How to Make New York City Pizza at Home

Hi! As a former New Yorker, I got tired of “NYC-style” pizza places that missed the mark — so I figured out how to make real New York City pizza at home in a regular oven (no $1k pizza oven required).

In this beginner-friendly course you’ll learn NYC pizza dough and sauce from scratch, how to stretch a foldable slice, and how to bake on a pizza steel or stone at home-oven temperatures. The method draws on years of books, YouTube rabbit holes, personal tests, and time working in the pizza industry — before my career coaching track & field.

You’ll save money vs takeout, and it’ll taste better. If I can do it, you can too.

This course is built for home cooks who want that classic New York fold: a crisp-but-pliable crust, balanced sauce, and simple cheese that lets the dough shine. We focus on what actually works in a standard kitchen oven, not a commercial deck or outdoor pizza oven. You’ll see how flour choice, hydration, fermentation time, and heat management change the pie, and how to troubleshoot common problems like dense dough, soggy centers, or pale bottoms.

We cover mixing and kneading (or a stand-mixer path), cold fermentation for flavor, shaping without tearing, saucing and topping with restraint, and baking on a preheated steel or stone for better oven spring and browning. You’ll also get practical notes on ingredients you can buy at a normal grocery store, gear worth owning versus skipping, and a repeatable weekly pizza-night workflow you can run again and again.

By the end, you should feel confident making New York City pizza at home—dough, sauce, stretch, bake—and know how to adjust for your oven so every pie gets closer to the NYC slice you remember.