simple. crisp. bubbly. this is the classic new york cheese pie you can make in a home oven, no pizzeria needed.
top down shot of the ny style pizza hot off a Baking Steel
sometimes the best pizza is the simplest one. this plain ny-style cheese pizza is all about balance bright tomato, creamy melted mozzarella, a light dusting of parmesan, and a crisp crust that still folds. the secret isn’t a wood oven; it’s heat transfer. the baking steel original turns a regular oven into a pizza machine.
what you’ll need (keep it clean and classic)
- sauce: Mutti crushed tomatoes + a pinch of sea salt
- cheese: sliced low-moisture mozzarella
- finish: extra virgin olive oil + a light shower of freshly grated parmesan
- dough: any strong ny-style dough (i used 72-hour dough) for this one. Use this recipe if you want to go full on NY Style Dough
- heat source: baking steel original
pro tip: slice the low-moisture mozzarella so it melts in glossy pools without flooding the pie. i like to goto the deli and ask them to slice it for me. and i prefer the whole milk versus skim
why steel makes this taste like new york
steel stores and delivers heat faster than stone. preheated for 45–60 minutes at 500°F (top third of the oven), the steel launches your crust into rapid spring, sets the bottom fast for that signature crisp, and caramelizes the sauce at the edge where it kisses the cheese. that’s the pizzeria effect, at home.
a look at the crust underneath, this is the steel magic
how i bake this cheese pie (quick overview)
- preheat steel at 500°F for 45–60 minutes (steel on the top rack). if you have convection i highly recommend using it.
- stretch dough to 12 inches, light sauce (don’t drown it).
- add mozzarella slices, then a pinch of parmesan.
- drizzle a little olive oil just before the bake.
- bake ~6 minutes, rotating once, until edges are golden and cheese is spotted and bubbling.
- slice. listen for the crunch. try not to eat the whole thing immediately.
want the step-by-step dough walkthrough? start here: ny-style dough.
a shot of what it looks like before the bake on steel
what it tastes like (and why it works)
mutti brings clean, bright tomato; low-moisture mozz gives that stretchy melt; parmesan adds a salty high note; and the steel seals it with a thin, glassy crisp on the bottom. no heavy toppings—just focus and flavor.
pro tips for a better plain cheese pizza
- keep it dry: pat mozzarella if it’s wet; less moisture = better browning.
- top light: sparse cheese melts more evenly and keeps the center from steaming.
- finish strong: olive oil pre-bake for color; basil post-bake if you want a little aroma.
- aim high: top rack placement = faster top color to match the crisp bottom.
faq: cheese pizza on a baking steel
what oven rack should i use?
top third. you’ll get faster top color to match the crisp bottom from the steel.
stone vs. steel—what’s the difference?
steel transfers heat 20 X faster than stone, which means better spring, quicker bakes, and a thinner, crisper base especially for ny-style pies. oh yeah, and a baking steel won't bread.
can i use fresh mozzarella?
yes, but dry it well and use smaller pieces. for a true ny slice vibe, low-moisture mozzarella is the move.
how long should i preheat?
45–60 minutes at 500°F. the steel needs time to saturate with heat if you have it, use convection.
