There’s something magical about a perfectly executed New York-style pizza—thin, crisp, yet still chewy, with that iconic foldable crust and pepperoni that curls into little cups of savory goodness. If you’ve ever wondered how to recreate that classic slice at home, you’re in the right place. Let’s break it down step by step, just like the pros do it.
Essential Ingredients & Tools
Before we dive in, let’s talk about what you’ll need. Quality ingredients make all the difference here.
For the Dough:
- 3 cups (360g) high-protein bread flour (or substitute 20% with “00” flour for a softer crumb)
- 1 tsp (6g) salt
- 1 tsp (4g) sugar
- 1 packet (7g) active dry yeast
- 1 1/4 cups (300ml) warm water
- 2 tbsp (30ml) olive oil
For the Sauce:
- 1 can (28oz) San Marzano tomatoes (or substitute with fire-roasted tomatoes for a smoky twist)
- 1 tbsp (15ml) olive oil
- 1 tsp (2g) dried oregano
- 1/2 tsp (1g) garlic powder
- 1/2 tsp (3g) salt
For the Toppings:
- 8 oz (225g) whole-milk mozzarella, shredded by hand (or substitute with a mix of 80% mozzarella and 20% provolone for extra tang)
- 4 oz (115g) natural-casing pepperoni (or substitute with soppressata for a spicier kick)
Tools You’ll Need
- Pizza steel or stone (a heavy baking sheet can work in a pinch, but won’t deliver the same crispness)
- Infrared thermometer (optional but highly recommended)
- Pizza peel (or use the back of a baking sheet dusted with cornmeal as a makeshift peel)
- Wire rack (for cooling)
How to Make New York-Style Thin Crust Pizza with Pepperoni
Step 1: Preheat Like a Pro
The secret to a perfect New York-style crust lies in relentless heat. Preheat your oven to 500-550°F (260-290°C) with your pizza steel or stone on the highest rack for at least 60 minutes. This mimics the intense, even heat of a coal-fired oven, ensuring rapid oven spring (the final rise of the dough) and deep browning through the Maillard reaction.
Pro tip: If you have an infrared thermometer, check that your steel reaches 550-600°F (290-315°C). No thermometer? Let the steel preheat for 90 minutes to be safe.
Step 2: The Sauce—Keep It Simple
New York-style pizza sauce is all about freshness. Drain a can of San Marzano tomatoes, reserving 1-2 tbsp of juice, then crush them by hand. Blending introduces too much air, making the sauce watery. Stir in 1 tbsp (15ml) olive oil, 1 tsp (2g) dried oregano, 1/2 tsp (1g) garlic powder, and 1/2 tsp (3g) salt. Keeping the sauce uncooked preserves its bright, vibrant flavor—a hallmark of authentic NYC pies.
Step 3: Prep the Toppings with Care
- Cheese: Shred 8 oz (225g) whole-milk mozzarella yourself. Pre-shredded cheese contains anti-caking agents that hinder melting.
- Pepperoni: Use 4 oz (115g) natural-casing slices—their collagen casing shrinks under heat, creating the iconic “cup” shape. For extra curl, layer some under the cheese; the trapped steam intensifies the cupping effect.
Step 4: Stretch the Dough Like a Boss
Let your dough rest at room temperature for 30-60 minutes to relax the gluten (the protein network that gives structure). Press it into a disc, then stretch it over your knuckles, rotating to maintain even thickness. Never use a rolling pin—it compresses air pockets, resulting in a dense crust. If the dough resists, let it rest another 5 minutes.
Step 5: Assemble with Strategy
Dust your pizza peel with semolina or cornmeal (they act like tiny ball bearings for easy sliding). Transfer the stretched dough, brush the outer edge with 2 tbsp (30ml) olive oil for a golden finish, then spread 3-4 tbsp of sauce thinly—over-saucing leads to a soggy crust. Add 8 oz (225g) shredded mozzarella evenly, leaving a ½-inch border, then arrange 4 oz (115g) pepperoni.
Step 6: Bake with Confidence
Shake the peel gently to ensure the pizza slides freely, then launch it onto the steel with a quick forward jerk. Bake for 8-12 minutes, rotating halfway if your oven has hot spots. The pizza is done when the crust is golden-brown with leopard spotting (those dark, blistered bubbles) and the pepperoni cups upward.
Step 7: Rest, Slice, and Devour
Let the pizza cool on a wire rack for 1-2 minutes—this stops residual heat from steaming the crust soggy. Slice with a rocking pizza cutter, fold it like a true New Yorker, and enjoy immediately.
