cheese edges

If bottom needs more crisp:

• Place pan directly on oven floor for 1–2 minutes.

Final Finish

After baking:

• Pecorino Romano
• Olive oil drizzle
• Fresh basil
• Optional hot honey

Let rest:

• 5–7 minutes before slicing

---

True North Jersey Pizzeria Secrets

1. Long Fermentation

Most NJ shops ferment dough at least 48 hours.

---

2. Oil Is Essential

The crust should almost fry underneath.

---

3. Cheese Under Sauce

This is one of the defining Jersey traits.

---

4. Dark Pan Matters

Dark metal creates:

• Better bottom crisp
• Better corner caramelization

---

5. Don’t Over-Sauce

The crust should stay airy and crisp.

Neapolitan-Style Focaccia (Focaccia Napoletana)

Traditional focaccia from Naples is lighter and more airy than the olive oil–heavy Ligurian version. It has a soft, open crumb, crisp bottom, lots of olive oil, sea salt, and often cherry tomatoes or oregano.

This recipe makes 1 large sheet pan focaccia.

Dough Ingredients

• 500g “00” flour or bread flour (about 4 cups)
• 400g warm water (1⅔ cups) — high hydration is key
• 10g kosher salt (2 tsp)
• 5g instant yeast (1½ tsp)
• 25g extra virgin olive oil (2 tbsp)

Optional:

• Small drizzle honey for fermentation

---

Toppings

• Extra virgin olive oil
• Flaky sea salt
• Dried oregano
• Cherry tomatoes, halved
• Fresh rosemary (optional)

---

Step 1: Mix the Dough

1. Combine water and yeast.
2. Add flour and mix until shaggy.
3. Add salt and olive oil.
4. Mix until fully combined.

The dough will be sticky — that’s correct.

Instead of heavy kneading:

• Perform 3–4 stretch-and-folds every 20 minutes.

This develops gluten while keeping the dough airy.

---

Step 2: First Rise

• Cover dough
• Let rise 2–3 hours at room temperature

OR

• Refrigerate overnight for better flavor

The dough should become bubbly and jiggly.

---

Step 3: Pan the Dough

1. Generously oil a sheet pan or baking tray.
2. Transfer dough gently into pan.
3. Stretch carefully toward edges.
4. Rest 20 minutes if dough resists.

---

Step 4: Dimple & Top

1. Coat hands in olive oil.
2. Press fingertips deeply into dough to create dimples.
3. Add:
   • Cherry tomatoes
   • Oregano
   • Sea salt
   • Generous olive oil

Authentic Italian focaccia uses a surprising amount of olive oil.

---

Step 5: Bake

• Preheat oven to 475°F
• Bake 18–25 minutes

You want:

• Deep golden top
• Crisp olive oil–fried bottom
• Soft airy interior

---

Traditional Finishing Touches

After baking:

• More olive oil
• Flaky sea salt
• Fresh basil or oregano

Serve:

• Warm
• With cured meats and cheese
• Or sliced for sandwiches

---

Authentic Naples Tips

• “00” flour gives the softest texture.
• High hydration creates big air pockets.
• Stretch-and-folds are better than aggressive kneading.
• Olive oil should pool slightly in dimples.
• Cherry tomatoes add classic southern Italian flavor.

Grandma Style Pizza (Long Island–Style)

Grandma pizza is a thin, crispy, square pan pizza with a soft interior, olive oil–fried bottom, fresh tomato sauce, and cheese layered directly on the dough. It’s lighter than Sicilian pizza and cooks fast at high heat.

Makes 1 full sheet pan pizza (about 9×13 or quarter-sheet size).

Dough Ingredients

• 500g bread flour (about 4 cups)
• 350g warm water (1½ cups)
• 10g kosher salt (2 tsp)
• 7g instant yeast (1 packet)
• 15g olive oil (1 tbsp)

Optional:

• 1 tsp sugar
• 1 tsp diastatic malt powder

---

Sauce Ingredients

• 1 can (28 oz) whole peeled or crushed tomatoes
• 2 cloves garlic, grated
• 1 tsp salt
• 1 tsp oregano
• 1 tbsp olive oil
• Pinch red pepper flakes

Keep the sauce bright and fresh — don’t heavily cook it.

---

Cheese

• 12 oz whole milk low-moisture mozzarella
• Parmesan or Pecorino Romano

Traditional grandma pizza often has:

• Cheese directly on dough
• Sauce spooned on top in stripes or dollops

Instructions

1. Make the Dough

1. Mix water and yeast.
2. Add flour, salt, and olive oil.
3. Knead 8–10 minutes until smooth.
4. Cover and rise 1–2 hours.

Best Flavor Option

Cold ferment dough in refrigerator for 24–48 hours.

---

2. Pan the Dough

Grandma pizza is baked in an oiled sheet pan.

1. Pour 3–4 tbsp olive oil into pan.
2. Stretch dough gently into pan.
3. If it shrinks back, wait 15 minutes and stretch again.
4. Let rise in pan 30–60 minutes.

The olive oil is critical for the crispy fried bottom.

---

3. Assemble

1. Add mozzarella directly on dough.
2. Spoon sauce over cheese in stripes or patches.
3. Sprinkle parmesan and oregano.
4. Drizzle lightly with olive oil.

Optional toppings:

• Fresh basil
• Pepperoni cups
• Hot honey after baking

---

Bake

• Preheat oven to 500–550°F
• Bake on lower rack first for crisp bottom
• Total bake time:
  • 12–16 minutes

You want:

• Crispy golden underside
• Caramelized cheese edges
• Light airy interior

---

Grandma Pizza Secrets

• More olive oil than regular pizza
• Thin dough pressed into pan
• Sauce on top of cheese
• High hydration dough = airy texture
• Use a dark metal pan if possible

---

Optional Finishing Touches

After baking:

• Fresh basil
• Pecorino Romano
• Flaky salt
• Hot honey drizzle