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New York Pizza Dough Recipe: Classic NY-Style & Wine Pairing

New York Pizza Dough Recipe: Classic NY-Style & Wine Pairing

New York Pizza Dough Recipe for Iconic NY-Style Pizza & Wine Pairings

If you’ve ever dreamed of a perfect slice at home—thin, crisp on the bottom, chewy in the middle, and foldable—this New York pizza dough recipe is your new go-to. We’ll walk through an authentic, foolproof method, then elevate the experience with spot-on wine pairings you can find at places like Total Wine, Trader Joe’s, BevMo, and your local shop. By the end, you’ll know how to make New York style pizza that feels straight out of a corner slice shop, but with a curated wine pairing worthy of a cozy night in.

About This Dish

New York-style pizza was born from Italian immigrant bakers adapting Neapolitan traditions to American flour, ovens, and taste. The result: a larger, thinner pie with a crisp yet chewy high-gluten crust, tangy tomato sauce, and a generous blanket of low-moisture mozzarella.

At its best, a New York style pizza recipe delivers:

  • A thin, elastic crust strong enough to fold
  • A lightly charred, crisp underside
  • Balanced tomato, mozzarella, and oregano flavors
  • A salty, umami-rich bite that practically begs for a good glass of wine

What makes New York pizza special isn’t just the slice itself; it’s the culture around it. It’s late-night slices after a show, quick lunches on a busy sidewalk, and long arguments over which neighborhood joint is best. Recreating New York pizza at home means capturing that spirit—simple ingredients treated with care, long fermentation for flavor, and high heat for that classic texture.

This New York pizza dough recipe guide is designed for a regular home oven. We’ll use a high-hydration dough (for chew and airiness), high-gluten or strong bread flour (for structure), and a slow rise in the fridge to develop deep, complex flavor. From there, we’ll keep toppings classic: a bright tomato sauce, low-moisture mozzarella, and a sprinkle of hard Italian cheese.

Because the flavor profile leans salty and umami, with light fat from the cheese and a toasty crust, this style of pizza is wonderfully wine-friendly. That’s where Vinomat comes in—helping you dial in the best wine for New York-style pizza every time.

Key Ingredients & Their Role

A truly great new york style pizza dough starts with an understanding of how each ingredient shapes texture and flavor.

High-Gluten Flour (or Strong Bread Flour)

  • What it does: High-gluten flour (around 13–14% protein) builds strong gluten networks. That’s what gives New York crust its signature chew, stretch, and structure.
  • Why it matters: It allows you to stretch the dough thin without tearing and still get a crisp, foldable slice.
  • Wine angle: A toasty, slightly nutty crust pairs well with wines that have good acidity and red-fruit brightness—think Chianti or Oregon Pinot Noir.

Water

  • What it does: Hydration controls how open and airy your crumb is. New York-style typically uses moderately high hydration for a tender yet chewy interior.
  • Pro tip: Cool water helps control fermentation during a long, cold rise.

Salt

  • What it does: Enhances flavor, strengthens gluten, and moderates yeast activity.
  • Wine angle: Salt in the dough (and cheese) makes tannins in red wine feel softer and smoother, opening the door to more structured reds like Napa Cabernet in moderation.

Instant Yeast

  • What it does: Leavens the dough, creating air pockets and a light, open texture.
  • Why instant yeast: It’s predictable, easy to use, and ideal for a new york style pizza dough recipe you’ll make again and again.

Sugar

  • What it does: Feeds the yeast and helps promote browning in a home oven.
  • Why it matters at home: Without commercial pizza ovens’ intense heat, a touch of sugar helps you get that golden, spotted crust.

Olive Oil

  • What it does: Tenderizes the dough slightly, improves extensibility (how easily it stretches), and adds subtle flavor.
  • Wine angle: That hint of richness plays nicely with medium-bodied reds and fuller whites like oaked Chardonnay.

