Pizza Hut’s Big New Yorker Is Officially Coming Back
Updated: Feb. 01, 2023
After two decades, this fan-favorite pizza is finally making a historic comeback.
There’s something incredibly special about the food we grew up with. They’re the flavors we remember during our formative years. And while most food chains are used to progressing and constantly adding new food items, it’s nice to see some oldies come back from the vault. Just this past year alone, we saw the return of the McDonald’s McRib, Mountain Dew Pitch Black and Taco Bell’s Enchirito.
All these make my heart ecstatic, but not as ecstatic as Pizza Hut’s Big New Yorker. Yes, it’s back, and we’re ready to chow down.
What Is Pizza Hut’s Big New Yorker Pizza?
Did you know Pizza Hut is one of the oldest chain restaurants in the country? It’s been serving up pies since 1958! And if you were old enough in 1999 to be eating your weight in Pizza Hut pizza, then it’s likely you remember the “Big New Yorker.” This 16-inch pizza is split into six slices and was inspired by the same pizza New York boasts every day—extra large single slices that were meant to be folded before being eaten. Pizza Hut really got this NYC tradition down pat. There’s a reason they’re in our top 3 for best pizza chains!
The pizza itself is topped with Pizza Hut’s marinara sauce, extra cheese and Parmesan oregano seasoning to mirror the pizza you’d find in the Big Apple. Customers can choose any topping they choose, including double pepperoni. Yes, please!
When Can I Get It?
This highly-anticipated Pizza Hut comeback is set to arrive on Feb. 1 for a limited time. Seems far away, but it’ll be here before you know it. In the meantime, you can take a look at Pizza Hut’s world’s largest pizza to imagine that amazing pizza goodness. Once available, you can grab your own Big New Yorker starting at just $13.99. You know I’ll be folding all year long with a price like that. Now I just need to whip up some Pizza Hut Cavatani as the perfect side, and I’ll truly have the perfect meal.
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I always keep meatballs and pizza crusts in the freezer to make this specialty on the spur of the moment. Add a tossed salad and you have a delicious dinner. —Mary Humeniuk-Smith, Perry Hall, Maryland
Grilled Garden Pizza
Dazzle your family and friends with pizzas fresh off the grill. We top them with Asiago, Parmesan, veggies and fresh basil. Pile on the toppings you love. —Teri Rasey, Cadillac, Michigan
Savory Biscuit-Breadsticks
I love to experiment in the kitchen with simple ingredients like refrigerated biscuits. The results are usually a big hit—these super fast breadsticks are an example. —Billy Hensley, Mount Carmel, Tennessee
Big Kahuna Pizza
A prebaked pizza crust and refrigerated barbecued pork make this tasty supper idea super fast and super easy. Cut into bite-sized pieces, and it can double as a great last-minute appetizer, too! —Joni Hilton, Rocklin, California
Favorite Cheeseburger Pizza
My sister-in-law used to own a pizza restaurant and gave me this awesome recipe that features ground beef, cheddar and Thousand Island dressing. We like it on whole wheat crust. —Katie Buckley, Wyoming, Delaware
Chicken-Pepper Alfredo
When I want a lighter dinner, I use lean turkey bacon in this recipe. It gives the pasta that richness you want without all the extra fat. —Courtney Harris, Denton, Texas
Pepperoni Pan Pizza
I've spent years trying to come up with the perfect pizza crust and sauce, and they're paired up in this recipe. I fix this crispy, savory pizza for my family often, and it really satisfies my husband and sons. —Susan Lindahl, Alford, Florida
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My fun twist on typical pizza is an excellent way to use up leftover pesto. And since it’s loaded with protein-rich chicken and black beans, it’s hearty enough to satisfy everyone! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Glazed Chicken Wings
I received this easy wing recipe from a cousin on Vancouver Island during a visit there a few years ago. They're an appealing appetizer, but also a favorite for Sunday lunch with rice and a salad. —Joan Airey, Rivers, Manitoba
BBQ Chicken Pizzas
This is so much fun to do with company on a summer night. Each person can adjust the ingredients as they see fit. The dough is easy to work with and grilling it gives the crust deliciously different flavor.—Cara Langer, Overland Park, Kansas
Effortless Alfredo Pizza
Here's a lighter, scrumptious twist for pizza night. It makes good use of convenience items and keeps everyone's taste buds happy with help from nutty-flavored fontina cheese and crushed red pepper flakes. —Brittney House, Lockport, Illinois
Cinnamon Twists
These delightful golden twists are perfect for a spring brunch or lunch. The brown sugar and cinnamon give them a delicate spicy flavor. People can rarely eat just one. —Janet Mooberry, Peoria, Illinois
Buffalo Chicken Pizza
Fans of spicy chicken wings will love this rendition that turns it into pizza. Serve it up with blue cheese dressing and crisp celery, just like the tasty original. —Shari DiGirolamo, Newton, Pennsylvania
Four-Cheese Pizza
Although this pizza doesn't have sauce, it gets unforgettable flavor from a blend of cheeses, vegetables and garlic. Using frozen bread dough appeals to folks who don't care to bake. —Davis Johns, Hurst, Texas
Triple Fudge Brownies
When you're in a hurry to make dessert, here's a "mix of mixes" that's so convenient and quick. The result is a big pan of very rich, fudgy brownies. Friends who ask me for the recipe are amazed that it's so easy. —Denise Nebel, Wayland, Iowa
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I love this recipe because the crust is so flavorful—tomato juice replaces most of the oil. It's one of my kids' favorite meals! —Karen Shipp, San Antonio, Texas
Dad's Favorite Pizza
Our daughter, Stephanie, makes this pizza for her dad whenever he has a craving for it. Meat eaters will definitely get their fill with a slice of this deep-dish delight.—Nancy Jo Leffler, DePauw, Indiana
Hearty Vegetable Beef Ragu
This recipe is healthy yet satisfying, quick yet delicious. It's on the table in less than 30 minutes, and it's something that my children will gobble up! If you are not fond of kale, stir in baby spinach or chopped broccoli instead. —Kim Van Dunk, Caldwell, New Jersey
