I’m Eddie Beyer. I grew up in South Jersey, worked in pizzerias, and I’ve been making authentic NY-style, Sicilian, Detroit, and Neapolitan pizza for over 30 years. What if I told you that you could make pizzeria-quality pizza in your own kitchen — no special training, expensive ovens, or confusing techniques needed? Would you be interested? Well, lets get the dough rolling then!
Great pizza starts with great dough — it’s the foundation of everything. A well-fermented dough gives you that signature NY-style texture: crisp on the outside, airy and chewy on the inside. Without good dough, even the best toppings fall flat. I will share my pizza dough recipe of 25+ years with you.
A good sauce doesn’t need to be complicated — in fact, the best ones aren’t. Just a few quality ingredients let the tomato flavor shine and complement the cheese and crust without overpowering them. Less is more when it comes to the sauce. I will share my simple sauce recipe with you.
The magic happens at high heat and making sure you have the right oven temperature — whether you’re using a pizza stone, steel, or backyard oven doesn’t matter. I will show you exactly how to create the golden crust, bubbling cheese and perfect bake using the simple tools you have in your kitchen right now.
THERE IS NOTHING QUITE LIKE IT
THERE IS NOTHING QUITE LIKE IT!
There’s nothing quite like New York Style pizza — it’s the perfect balance of chewy and crisp, bold and simple. With its thin, foldable crust, tangy sauce, and just the right amount of cheese, every bite feels like a walk down a Brooklyn block or a late-night stop at a corner slice shop. But you don’t have to walk down a Brooklyn block to get it. In fact, after this mini-course you’ll just have to walk to your kitchen.
Nothing Fancy Here
This isn’t a bloated, overproduced cooking course. It’s me — Eddie — walking you through the exact method I’ve used for over 30 years.
You don’t need an expensive brick oven. You don’t need complicated recipes. You just need the right techniques and a few simple tools, and I’m gonna walk you through everything step-by-step.
Grab the pizza dough recipe I have been using for 30 years right here!
The NY Style Pizza Mini-Course