The pizza sauce is another important element that gives New York-style pizza its distinctive flavor. It’s simple, fresh, and tangy, with a few key ingredients that bring it all together.

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add 2 cloves of minced garlic and sauté for about 1-2 minutes until the garlic becomes fragrant. Be careful not to burn the garlic.

To the garlic, add the 28 oz can of crushed tomatoes. Stir in 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and 1 teaspoon of sugar. The sugar helps balance the acidity of the tomatoes.

Season the sauce with salt and pepper to taste. Let the sauce simmer on low heat for about 20-30 minutes to allow the flavors to meld together. Stir occasionally and keep an eye on it to make sure it doesn’t burn. If the sauce gets too thick, you can add a little bit of water to reach your desired consistency.

If you like a smoother sauce, you can use an immersion blender to blend it until it’s smooth. Alternatively, you can leave it chunky if you prefer a more rustic style of sauce.

Once done, remove the sauce from the heat and set it aside to cool. This sauce is now ready to use for your pizza!

Now that the dough has rested and the sauce is ready, it’s time to shape the dough. New York-style pizza dough is typically thin and slightly larger than your standard pizza, so be prepared to stretch it out.

Before you start stretching the dough, preheat your oven to its highest setting—ideally 475°F (245°C). If you have a pizza stone, place it in the oven while it’s heating up. A pizza stone helps mimic the high heat of a pizza oven and gives the crust that perfect crispiness.

On a floured surface, take the dough and gently press it into a round shape using your fingers. Once it’s flat, start stretching it by gently pulling the edges, rotating the dough as you go. You can also pick it up and let gravity help stretch the dough.

Be careful not to tear the dough. Aim for a thin crust, about 12-14 inches in diameter. If the dough starts to shrink back, let it rest for a few minutes before continuing to stretch.

Once the dough is stretched to your desired size, transfer it to a floured pizza peel or a baking sheet. If you're using a pizza stone, make sure the pizza peel is well-floured to help slide the pizza onto the stone easily.

Now that your dough is ready, it’s time to assemble your New York-style pizza with the sauce, cheese, and any additional toppings.

Using a spoon, spread a thin layer of your homemade pizza sauce over the dough, leaving a small border around the edges for the crust. Be careful not to add too much sauce, as New York-style pizza has a relatively thin layer of sauce.

Next, sprinkle the 2 cups of shredded mozzarella cheese evenly over the sauce. Mozzarella is the classic cheese for New York-style pizza, but feel free to add a little grated Parmesan cheese for extra flavor.

While a classic New York pizza is usually just cheese and sauce, you can add other toppings if you like. Popular options include pepperoni, sausage, mushrooms, onions, or even fresh basil leaves.

Now that your pizza is assembled, it’s time to bake it to perfection.

Carefully slide the pizza into the preheated oven (or onto the pizza stone if you're using one). Bake the pizza for about 10-15 minutes or until the crust is golden and crispy, and the cheese is bubbling and slightly browned.

If you're using a pizza stone, the pizza will cook faster because of the intense heat, so keep an eye on it.

Once the pizza is done, remove it from the oven. The crust should be crispy, and the cheese should be melted and golden. If you like a slightly crispier crust, you can leave it in the oven for a few more minutes.

Once your New York-style pizza is baked to perfection, let it cool for a minute or two before slicing. New York pizza is known for its large, foldable slices, so use a pizza cutter or a sharp knife to cut it into wedges.

For the full New York experience, serve the pizza with a side of garlic knots or a simple salad.