Pro Technique
- Stretch-and-Hold Method: Stretch the dough in stages, letting it rest for 2-3 minutes between stretches to relax the gluten. Aim for 1/8-inch thickness in the center, slightly thicker at the edges for a sturdy yet foldable crust.
- Pepperoni Placement Science: For maximum cupping, place 70% of pepperoni directly on the sauce and 30% atop the cheese. The lower layer curls inward as moisture evaporates, while the upper layer crisps into “cups” that hold rendered fat.
Chef’s Wisdom
- Dough Temperature Rule: Cold dough is the enemy of elasticity. Always let refrigerated dough warm to 65-70°F (18-21°C) before shaping. If it snaps back, cover with a damp towel and wait 10 minutes.
- Sauce Distribution Secrets: Less is more. Spread sauce in a spiral motion, leaving a ½-inch border. Think “polka dots, not pools”—small dollops spread during baking.
Storage & Freshness Guide
- Short-Term Storage: Cool leftovers on a wire rack, wrap slices in parchment paper, and store in an airtight container for up to 2 days. Reheat in a 400°F (200°C) oven for 5-7 minutes directly on the rack to revive crispness.
- Freezing: Freeze individual slices on a baking sheet, then transfer to a zip-top bag with parchment between layers. Reheat from frozen at 375°F (190°C) for 8-10 minutes.
Ingredient Variations and Their Impact
- Flour: Swap 20% of all-purpose flour with “00” flour for a softer crumb, or add 1 tsp diastatic malt powder for enhanced browning.
- Cheese: Mix low-moisture mozzarella with 20% provolone for a sharper profile, or finish with Pecorino Romano post-bake for umami depth.
- Sauce: Simmer with 1 tbsp red wine for 10 minutes to concentrate flavors.
- Pepperoni: Brush with hot honey before baking for sweet-heat balance.
Perfect Pairings
Complementary Dishes
- Garlic Knots: Their buttery, garlicky richness contrasts the pizza’s tangy sauce. Serve warm with a side of marinara for dipping—the extra sauce ties the meal together.
- Crisp Arugula Salad: Tossed with lemon vinaigrette and shaved Parmesan, its peppery freshness cuts through the pizza’s richness.
Drinks
- Chianti: This medium-bodied red wine’s acidity balances tomato sauce, while its tannins cleanse the palate from cheese.
- Pilsner Lager: The crisp carbonation and mild bitterness refresh the palate between bites of pepperoni.
Something Sweet
- Cannoli: The creamy ricotta filling and crunchy shell mirror the pizza’s textural contrast.
- Espresso Affogato: A shot of hot espresso over Vanilla Gelato provides a bitter-sweet finish.
The Art of Crafting a New York-Style Thin Crust Pizza with Pepperoni
Master the art of New York-Style Thin Crust Pizza with Pepperoni at home. Crispy, chewy, and loaded with cupping pepperoni—get the recipe now!
Ingredients
For the Dough:
-
3 cups high-protein bread flour (360g)
-
1 tsp salt (6g)
-
1 tsp sugar (4g)
-
1 packet active dry yeast (7g)
-
1 1/4 cups warm water (300ml)
-
2 tbsp olive oil (30ml)
For the Sauce:
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1 can San Marzano tomatoes (28oz)
-
1 tbsp olive oil (15ml)
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1 tsp dried oregano (2g)
-
1/2 tsp garlic powder (1g)
-
1/2 tsp salt (3g)
For the Toppings:
-
8 oz whole-milk mozzarella (shredded, 225g)
-
4 oz natural-casing pepperoni (115g)
Instructions
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Preheat oven to 500-550°F (260-290°C) with a pizza steel or stone on the highest rack for 60 minutes.01
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Drain tomatoes, reserving 1-2 tbsp juice. Hand-crush into a bowl, then stir in 1 tbsp (15ml) olive oil, 1 tsp (2g) dried oregano, 1/2 tsp (1g) garlic powder, and 1/2 tsp (3g) salt.02
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Shred 8 oz (225g) mozzarella by hand and separate 4 oz (115g) pepperoni slices.03
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Let dough rest at room temperature for 30-60 minutes. Stretch over knuckles to 14-16 inches.04
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Dust peel with semolina, transfer dough, brush edges with 2 tbsp (30ml) olive oil, then add 3-4 tbsp sauce, 8 oz (225g) cheese, and 4 oz (115g) pepperoni.05
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Bake for 8-12 minutes until crust is golden with leopard spotting.06
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Cool on a wire rack for 1-2 minutes before slicing.07
