The Secret to Making New York-Style Pizza at Home – Pizzerias Don’t Want You to Know This!
High-Gluten Flour
– Use bread flour for a chewy yet crisp crust.
Cold Fermented Dough
– Let the dough rise in the fridge for 24-72 hours for better flavor.
Hand-Stretched Dough
– Avoid rolling pins to maintain the perfect texture.
Thin, Foldable Crust
– Stretch the dough thin with a slightly thicker edge.
Secret Sauce Balance
– Use a simple tomato sauce with minimal seasoning.
Mozzarella Blend
– Use low-moisture mozzarella for that signature stretch.
High Heat Baking
– Bake at 500°F+ on a pizza stone or steel.
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