Full Recipe
Author
The Book of Pizza | 2026-03-17
Description
When we were dreaming up The Book of Pizza, we knew the cookbook wouldn't be complete without a true New York slice. This recipe sets out to capture the best, real-deal version: It's built on well-fermented dough that's made with bread flour for just enough chew and strength to support a thin, foldable slice with a no-dip tip. Once the dough has undergone its first rise, it can be chilled for up to three days, making it easy to slot into real-life schedules. To recreate the slice-shop experience at home, we recommend re-crisping the cut slices on a baking stone or steel before serving (a cast iron pan works in a pinch). Learn from baker Martin Philip how to make this New York-Style Pizza (and several other iconic varieties) in our online class, Classic New York-Style Pizza At Home.
