21 April 2026
8 min read
Making New York Style Pizza with Frozen Doughballs
Pizza Essentials
New York Pizza, at home
Luigi Forte
In this how-to video you'll be using a 340g dough ball built specifically for the kind of wide, foldable New York-style slice that most home setups can't pull off. With the right handling, it'll take you to a genuine 16-inch pizza.
You'll learn how to rest and prep the dough properly over 48 hours, how to shape it on your fists without tearing it, how to load a big pizza on the peel before it goes in, and how to finish it the right way. Follow the steps and you'll have a real New York slice: open, airy, properly built.
Every product Luigi uses here is available at Pizza Essentials including the dough, the sauce, the pizza accessories.
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Get the full recipe below
Method
- Remove the dough ball from its packaging and place it in a pizza tray. Rest it uncovered in the fridge for 48 hours.
- On the day you're baking, take the dough out of the fridge 2–3 hours before use. Let it come up to room temperature — cold dough tears and fights back.
- Dust your work surface with semolina or flour. Remove the dough from the tray and flip it in the semolina to coat both sides.
- Using your fingers, press the dough flat all over — including right to the edges. This style doesn't need a big crust, so push all the way out.
- Stretch the dough on your fists with your hands positioned at the edge of the disc, not the centre. Work it out evenly from all sides until you reach roughly 16 inches.
- Shake off any excess semolina, then transfer the shaped base to your peel.
- Spread the American tomato sauce evenly across the base.
- Add the mixed mozzarella — a blend of wetter and drier mozzarella gives you the right melt and coverage.
- Finish with pepperoni. Once all the toppings are on, adjust the shape on the peel if needed — it's easier to correct at this stage.
- Bake in your gas oven until cooked through and the base has colour underneath.
- Remove from the oven and finish with freshly grated Parmesan and basil. Serve immediately.
Oven note: You'll need a bigger oven for this one — a 16-inch pizza needs the space. The Gozney Arch XL handles it perfectly.
Ingredients
- Pizza Essentials New York Doughball340g (1 ball)
- Semolina or flourfor dusting
- American tomato sauceto cover base
- Mozzarella, mixed (wet + drier blend)generous handful
- Pepperonito cover
- Parmesanto finish
- Fresh basilto finish
