How to Make a REAL New York Slice at Home

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✉ Start Making Restaurant-Quality Pizza in Just 3 Minutes a Week
🍕 Discover The Dough Handling Secrets To Make Perfect Pizza EVERY Time

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This is the 7th and final episode of my quest to recreate the ultimate New York slice at home. You can watch the full series here:

🍕 Baking Steels (Get 10% Off Using the Code "CHARLIE10")

🔪 Other Equipment Used in This Video

📝 Written Recipe on My Website

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🍅 Ingredients Mentioned in This Video
Flours:
Tomatoes (in order of preference):
Cheese:

📃 Table of Contents
0:00 - Making the Dough
3:56 - Making the Sauce
5:26 - Assembling and Baking The Pizza

Written and Filmed by: Charlie Anderson
Edited by: Van Clements and Charlie Anderson

This page contains affiliate links. If you purchase a product through one of them, I will receive a commission (at no additional cost to you). I only ever endorse products that I have personally used and benefited from. Thank you for your support!

[CharlieAndersonCooking]

Let Me Help You👇🏼
✉ Start Making Restaurant-Quality Pizza in Just 3 Minutes a Week
🍕 Discover The Dough Handling Secrets To Make Perfect Pizza EVERY Time

[tiagovaladares]

I make NY style pizza for a living and I can confirm, this guy knows what he's doing. Ticked all of my boxes and then some. Best NY slice I've ever seen made at home it's actually insane. I think the baking steel really does make all the difference to get the bottom evenly baked and crispy.

[ExerciseCheatMeals]

For the amount of research this man has done, he is officially GOATED.

[kingboy]

If you are wondering, this is the real deal. I followed this recipe to the T, with the exception of the sauce I used canned whole peeled Cento San Marzano, and the slice was a top 5 lifetime slice for me. For the cheese I used Tillamook whole milk low moisture mozz, it is pre-shredded but that's what they had at Publix. I grabbed parm reggiano instead of pecorino, so I went a little heavier for that.

The dough stays nice and thin and crispy and cooked great on my 16x16 pizza steel, I made a 16" pie. It came out amazing, but the rest and reheat really gives it that perfect crisp. I cut the pizza into 4 slices, which is kinda wide but gives you more of the NY style feel for a 2-4 inch smaller pie. I expected it to be good, but I'm normally very keen on sensing "homemade taste" in things. This tastes like a pizza shop made it.

For me I fermented the dough 2 days before making this pie. 550 in the oven, 1.5 hour preheat. I really can't say enough how good this was.

[laurenantonia]

Thanks for this. I’m a New Yorker living in Texas. A Gordon food service just opened near me and they had the red pak tomatoes, the grande whole milk low moisture cheese in a block, and the high gluten flour! Made my first pizzas last night and I made a few mistakes but the result is the best pizza I’ve had in the 5 years since I moved here. Thank you so much for this recipe and giving me a taste of home!! Looking forward to making more pies and fixing my mistakes. I also used to live in Philly and am super excited about your cheesesteak series ❤️❤️❤️

[phillypizza]

I truly can't thank you enough for the amount of time and thought that went into this study, that I would have not put in the effort to find out myself. I feel like you have taught me the equivalent of a book through the depth and detail that was in each video. If you published a book about this, I would 100% buy it!

[mohrless]

Dude I’ve seen some great channels built on “cooking experimentation” that I love, but you deserve some kind of award on your work here.

This wasn’t just some “how long to salt your steak before cooking” test. This series is a goddamn master-act of food experimentation.

Take this as a complement… when my friends tell me “You should start a cooking channel on YouTube, ” you are one of a handful of reasons why I’m like “hell no there are better men than me by a country mile playing that game.”

Kudos brother.

[alexwenstrup]

Echoing all the comments already on here - I've seen countless "NY Pizza" videos and recipes, and it really seems like you're the first to crack the recipe and share it widely. As a New York native now living on the west coast, I'm super grateful for all the work you did putting this series together so I can enjoy pizza at home. In my book, this puts you up there with all the other YouTube cooking greats.

[sleepyhead]

That spreadsheet alone is a game changer for home pizza making. I've been waiting for your final home pizza video for weeks! I can't wait to try this out myself

[arg]

Of all FoodTubers this is the first time I've seen it mentioned that reheating it a key part of the process. At my local joint every pizza is a cheese pizza, and if you want a topping on it they add them then toss the slice or whole pie back in the oven for a couple of minutes to finish it off.

[krystal]

Thank you for all of your hard work and gifting this to us.

[petermoore]

Charlie! I finally made your recipe (almost) to the letter. You know that scene in Ratatouille where the critic tastes the namesake dish and flashes back to his childhood? I JUST HAD THAT MOMENT. (I grew up in Brooklyn). This is IT. You did it man. It's perfect. This is a very small token of recognition. Wishing you much success. Thank you SO MUCH for this!

[CGagnon]

Incredible series. So glad I found this channel. I had been working on my pizza game but he just did all the hard work of eating hundreds of pizzas and testing ingredients for me. 10/10

[chr]

Props for all the work you did on this Charlie. I've been trying different pizza recipes for almost 10+ years and haven't even come close. You're truly dedicated.

[gangaroo]

YOU ARE MY PIZZA HERO!

Thank you so much, Charlie, for all your hard work! My stomach sincerely thanks you!

[Tru.e.]

Thank you SO much for your research that went into creating this amazing guide! You are truly the GOAT! Can’t wait to see what comes next!

[antiseth]

This was a ton of great content, and you matched it up with multiple experiments, testing against many of the most well-known New York-style slices. A really impressive bunch of work that I hope you compile into either a guide, a blog, a book, etc. Great job!

[brianstasney]

I've followed this series for a while, learning something new with each video. Really appreciate the time and attention paid to each component, and now finally bringing it all together. Well done!

[FrankyChav]

You seriously deserve way more subscribers for the amount of work you put into this journey. You are a pizza scientist

[isocle]

I find what really separates this video from many others is the care you take in structuring the dough correctly. The two autolyse periods and the forming of the taut dough balls at 3:20 really changes how the dough behaves when it comes time to make the pizza. Bravo!