Pizza & Recipes · Recipe
New York-Style Pizza Dough: A Step-by-Step Recipe
The foundation dough for New York-style pizza at home: a weight-based formula in baker's percentages, cold-fermented 24 to 72 hours for flavor and easy stretching.
9 articles
Pizza & Recipes
Most of what goes wrong with homemade pizza happens before the oven: dough measured by the cup, cheese that weeps, a stone that never got hot enough. This section is where we fix that. Start with the New York-style dough — every recipe here is built on it — then work outward to sauce, cheese, stretching and baking.
Recipes give exact US and metric amounts, oven temperatures in both scales and doneness cues you can see, not just a timer.
Articles in Pizza & Recipes
Pizza & Recipes · Recipe
How to Make a Classic New York Cheese Pizza
Turn New York-style dough and sauce into a crisp, foldable 14-inch cheese pie, with steel and stone bake times and the doneness cues that matter.
Pizza & Recipes · Recipe
Homemade Pizza Sauce with Simple Ingredients
The uncooked, pizzeria-style sauce: how to pick canned tomatoes, get the texture right, portion it for 12- to 16-inch pies and store it.
Pizza & Recipes · Guide
How to Stretch Pizza Dough Without Tearing It
Most torn pizza dough is too cold, too tight or over-fermented. Here's how to get it ready, stretch it over your knuckles and patch a hole without starting over.
Pizza & Recipes · Guide
How to Bake Crispy Pizza in a Home Oven
Preheat a steel or stone for a full hour, use the broiler for the top, and keep wet toppings light: how to get a crisp, browned crust from a regular oven.
Pizza & Recipes · Guide
New York vs. Neapolitan Pizza: What’s the Difference?
A side-by-side comparison of New York and Neapolitan pizza, from flour and oven heat to cheese, size and the fold, checked against the official Neapolitan rules.
Pizza & Recipes · Guide
Best Cheese for Pizza: Mozzarella and More
Low-moisture whole-milk mozzarella is the best all-around pizza cheese. Here is why, when fresh mozzarella, provolone, Parmesan, brick or ricotta fit better, and how much to use.
Pizza & Recipes · Guide
How to Reheat Pizza and Keep the Crust Crisp
A covered skillet with a few drops of water revives a slice best. Oven, air fryer, toaster oven and microwave methods, ranked, plus storage and USDA safety rules.
Pizza & Recipes · Guide
Pizza Stone vs. Pizza Steel: Which Works Better?
In a 450 to 550°F home oven, a pizza steel browns crust faster than a stone. How the two compare on heat, thickness, weight, care and price.