Brooklyn Style Pizza Recipe

brooklyn style pizza

Of all the ingredients in a pizza (like this Brooklyn Style Pizza), perhaps the water is the most underrated. You see, your tap water has, stuff in it. Fluoride, minerals, trace amounts of salt, and other byproducts of water treatment. While these trace additives may not change the taste, they will affect the way yeast ferments within the dough as well as the gluten formation during the knead and rise.

Speaking of water, ever wonder why the bagels in New York City just *seem* to be better? It’s the same reason pizza in Brooklyn is so fantastic.. it’s in (or, not in), the water!

I reviewed dozens of municipal water reports from cities around the nation. Most cities have the noted trace minerals and are slightly acidic… except for New York! NYC draws its water from rainwater runoff from the Catskill mountains and treats it minimally, resulting in a neutral pH and low amounts of these minerals. The result in your pizza? A fantastic crisp dough with a delightfully chewy texture!

This Brooklyn style dough is in the family of New York Pizzas, more crisp and thin than the hand tossed Manhattan, but still as foldable and classic as you can imagine!

brooklyn style pizza
Print Pin
5 from 2 votes

Brooklyn Style Pizza Recipe

Ninja Turtle Approved
Course Pizza
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Proof time 2 days
Servings 6
Author Jim


  • 2 cups bread flour (about 10 ounces), plus some for dusting
  • 1 teaspoon table salt
  • 1 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 1 tablespoon olive oil plus more for topping
  • 3/4 cup bottled water warmed to 100 deg F
  • Plastic wrap
  • ¾ cups tomato puree/passata
  • ½ teaspoon dried Parsley
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 8 ounces mozzarella cheese hand grated
  • 10 basil leaves


  • In your stand mixer or large bowl, combine water, yeast, sugar, and one cup of flour. Gently combine and let stand for 3 minutes.
  • Following the rest period, begin to mix (use the hook attachment on your stand mixer) on low. Gently pour in remaining flour, salt, and oil. Let mix for 5 minutes on medium low speed (scraping the bowl as needed to keep the dough in the bowl).
  • Once mixed, form into ball and cover with plastic wrap. Let rise in the fridge for 2 days, punching down after the first day.
  • Once risen, remove dough from fridge 2 hours before cooking.
  • Prepare sauce by combining the tomato puree, dried herbs, salt, and sugar.
  • Preheat oven to 450 deg F, and place your pizza stone in the middle of the oven. Place dough ball on floured surface, and roll out into a 14” circle. Transfer to your favorite pizza stone, top with the sauce, then cheese (leaving a ½” lip around the edge).
  • Traditional: Bake for 12-15 minutes or until golden and puffy.


Serving: 6People | Calories: 420kcal

Recommended Recipes