Pizza Recipe NYT: Classic Thin Crust With San Marzano Simplicity

There’s a reason classic thin crust pizza never goes out of style—it’s all about the balance of a crispy, delicate base with simple, high-quality toppings. This version stays true to that tradition.

San Marzano tomatoes bring sweetness and depth, while a minimalist approach lets each ingredient shine. The dough is light and airy, designed to crisp up perfectly in a hot oven.

With a few key techniques, you’ll achieve a pie that rivals any pizzeria. The secret lies in patience—letting the dough rest and using high heat for the ideal texture.

Top it simply with fresh mozzarella, basil, and a drizzle of olive oil for a timeless result. This is pizza as it was meant to be.

Ingredients for Pizza Recipe Nyt

Simple ingredients, serious flavor. Thin crust perfection starts here.

The tomatoes are non-negotiable. San Marzano cans from Eataly or Whole Foods have that signature sweetness—avoid the generic stuff. For flour, King Arthur’s all-purpose gives consistent results, but any unbleached brand works. Yeast can be instant or active dry, but check the expiration date (old yeast = sad pizza). The dough needs time to develop flavor, so don’t rush it.

No San Marzano? Regular canned tomatoes at half the quantity—drain them well. Fresh mozzarella is ideal, but low-moisture from a block prevents a soggy crust. Parmesan from a wedge (not pre-grated) melts better. For garlic, fresh is best, but jarred minced in a pinch. The olive oil should be something you’d eat with bread—no cheap stuff.

Dough can rest in the fridge for up to 48 hours—flavor gets better with time. Mozzarella keeps in brine for 5 days once opened. Tomatoes and basil? Use within 3 days for peak freshness. Freeze extra dough balls for 3 months (thaw overnight before using).

Step-by-Step Instructions for Classic Thin Crust Pizza

Here’s the method I use to nail that perfect NY-style thin crust every time.

Step 1: Activate the Yeast and Mix the Dough

In a large bowl, combine the 1.25 cups warm water with the 1 tsp sugar and 2.25 tsp active dry yeast. Let it sit for 5-7 minutes until it becomes foamy and bubbly—that’s how you know the yeast is alive and ready to work.

Add 2 tbsp olive oil, 1.5 tsp sea salt, and all 3 cups all-purpose flour. Stir with a wooden spoon until a shaggy dough forms. It’ll look rough at first, but that’s normal. The flour will hydrate as you work it, so don’t worry about lumps.

Step 2: Knead and Let the Dough Rise

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. You’ll feel it transform from sticky and rough to silky and bouncy. If it sticks to your hands, dust with a bit more flour, but don’t overdo it—too much extra flour makes the crust tough.

Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1.5-2 hours. It should double in size and feel pillowy to the touch. I like to turn my oven on to its lowest setting for 2 minutes, then turn it off and place the bowl inside to speed up the process.

Step 3: Shape the Dough and Prepare the Toppings

Punch down the risen dough and divide it into 4 equal portions for individual pizzas. On a surface dusted with 0.25 cup cornmeal, roll out each portion into a thin round, about ⅛-inch thick. The cornmeal adds texture and prevents sticking when you transfer it to the oven.

For the sauce, crush the 14 oz San Marzano tomatoes by hand in a bowl and mix with minced 2 cloves garlic cloves. Thinly slice the 8 oz fresh mozzarella and set it aside. The hand-crushed tomatoes give the sauce a rustic, chunky texture that’s perfect for this style.

Step 4: Bake to Crispy Perfection

Preheat your oven to 500°F with a pizza stone or inverted baking sheet inside. Slide one shaped dough round onto the hot stone, then quickly add a thin layer of tomato sauce, leaving a ½-inch border for the crust. Top with mozzarella slices and bake for 10-12 minutes.

You’ll know it’s done when the crust is golden brown and the cheese is bubbly and just starting to brown in spots. Remove from the oven and immediately top with 0.5 cup fresh basil leaves and a sprinkle of 0.5 cup Parmesan cheese. The residual heat will wilt the basil slightly.

Step 5: Slice and Serve Hot

Let the pizza rest for 2 minutes before slicing—this gives the cheese a chance to set slightly so it doesn’t all slide off when you cut it. Use a sharp knife or pizza cutter to slice into wedges.

Serve immediately while the crust is still crispy. The combination of sweet San Marzano tomatoes, creamy mozzarella, and aromatic basil is what makes this classic pizza so special. Each bite should have that perfect balance of crispy crust and gooey, cheesy topping.

Troubleshooting pizza recipe nyt

Dough Won’t Rise

If your dough isn’t rising after 2 hours, check your yeast first. It might be expired—always verify the date on the packet. The water temperature should be 110°F; too hot kills yeast, too cold slows activation. I keep a thermometer handy for this exact reason. 🌡️

Soggy Crust

Prevent sogginess by preheating your pizza stone or baking sheet for at least 30 minutes at 500°F. Use cornmeal on the peel to help moisture escape. Also, go light on sauce—3-4 tbsp per pizza max. Too much liquid is the enemy of crispiness.

Cheese Not Melting

Fresh mozzarella has high moisture content. Pat slices dry with a paper towel before topping. For guaranteed melt, use low-moisture mozzarella from a block, not pre-shredded. The anti-caking agents in pre-shredded cheese can prevent proper melting.

Burnt Edges

If your crust burns before the cheese melts, your oven is likely running too hot. Try lowering the temperature to 475°F and baking for 12-14 minutes. Also, avoid overloading toppings—they insulate the dough and slow cooking. 🔥

Dough Sticks to Peel

Use 0.25 cup cornmeal liberally on your peel before placing the dough. Shake the peel gently side-to-side to ensure the pizza isn’t sticking before sliding it into the oven. If it resists, lift and add more cornmeal.

Sauce Too Watery

Drain San Marzano tomatoes well and crush by hand rather than blending. Simmer the sauce for 5-10 minutes before using to evaporate excess liquid. A pinch of salt helps draw out moisture too.

Frequently Asked Questions