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brooklyn style pizza
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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