There’s something magical about New York pizza — the thin, crisp-yet-chewy crust that folds perfectly, the way the sauce and cheese meet in harmony, and that unmistakable aroma that can stop you mid-walk on a busy city street. This new york pizza recipe isn’t just food — it’s an experience, a slice of personality, a memory of late nights and shared laughter.
For years, that iconic flavor felt impossible to recreate at home. You could try every tip, every hack, every “authentic” dough recipe you could find online, but somehow it always fell short — too dense, too bland, or missing that distinct stretch and chew that defines New York–style pizza. That’s exactly why MaMajestic NY Pizza Flour exists.
Formerly known as Lords NY Pizza Mix, this refined blend captures the spirit of classic New York pizza with the precision of professional dough science. It’s not just about making pizza — it’s about mastering that moment when the crust blisters just right in the oven, when the center stays tender but strong enough to hold your favorite toppings. It’s about turning your kitchen into your own neighborhood pizzeria, minus the line at the counter.
The secret lies in balance — the perfect ratio of protein, gluten strength, and hydration that lets the dough ferment beautifully in your fridge over time. It’s the kind of dough that doesn’t just get better with age; it needs that slow rest to develop the flavor and texture you only find in pizzerias that take their craft seriously. With this mix, that level of quality is now just a few steps away.
So if you’ve ever wanted to make a pizza that tastes like it came straight out of a wood-fired oven in Brooklyn — thin, light, with that delicate snap at the crust’s edge — this is where it starts.
Combine the flour and water. Add the MaMajestic NY Pizza Flour to your mixing bowl. Start your mixer and slowly pour in the water as it turns. Mix until the dough begins to come together — it’ll look rough and slightly sticky at first.
Rest the dough (autolyze). Turn off the mixer and let the dough rest for 45 minutes. This step, called autolyze, allows the flour to fully absorb the water and naturally begin gluten development. Don’t skip it — this is what gives your crust that signature chew and structure.
Add olive oil and mix. After the rest, turn your mixer back on and add the olive oil. Mix thoroughly for 5–8 minutes, until the dough feels smooth and elastic. It should pull cleanly from the sides of the bowl and hold together beautifully.
Divide and rest. Form the dough into two 500g balls. Lightly oil a container and place them inside, ensuring they have room to expand. Cover and refrigerate for 24 to 72 hours. (48 hours is the sweet spot — the flavor deepens, and the texture becomes unbeatable.)
Bring to room temperature. When you’re ready to make pizza, remove the dough from the fridge about 3 hours before baking. This gives it time to warm up and relax, making it easier to stretch without tearing.
Shape and bake. Use your preferred stretching technique — whether you’re a hand-tosser or a gentle stretcher, aim for a thin center with a slightly raised edge. Top with your favorite sauce, cheese, and toppings. Bake in a 550°F (288°C) oven for 6–8 minutes, or until the crust blisters and turns golden brown.
Tips for the Perfect NY Slice
Don’t rush the fermentation — the longer the dough rests, the more flavor it builds.
If you don’t have a pizza stone, use a steel or a preheated baking sheet.
A drizzle of olive oil before baking helps crisp the bottom.
After baking, let it rest for 2–3 minutes before slicing — this keeps the crust from going soggy.
With MaMajestic NY Pizza Flour, your kitchen isn’t just where you cook — it’s where you recreate a New York legend. The kind of pizza that tastes better than delivery, looks straight out of a pizzeria, and makes you proud every single time you pull it from the oven.
MaMajestic NY Pizza Flour: Bring the Pizzeria Home
There’s something magical about New York pizza — the thin, crisp-yet-chewy crust that folds perfectly, the way the sauce and cheese meet in harmony, and that unmistakable aroma that can stop you mid-walk on a busy city street. This new york pizza recipe isn’t just food — it’s an experience, a slice of personality, a memory of late nights and shared laughter.
For years, that iconic flavor felt impossible to recreate at home. You could try every tip, every hack, every “authentic” dough recipe you could find online, but somehow it always fell short — too dense, too bland, or missing that distinct stretch and chew that defines New York–style pizza. That’s exactly why MaMajestic NY Pizza Flour exists.
Formerly known as Lords NY Pizza Mix, this refined blend captures the spirit of classic New York pizza with the precision of professional dough science. It’s not just about making pizza — it’s about mastering that moment when the crust blisters just right in the oven, when the center stays tender but strong enough to hold your favorite toppings. It’s about turning your kitchen into your own neighborhood pizzeria, minus the line at the counter.
The secret lies in balance — the perfect ratio of protein, gluten strength, and hydration that lets the dough ferment beautifully in your fridge over time. It’s the kind of dough that doesn’t just get better with age; it needs that slow rest to develop the flavor and texture you only find in pizzerias that take their craft seriously. With this mix, that level of quality is now just a few steps away.
So if you’ve ever wanted to make a pizza that tastes like it came straight out of a wood-fired oven in Brooklyn — thin, light, with that delicate snap at the crust’s edge — this is where it starts.
How to Make It
Yield: 2 large pizzas (two 500g dough balls)
Prep Time: 1 hour (plus resting)
Fermentation Time: 24–72 hours (best at 48 hours)
Cook Time: 6–8 minutes
Ingredients
634 g MaMajestic NY Pizza Flour
360 g water
5.7 g olive oil
Instructions
Combine the flour and water.
Add the MaMajestic NY Pizza Flour to your mixing bowl. Start your mixer and slowly pour in the water as it turns. Mix until the dough begins to come together — it’ll look rough and slightly sticky at first.
Rest the dough (autolyze).
Turn off the mixer and let the dough rest for 45 minutes. This step, called autolyze, allows the flour to fully absorb the water and naturally begin gluten development. Don’t skip it — this is what gives your crust that signature chew and structure.
Add olive oil and mix.
After the rest, turn your mixer back on and add the olive oil. Mix thoroughly for 5–8 minutes, until the dough feels smooth and elastic. It should pull cleanly from the sides of the bowl and hold together beautifully.
Divide and rest.
Form the dough into two 500g balls. Lightly oil a container and place them inside, ensuring they have room to expand. Cover and refrigerate for 24 to 72 hours. (48 hours is the sweet spot — the flavor deepens, and the texture becomes unbeatable.)
Bring to room temperature.
When you’re ready to make pizza, remove the dough from the fridge about 3 hours before baking. This gives it time to warm up and relax, making it easier to stretch without tearing.
Shape and bake.
Use your preferred stretching technique — whether you’re a hand-tosser or a gentle stretcher, aim for a thin center with a slightly raised edge. Top with your favorite sauce, cheese, and toppings.
Bake in a 550°F (288°C) oven for 6–8 minutes, or until the crust blisters and turns golden brown.
Tips for the Perfect NY Slice
Don’t rush the fermentation — the longer the dough rests, the more flavor it builds.
If you don’t have a pizza stone, use a steel or a preheated baking sheet.
A drizzle of olive oil before baking helps crisp the bottom.
After baking, let it rest for 2–3 minutes before slicing — this keeps the crust from going soggy.
With MaMajestic NY Pizza Flour, your kitchen isn’t just where you cook — it’s where you recreate a New York legend. The kind of pizza that tastes better than delivery, looks straight out of a pizzeria, and makes you proud every single time you pull it from the oven.