September 14, 2026 · ny-style

NY-Style Pizza at Home (The Foldable Slice)

Name: NY-Style Pizza at Home (The Foldable Slice)
Prep time: 30 min
Cook time: 8 min
Total time: 48 h 38 min
Yield: 2 sixteen-inch pies
Cuisine: American
Ingredients: 500 g bread flour; 310 g cool water (62% hydration); 10 g fine sea salt; 3 g instant yeast; 15 g olive oil; 10 g sugar (browning and tenderness — the NY signature); 1 can (28 oz) crushed tomatoes with 1 tsp oregano, 1 tsp sugar, 1/2 tsp garlic powder, 3/4 tsp salt, 1 tbsp olive oil; 350 g low-moisture whole-milk mozzarella, shredded (never fresh mozz on a NY pie); Grated parmesan and oregano for the counter shake

Regional guide — we haven't cooked this one yet

The big, thin, foldable slice done right in a home oven — oil-and-sugar dough, low-moisture mozzarella, and a baking steel doing the work of a deck oven.

Prep: 30 min
Cook: 8 min
Total: 48 hr 38 min
Rest / Ferment: 48 hr
Servings: 2 sixteen-inch pies

New England has its own styles, but let’s be honest: half of us measure every slice against the one we had outside Fenway or on a trip down to the city. The good news is that NY-style is the most home-oven-friendly of all the classic styles — no 900-degree oven required, just a steel, patience with the preheat, and a dough with a little oil and sugar in it.

This is a kitchen-oven recipe built around a baking steel.

Ingredients

500 g bread flour
310 g cool water (62% hydration)
10 g fine sea salt
3 g instant yeast
15 g olive oil
10 g sugar (browning and tenderness — the NY signature)
1 can (28 oz) crushed tomatoes with 1 tsp oregano, 1 tsp sugar, 1/2 tsp garlic powder, 3/4 tsp salt, 1 tbsp olive oil
350 g low-moisture whole-milk mozzarella, shredded (never fresh mozz on a NY pie)
Grated parmesan and oregano for the counter shake

Instructions

Mix and cold ferment

Knead all dough ingredients 8 minutes until smooth, ball into two 420 g balls, and refrigerate 48 hours. The oil and sugar are what make the slice tender enough to fold instead of crack.
Preheat the steel an hour

Baking steel on an upper-middle rack of your kitchen oven, set to its max (usually 550°F), for a full 60 minutes. The steel is what compresses a 15-minute home bake into a deck-oven 8.
Stretch big and thin

Temper the dough 2 hours, then stretch to a full 16 inches — over your knuckles for the last few. Thin center, modest rim.
Sauce, then cheese, edge-conscious

Sauce in a spiral leaving a half-inch rim, then an even layer of shredded mozzarella. Simple is the style. Pepperoni is the one sanctioned upgrade.
Bake 7–8 minutes

Launch onto the steel in your kitchen oven. Pull when the rim is spotted brown and the underside has real color. Rest 2 minutes, cut into 8, and fold your slice like you're walking somewhere.

Ingredients

Instructions

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