Home Oven NY Style Pizza

• portions: 4 pizzas
• temps actif: 1 hour
• temps total: 3+ days (dough rising)

Ingrédients

Dough:

600 g bread flour (baseline, add more by feel)

540 g water

18 g salt

12 g sugar

9 g active dry yeast (double if you want a more yeasty flavor)

25 g olive oil (and some additional for greasing the dough)

Cornmeal, semolina flour, or whole wheat flour for dusting

Sauce:

28 oz can crushed tomatoes (choose your favorite)

25-50 g extra virgin olive oil

Pinch of sugar

Dried oregano to taste

Toppings:

700-900 g whole-milk low-moisture mozzarella, grated (NOT part skim. You can actually find this most often as cheese sticks!)

Grated parmesan cheese

Instructions

Combine the water, sugar, and yeast in a large bowl and let sit for a few minutes to check if the yeast is alive. Once it’s a little foamy, add the olive oil, salt, and the bread flour. Mix until just combined, then knead by hand. Add just enough flour to keep it workable as you go, and knead until the dough passes the window test (get as close as you can!). The recipe lists a baseline of flour, and you’ll need to add more by feel.

Divide the kneaded dough into four equal balls and put them into four containers (big enough for the dough to have room to expand). Lightly coat the dough balls with olive oil and cover them with a lid. Let them rise at room temperature for 2 hours, or put them in the fridge for 1-7 days (3+ is the sweet spot for me).

The day of baking, put a pizza steel or stone in your oven and preheat at the highest possible temperature for 20-30 minutes, using convection if your oven has that setting.

Simply combine the sauce ingredients together.

Liberally dust your pizza peel with cornmeal (or whatever you chose). Take the cold dough out of the fridge and dust it in flour. Stretch it to the widest shape that will fit on your peel (and stone). Top with just enough sauce to lightly coat the surface. Dust the sauce layer with some grated parmesan, then cover with grated mozzarella.

Transfer the pizza to the stone/steel and bake until the cust is well-browned and the cheese has browned a bit, about 6-7 minutes. The goal here is to pull the pizza before the cheese starts to fully split and leak out grease.

Dust the finished pizza with anything to finish that you like, like fresh basil and red pepper flakes, then cut into large slices and enjoy!

Notes

An iconic Italian-American dish, sold all throughout the US. It’s a must have if you ever make it out to NYC. It’s a large, thin-crust pizza, cut into large slices. This recipe lists out ingredients for the most traditional version, with a tomato base and mozzarella cheese. The dough is almost 50% hydration, with a longer cold rise in the fridge. Feel free to just use the dough and add whatever base and toppings you want, but don’t add too much as the dough is thin! Recipe comes from Adam Ragusea on YouTube.