Easy Sbarro Copycat NY-Style Pizza Slice Recipe at Home

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Copycat Sbarro NY-Style Pizza Slice (At-Home Recipe)

If you've ever walked through a busy mall food court, you probably know the feeling: that warm, yeasty smell of pizza, the sight of those giant New York–style slices under the glass, the cheese stretching as someone takes a bite. For many of us in the USA, Sbarro’s New York–style pizza slice is pure nostalgia. Today, I’m sharing a copycat Sbarro NY-style pizza slice recipe you can make at home with simple ingredients and basic tools. This version is:
  • Easy to follow
  • Made with pantry staples
  • Perfect for big, foldable, mall-style slices

A Little Background: Sbarro & the Iconic NY-Style Slice

Sbarro started as a family Italian deli in Brooklyn in the 1950s and eventually became famous nationwide for its hot pizza by the slice. When you think of Sbarro, you probably picture:
  • Extra-large slices you can fold in half
  • A thin but sturdy crust with a slight chew
  • Bright, tangy tomato sauce
  • A layer of gooey, stretchy mozzarella that bubbles and browns at the edges
The classic Sbarro New York–style slice is all about:
  • A crust that’s crisp on the bottom but bendable in the middle
  • A simple but flavorful sauce that isn’t too sweet
  • Cheese that covers the slice from corner to corner
This recipe is inspired by that experience—big slices, mall vibes, and all—but made for a regular home oven.

Copycat Sbarro NY-Style Pizza Slice Recipe

A homemade Sbarro-style New York pizza slice with a thin crust, tangy sauce, and bubbling mozzarella cheese on a serving board.
Homemade Sbarro NY-style pizza slice with thin crust, tangy sauce, and bubbling mozzarella cheese


Yield: 1 large 16-inch pizza (8 big NY-style slices)
Serving size: 1 slice (about 1/8 of the pizza)
Total time: 2 to 2½ hours (mostly dough rising)
Active prep time: 35–40 minutes
Difficulty: Easy–moderate (great weekend project)

Ingredients

For the NY-Style Pizza Dough

For the Pizza Sauce

For the Cheese Topping

  • 3–3½ cups shredded low-moisture, part-skim mozzarella (about 12–14 oz)
  • 2 Tbsp grated Parmesan cheese (optional but recommended)
  • 1–2 Tbsp olive oil for brushing the crust

Optional Seasonings & Toppings

Step-by-Step Instructions

Step 1: Make the Dough

1. In a small bowl, combine:
  • Warm water (105–110°F – warm to the touch, not hot)
  • Sugar
  • Yeast
Stir gently and let it sit for 5–10 minutes until foamy on top. If it doesn’t foam, your yeast may be dead—start over with fresh yeast.
2. In a large mixing bowl, add:
  • Bread flour
  • Salt
Stir to combine.
3. Make a well in the center and pour in:
  • Foamy yeast mixture
  • Olive oil
4. Mix with a wooden spoon (or your hands) until a rough dough forms. If it seems too dry, add 1–2 teaspoons of water at a time. If too sticky, sprinkle in a little flour.
5. Transfer dough to a lightly floured surface and knead for 7–10 minutes, until smooth, elastic, and slightly springy. The dough should be soft but not sticking badly to your hands.
6. Lightly oil a clean bowl. Place dough inside, turning it once to coat with oil. Cover tightly with plastic wrap or a clean kitchen towel.
7. Let the dough rise in a warm place for 60–90 minutes, or until doubled in size.
Tip: A turned-off oven with just the light on often works well.

Step 2: Make the Sauce

While the dough rises: 1. In a medium bowl, whisk together:
  • Tomato sauce
  • Tomato paste
  • Sugar
  • Oregano
  • Basil
  • Garlic powder
  • Onion powder
  • Salt
  • Black pepper
  • Olive oil
2. Taste and adjust seasoning. If you like a slightly sweeter “mall pizza” sauce, add up to ½ tsp more sugar.
3. Let the sauce sit for at least 15–20 minutes so the flavors blend. No cooking needed—this is a quick, no-cook pizza sauce.

Step 3: Preheat Your Oven (Very Hot!)

New York–style pizza loves high heat.
1. Place a pizza stone or an upside-down baking sheet on the middle rack of your oven.
2. Preheat to 500–525°F (as high as your oven safely goes), for at least 30 minutes. This helps create that crisp but foldable crust.

Step 4: Shape the Big NY-Style Crust

1. Once the dough has doubled, gently punch it down to release air.
2. Turn it onto a lightly floured surface. Form it into a smooth ball.
3. Using your fingers, gently press and stretch the dough out into a 12-inch circle, then keep stretching to 14–16 inches.
  • Keep the center thinner and the edges a bit thicker.
  • If the dough keeps springing back, let it rest 5–10 minutes, then continue.
4. Transfer the dough to a piece of parchment paper that will fit on your baking stone or sheet. This makes it much easier to move.
5. Gently adjust the circle so it’s roughly 16 inches across. It doesn’t need to be perfect; Sbarro-style pizza is more about feel than strict geometry.