Tomato Sauce

  • Profile: Bright, tangy, lightly seasoned with salt and oregano.
  • Wine angle: Tomato acidity is key when you’re deciding what wine goes with New York-style pizza—you want a wine with equal or higher acidity so it doesn’t taste flat (Sangiovese, Barbera, many Spanish reds, or high-acid domestic wines are perfect).

Mozzarella & Hard Cheese

  • Mozzarella: Low-moisture, whole-milk mozzarella melts into that stretchy, iconic cheese pull.
  • Parmigiano Reggiano or Pecorino: Adds salty, nutty, umami depth.
  • Wine angle: The fat and umami from the cheese soften acidity and tannin, making the pizza a flexible partner for both reds and richer whites.

Together, these elements create a salty, savory, umami-driven slice that’s incredibly versatile for wine pairing—exactly the kind of dish Vinomat is built to help you match.

New York-Style Pizza Recipe

Below is a home-oven friendly new york pizza dough recipe inspired by classic New York baker’s percentages and adapted for ease.

Recipe Overview

  • Servings: Two 14-inch pizzas (about 4–6 servings total)
  • Prep Time (active): 30 minutes
  • Rising Time: 24–72 hours (cold ferment)
  • Cook Time: 10–14 minutes per pizza
  • Total Time: 1–3 days (mostly inactive)
  • Difficulty: Moderate (great for motivated home cooks)

Dough Ingredients (for 2 x 14-inch pizzas)

  • 3 1/4 cups (400 g) high-gluten or strong bread flour
  • 1/4 cup (30 g) fine whole wheat flour (optional, for flavor; sub more bread flour if preferred)
  • 1 1/3 cups (315 g) cool water
  • 1 1/4 tsp (4 g) instant yeast
  • 2 tsp (10 g) fine sea salt
  • 2 tsp (8 g) sugar
  • 1 Tbsp (12 g) olive oil

Sauce Ingredients

  • 1 can (14–15 oz) crushed or whole peeled tomatoes, preferably San Marzano–style
  • 1 Tbsp extra-virgin olive oil
  • 1 small garlic clove, minced or grated
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt, plus more to taste
  • Pinch of sugar, if needed

Topping Ingredients (per 14-inch pizza)

  • 7–8 oz low-moisture, whole-milk mozzarella, grated
  • 2 Tbsp finely grated Parmigiano Reggiano or Pecorino Romano
  • 1/2–2/3 cup pizza sauce
  • Light drizzle of olive oil
  • Pinch of dried oregano (optional)

Step-by-Step Instructions

1. Mix the Dough

  1. In a large bowl, whisk together the flours.
  2. In a separate bowl or measuring cup, combine water, sugar, and yeast. Stir to dissolve and let sit 3–5 minutes until slightly foamy.
  3. Pour the yeast mixture into the flour and mix with your hand or a wooden spoon until no dry spots remain. The dough will be shaggy.
  4. Cover and let rest (autolyse) for 20 minutes to let the flour hydrate.

2. Add Salt & Oil, Then Knead

  1. Sprinkle salt over the dough, then add olive oil.
  2. Knead in the bowl or on a lightly oiled surface for 5–7 minutes until the dough is smooth and elastic. It should be slightly tacky but not sticky.
  3. Shape into a tight ball, place in a lightly oiled bowl, cover, and let rest at room temperature for 20–30 minutes.

3. Cold Ferment

  1. Divide the dough into two equal pieces.
  2. Shape each piece into a smooth ball, pinching seams underneath.
  3. Place each dough ball into an oiled container with a lid (or well-oiled zip bag) with a bit of room to expand.
  4. Refrigerate for 24–72 hours. Longer fermentation = more flavor. This slow rise is what makes this new york style pizza dough recipe so special.

4. Make the Sauce

  1. In a bowl, crush the tomatoes by hand if whole, or use them as-is if already crushed.
  2. Stir in olive oil, garlic, oregano, and salt.
  3. Taste and adjust salt; add a pinch of sugar if the tomatoes are very acidic.
  4. Chill until ready to use. No need to cook the sauce—classic New York-style uses a raw, bright sauce that cooks on the pizza.

