Thin-Crust NY Style Pizza with Garlic Knots

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Classic thin-crust New York style pizza topped with a robust tomato sauce and mozzarella, paired with soft garlic knots brushed with buttery garlic oil. This italian-inspired pizza ready in about 45 minutes pairs all-purpose flour, (1 packet) active dry yeast, 110°F warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 1/2 cups all-purpose flour
• 2 1/4 tsp (1 packet) active dry yeast
• 1 1/4 cups, 110°F warm water
• 2 tbsp, plus 1/4 cup for garlic knots olive oil
• 1 tsp sugar
• 1 1/2 tsp salt
• 1 1/2 cups crushed tomatoes
• 1 tsp dried oregano
• 6 cloves, minced garlic cloves
• 3 cups shredded mozzarella cheese
• 10 leaves, torn fresh basil leaves
• 4 tbsp, melted unsalted butter
• 1/4 cup grated parmesan cheese

Instructions

1. Step 1: In a large bowl, dissolve 2 1/4 tsp active dry yeast and 1 tsp sugar in 1 1/4 cups warm water at 110°F. Let sit for 5 minutes until foamy.
2. Step 2: Add 3 1/2 cups all-purpose flour, 1 1/2 tsp salt, and 2 tbsp olive oil to the yeast mixture. Stir until a dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
3. Step 3: Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
4. Step 4: Preheat oven to 500°F and place a pizza stone or inverted baking sheet on the middle rack.
5. Step 5: Punch down the dough and roll it out on a floured surface into a 16-inch circle. Transfer to parchment paper.
6. Step 6: For the sauce, mix 1 1/2 cups crushed tomatoes, 1 tsp dried oregano, 2 cloves minced garlic, and a pinch of salt.
7. Step 7: Spread the sauce evenly over the dough, then top with 3 cups shredded mozzarella and 10 torn fresh basil leaves.
8. Step 8: Slide the pizza with parchment onto the hot stone and bake for 10-12 minutes until crust is crisp and cheese is bubbly.
9. Step 9: Meanwhile, prepare garlic knots: divide remaining dough into 8 pieces, roll each into a 6-inch rope, tie knots.
10. Step 10: Brush knots with 1/4 cup olive oil mixed with 4 minced garlic cloves, and bake on a separate sheet for 12 minutes until golden.
11. Step 11: Brush hot garlic knots with 4 tbsp melted butter and sprinkle with 1/4 cup grated parmesan cheese before serving.