Step 5: Top the Pizza

1. Spread a thin, even layer of sauce over the dough, leaving about ¾–1 inch border for the crust. You’ll use about ¾ to 1 cup of sauce—don’t drown it.
2. Sprinkle well-drained, shredded mozzarella evenly over the sauced area. Go almost edge-to-edge, just like those giant food court slices.
3. Sprinkle Parmesan on top, if using.
4. Lightly brush the exposed crust with olive oil. This helps it brown and adds flavor.
5. Add any light toppings now (if using). Don’t overload the pizza or you’ll lose that foldable New York feel.

Step 6: Bake to Mall-Style Perfection

1. Carefully slide the pizza (on the parchment) onto the preheated stone or baking sheet.
2. Bake at 500–525°F for about 10–14 minutes, depending on your oven, until:
  • The cheese is fully melted and bubbling
  • The edges of the cheese have a few golden-brown spots
  • The crust is lightly browned on the bottom but still bendable
3. For extra color, you can switch to broil for the last 1–2 minutes. Watch very closely so it doesn’t burn.
4. Remove the pizza and let it rest for about 5 minutes before slicing. This keeps the cheese from sliding off.

Food Safety Notes

  • Bake until the crust is fully cooked and the cheese is completely melted and hot throughout (at least 165°F in the center if you’re checking with a food thermometer).
  • Refrigerate leftovers within 2 hours. Store in an airtight container for up to 3–4 days.
  • Reheat slices to steaming hot before eating (oven or air fryer works best).

Approximate Nutrition (Per Slice)

For 1 slice (1/8 of the pizza): (Values are estimates and will vary with toppings and exact cheese amounts.)
  • Calories: ~320–360
  • Protein: ~16–18 g
  • Total Fat: ~11–14 g
  • Carbohydrates: ~38–42 g
  • Fiber: ~2–3 g
  • Sodium: ~700–900 mg

Even Simpler Home Version (Time-Savers)

Maybe you want that copycat Sbarro pizza flavor without the full dough project. Here are some shortcuts.

Shortcut Crust Options

  • Store-bought pizza dough: Many grocery stores sell fresh or refrigerated dough. Look for about 16–20 oz of dough, roll it thin and wide to mimic NY style.
  • Pre-baked crust: You won’t get quite the same texture, but it’s fast. Add sauce and cheese, then bake at 450–475°F until bubbly.

Air Fryer Slices (Reheat for Crispiness)

Already made the pizza and want that food court reheat vibe?
  • Preheat air fryer to 350°F.
  • Place a slice in the basket (no overlapping).
  • Air fry 3–5 minutes, until hot and crisp.

Allergy-Friendly & Special Diet Modifications

Gluten-Free Version

  • Use a gluten-free pizza crust mix or a ready-made gluten-free crust.
  • Check that your sauce and toppings are gluten-free (most plain tomato sauces are, but labels can vary).

Dairy-Free Version

  • Use a dairy-free shredded “mozzarella-style” cheese.
  • Skip Parmesan or use a vegan Parmesan-style topping.
  • Make sure your dough ingredients are dairy-free (this recipe is, as written).

Vegan Version

  • Use the basic dough and sauce as written (both are naturally vegan).
  • Top with vegan mozzarella shreds and any veggie toppings you like.

Lower-Carb / “Paleo-ish” Ideas

You won’t get the classic New York dough texture, but you can:
  • Use a cauliflower pizza crust or almond-flour crust.
  • Keep the same sauce and light toppings for the Sbarro-style flavor.
Always double-check packaged ingredients if you have celiac disease, severe allergies, or strict dietary needs.

Serving, Storing & Reheating Tips

  • Serve: Cut into 8 large slices. For true NY-style vibes, fold your slice in half and eat with your hands.
  • Store: Cool completely, then stack slices with parchment between them in an airtight container.
  • Reheat:
    • Oven: 375°F for 8–10 minutes
    • Skillet: Medium heat, cover, 5–7 minutes
    • Air fryer: 350°F for 3–5 minutes

Let’s Talk Pizza: Share Your Version!

Do you remember your first Sbarro slice at the mall, the airport, or on a road trip? If you try this copycat Sbarro NY-style pizza slice recipe at home:
  • Tell me what toppings you used.
  • Did you go classic cheese, or add pepperoni, sausage, or extra veggies?
  • Did your crust come out crisp and foldable?
Drop your questions, tweaks, or results in the comments, and feel free to share this recipe with other pizza lovers. The more we all experiment at home, the better our slices get.

Important Disclaimers

  • This is a homemade copycat recipe created for educational and entertainment purposes. It is not the official Sbarro recipe, and no proprietary knowledge, insider information, or exact formulation is claimed or implied.
  • Simply Copycat Recipes is an Amazon affiliate. As an Amazon Associate, we may earn from qualifying purchases if you buy products through links on our site, at no additional cost to you.
Enjoy your giant, cheesy, New York–style slice—right from your own kitchen.
Location: Georgetown, IN, USA

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