Easiest Way to Cook Delicious New York Style Thin Crust Pizza Dough Recipe

New York Style Thin Crust Pizza Dough Recipe. New York-style pizza dough is an offshoot of Neapolitan-style dough—still a thin crust pie, but slightly thicker than its Italian cousin. Make sure that the yeast, sugar, and salt are well-distributed throughout the flour.

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As some of you noted in the comments of my post last week, the CI recipe is pretty similar to Kenji's New York-style Pizza at Home recipe. Top the sauce with the basil leaves and then the Parmigiano-Reggiano and mozzarella. To keep our Thin-Crust Pizza recipe from puffing as it cooked and to infuse it with flavor, we let it proof in the refrig.

Real New York-style pizza crust is chewy, thin, a little flexible, and dotted with bubbles and charred spots from the intense heat of the brick ovens.

Top the sauce with the basil leaves and then the Parmigiano-Reggiano and mozzarella.

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Mix in the water until all the flour is hydrated. Add your pizza sauce, cheese, and desired toppings. I'll reiterate that both Kenji and Andrew Janjigian, who developed the Cook's technique, worked independently of one another, neither aware of what the other was up to.