5. Preheat the Oven

  1. Place a pizza stone or steel on the top third rack of your oven.
  2. Preheat to 500–550°F (as hot as your oven safely goes) for at least 45–60 minutes.

6. Shape the Dough

  1. Remove a dough ball from the fridge 60–75 minutes before baking so it can come to room temperature.
  2. Gently place it on a well-floured surface. Dust your hands and the top of the dough.
  3. Press from the center outward with your fingertips, leaving a 3/4-inch rim for the crust.
  4. Pick up the dough and stretch over your knuckles, rotating, letting gravity help you stretch it to about 14 inches in diameter. Avoid using a rolling pin—it will knock out the air.

7. Top the Pizza

  1. Transfer the stretched dough to a pizza peel dusted with flour or semolina (or a parchment-lined upside-down baking sheet if you don’t have a peel).
  2. Spread 1/2–2/3 cup sauce in a thin, even layer, leaving the rim bare.
  3. Sprinkle mozzarella evenly, going almost to the edge but not over.
  4. Dust with Parmigiano or Pecorino.
  5. Add a pinch of dried oregano and a light drizzle of olive oil.

8. Bake

  1. Slide the pizza onto the preheated stone or steel.
  2. Bake 10–14 minutes, rotating once if needed, until the crust is deep golden with a few charred spots and cheese is bubbling and just starting to brown.
  3. Remove to a cutting board and let rest 1–2 minutes before slicing.
  4. Repeat with the second dough ball.

Nutrition & Dietary Info (Approx. per slice, 1/8 of a 14-inch pizza)

  • Calories: ~260–300
  • Carbohydrates: ~30–32 g
  • Protein: ~11–13 g
  • Fat: ~10–12 g
  • Vegetarian: Yes
  • Vegan: No (contains cheese; use vegan cheese alternative if needed)
  • Contains: Gluten, dairy

Values will vary depending on exact cheese amount and toppings.

Perfect Wine Pairings for New York-Style Pizza

Because this new york style pizza recipe delivers bright tomato acidity, salty cheese, and toasty crust, it plays beautifully with versatile, food-friendly wines. Here’s how to choose the best wine for New York-style pizza in the $15–$30 range.

What to Look For

  • Medium body: Enough weight to stand up to cheese and crust without feeling heavy.
  • Fresh acidity: To match the tomato sauce and keep each bite lively.
  • Moderate tannins: Too much tannin can clash with tomato and feel harsh; aim for softer, rounded structure.
  • Juicy fruit & savory notes: Red cherry, plum, herbs, and subtle spice echo the pizza’s flavors.

1. California Sangiovese or Chianti-style Blends

  • Why it works: Sangiovese has high acidity and red cherry flavors that mirror the sauce, while herbal notes love the oregano and hard cheese.
  • Where to find: Look for California Sangiovese or Italian-style blends at Total Wine or BevMo in the $15–$25 range.
  • Use Vinomat: Scan the label or search Sangiovese in Vinomat to refine by acidity and body.

2. Oregon Pinot Noir

  • Flavor profile: Bright red cherry, cranberry, subtle earth, and soft tannins.
  • Why it’s great: The elegance and freshness of Oregon Pinot Noir highlight the pizza without overpowering it. It’s especially good if you’re keeping toppings classic (cheese or pepperoni).
  • Buying tip: Trader Joe’s and local wine shops often carry solid Oregon Pinot in the $18–$30 range.

3. Washington State Red Blends

  • Flavor profile: Darker fruit (black cherry, plum), modest tannins, gentle oak.
  • Why it works: If you like a deeper, fruitier wine but still want balance, Washington blends (often Merlot- or Cab-based) offer plush fruit to contrast the salty cheese and crust.
  • Where to shop: Total Wine and BevMo usually stock multiple bottlings between $15–$25.

