Sure, I can help you with that. There are many recipes for NY style pizza online, but I’ll share one that seems easy and authentic. According to seriouseats.com, the keys to New York-style pizza perfection are:

A crust that is tender, chewy, and crisp all at once.
A sauce that is tomato-ey, sweet, and acidic with a hint of herbs and onions.
A cheese that is grated, dry mozzarella that melts into a loose matrix with the sauce.
Here are the ingredients and instructions for making the dough and the pizza:

Ingredients

0.5 ounce granulated sugar (15g; about 1 1/2 tablespoons)
0.35 ounce kosher salt ( 10g; about 1 tablespoon)
0.35 ounce instant yeast ( 10g; about 2 teaspoons)
15 ounces lukewarm water ( 415g; about 1 3/4 cups) (see notes)
3 tablespoons (45ml) extra-virgin olive oil
22 ounces bread flour (625g; about 4 cups), plus more for dusting
1 can (8 ounces) tomato sauce
2 cups shredded mozzarella cheese
1/2 cup grated Romano cheese
1/4 cup chopped fresh basil
2 teaspoons dried oregano
1 teaspoon crushed red pepper flakes
Instructions

In a small bowl, whisk together sugar, salt, yeast, and water until thoroughly dissolved. Add olive oil and stir to combine.
In the bowl of a food processor fitted with a metal blade or a stand mixer fitted with a dough hook attachment, add flour and pulse or mix briefly to combine. With machine running, slowly add liquid ingredients in a steady stream. Continue mixing until dough comes together in a ball that clears the sides of the bowl, about 5 minutes.
Transfer dough to a lightly floured surface and knead by hand for a few seconds to form a smooth ball. Cut into four even pieces and place each in a quart-sized zipper-lock freezer bag. Place in refrigerator and allow to rise at least one day, and up to five.
At least two hours before baking, remove dough from refrigerator and shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each one in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.
Preheat oven to 475°F (245°C) and place a pizza stone on a lower rack. Grease a 14-inch pizza pan with oil or cooking spray. On a lightly floured surface, roll out one piece of dough into a thin circle that fits the pan. Pinch the edge to form a rim. Transfer to the prepared pan and cover with plastic wrap while you repeat with remaining dough pieces.
Spread about 1/4 cup of tomato sauce evenly over each crust, leaving a 1/2-inch border along the edge. Sprinkle each with about 1/2 cup of mozzarella cheese, followed by about 2 tablespoons of Romano cheese. Top with basil, oregano, and red pepper flakes as desired.
Bake pizzas one at a time on the preheated stone until crust is lightly browned and cheese is melted, about 15 minutes. Let stand for 5 minutes before slicing and serving.
Enjoy your NY style pizza! 🍕
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