New York Style Pizza
This is the closest I have ever been to real authentic New York style pizza at home. I am so happy with how this turned out. I have finally made my favorite pizza attainable without taking a flight to NYC.
Ingredients
DOUGH:
- 575 g water, 68°F, 20°C
- 10 g instant yeast
- 25 g olive oil
- 450 g AP flour
- 450 g bread flour
- 20 g kosher salt
- 25 g granulated sugar
SAUCE (for ~4 pizzas):
- 800 g canned crushed tomatoes, bianco di napoli if you can find it
- 8 g kosher salt
- 15 g sugar
CHEESE PER 2 PIZZAS:
- 225 g part-skim mozzarella, shredded
- 225 g whole-milk mozzarella, shredded
TO FINISH:
- semolina flour, for peel
- pinch of flaky salt per pizza
Instructions
Dough:
- In bowl, stir yest into water. Add oil salt, sugar, and flours and stir until no dry bits remain.
- Knead lightly with a squeezing motion 2 minutes. Continue kneading with your hand/palm for another minute and shape into a rough ball. (Dough temp should be 76°F/25°C).
- Rest 20 minutes covered.
- Perform stretch and fold by lifting one edge of the dough up about 12 inches or until resistance is met and laying it into the middle of the dough ball. Repeat this for each edge of the dough (act like the dough is a square and just do each side) then grab from underneath the dough and flip it over to put the seam side down. Round and tuck dough into a ball. Cover and rest again for 20 minutes.
- Perform final stretch and fold. Rest once more for 15 minutes.
- Divide into 4 × 385g pieces. Shape each piece by pulling sides into the middle, then rolling on the seam to shape into a ball, make sure you are creating tension on the surface of the dough.
- Place on parchment lined, oiled tray. Cover and refrigerate 24 hours.
- Sauce: Stir tomatoes with salt + sugar. Blend half til smooth, recombine.
- Cheese: Grate both cheeses
Shape pizzas:
- Remove dough from fridge 45–60 minutes before baking.
- Preheat oven 45 minutes with stone/steel on lowest rack to hottest temp (ideally 550°F/287°C) + second steel 8–10" above.
- Place dough ball on floured work surface, bottom side facing up. Flour dough, press and stretch into ~12" (34cm) round.
- Place on semolina floured peel.
Assemble & bake (per pizza):
- Spread ~200g/5oz (¾c) sauce, leaving 1/2" rim.
- Top with 175–200g mozz blend.
- Stretch pizza out to edges of the peel.
- Add pinch of flaky salt. Shimmy peel to check for sticking.
- Launch onto bottom steel. Bake 3 minutes, rotate 180, then 2–3 minutes more until browned, bubbly, slightly charred.
- Cut into slices then re-heat individual slices on the bottom pizza steel for 90 seconds-2 minutess just before eating.
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