4. Italian & Spanish Classics (Chianti, Montepulciano, Rioja)

  • Chianti (Tuscany): High-acid, red cherry, dried herbs. A textbook match with tomato-based dishes.
  • Montepulciano d’Abruzzo: Juicy, dark-fruited, easy-drinking and often excellent value under $20.
  • Rioja (Spain): Tempranillo with red fruit, spice, and subtle oak; great with pepperoni and sausage toppings.

You’ll find terrific options at Trader Joe’s (great for value Rioja and Montepulciano) and at independent wine shops that focus on Europe.

5. White Wine Options

If you prefer white, aim for:

  • Sicilian or Italian white blends with bright acidity and a bit of texture.
  • Unoaked or lightly oaked Chardonnay from California or Washington for a richer, creamy match to the cheese.

Use Vinomat to filter whites by acidity level and body; look for medium-bodied, crisp options that can refresh your palate between bites.

Cooking Tips & Techniques

Mastering this new york pizza dough recipe is all about technique and patience.

Maximize Flavor with a Long Cold Ferment

  • Aim for 48 hours in the fridge if you can. The dough develops deeper, almost sourdough-like complexity.
  • If you’re short on time, at least give it 24 hours.

Don’t Skimp on Heat

  • Preheat your stone or steel for a full 45–60 minutes.
  • A pizza steel will give a crisper bottom than a stone in most home ovens.

Handle the Dough Gently

  • Avoid degassing the dough—no aggressive punching down.
  • Stretch with your hands, not a rolling pin, to keep those air bubbles for a light, airy crust.

Avoid Overloading Toppings

  • New York-style is balanced. Too much sauce or cheese makes the center soggy.
  • Less is more: a thin layer of sauce and a moderate blanket of cheese gives the best bake.

Use the Broiler if Needed

  • If your top isn’t browning but the crust is done, switch to broil for 30–60 seconds at the end. Watch closely.

Common Mistakes to Avoid

  • Cold dough: If the dough is too cold, it will spring back and tear. Let it warm up 60–75 minutes before shaping.
  • Too much flour on the peel: Use just enough to prevent sticking; excess flour can burn and taste bitter.
  • Sauce to the edge: Leave a clear rim so the crust can puff.

Dial in these techniques, and your new york style pizza dough will rival your favorite slice shop.

Serving Suggestions

To bring the full experience of New York pizza at home, think beyond just the bake.

How to Serve

  • Let the pizza rest for a minute or two after it comes out of the oven so the cheese settles slightly.
  • Slice into 8 classic triangles—perfect for folding, classic New York style.
  • Serve directly on a wooden board or pizza pan for a casual, slice-joint feel.

Sides & Extras

  • A simple green salad with a bright vinaigrette balances the richness of the cheese.
  • Offer red pepper flakes, extra oregano, and grated Parmigiano at the table so guests can customize.

Setting the Scene with Wine

  • Chill your reds very lightly (around 55–60°F). A slight chill keeps them refreshing with hot pizza.
  • Open the bottle 20–30 minutes before serving to let the wine breathe.
  • Use Vinomat at the table to compare pairings—try one bottle of Oregon Pinot Noir alongside a Chianti and see which your guests love more.

The combination of a freshly baked pie from this new york pizza dough recipe and a well-chosen bottle turns an ordinary night into an at-home pizzeria experience.

Conclusion

With this new york pizza dough recipe, you have everything you need to bring true New York-style slices into your own kitchen: a long, cold ferment for flavor, a hot bake for that crisp-yet-chewy crust, and classic toppings that never go out of style. Pair your homemade pies with vibrant, food-friendly wines—from Oregon Pinot to Chianti and Washington blends—and you’ll see how much the right glass elevates every bite. Open Vinomat while you cook to explore new pairings, save your favorites, and fine-tune the new york style pizza recipe and wine combo that feels just right for you.