New York-Style Pizza

76 mins
Serves 6
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Directions

  1. 1Add 16.5 ounces of bread flour, 2 tablespoons of sugar, and 0.5 teaspoon of instant yeast to a food processor.
  2. 2Add 16.5 ounces of bread flour, 2 tablespoons of sugar, and 0.5 teaspoon of instant yeast to a food processor.
  3. 3Add 16.5 ounces of bread flour, 2 tablespoons of sugar, and 0.5 teaspoon of instant yeast to a food processor.
  4. 4Pulse the ingredients to combine them.
  5. 5Pulse the ingredients to combine them.
  6. 6Pulse the ingredients to combine them.
  7. 7Measure 1 and 1/3 cups of ice water.
  8. 8Measure 1 and 1/3 cups of ice water.
  9. 9Measure 1 and 1/3 cups of ice water.
  10. 10Slowly drizzle the ice water into the food processor while it runs until the dough comes together and no dry clumps remain.
  11. 11Slowly drizzle the ice water into the food processor while it runs until the dough comes together and no dry clumps remain.
  12. 12Slowly drizzle the ice water into the food processor while it runs until the dough comes together and no dry clumps remain.
  13. 13Give the dough a break for 10 minutes.
  14. 14Give the dough a break for 10 minutes.
  15. 15Give the dough a break for 10 minutes.
  16. 16Add 2 teaspoons of kosher salt and 1 tablespoon of vegetable oil to the dough in the food processor.
  17. 17Add 2 teaspoons of kosher salt and 1 tablespoon of vegetable oil to the dough in the food processor.
  18. 18Add 2 teaspoons of kosher salt and 1 tablespoon of vegetable oil to the dough in the food processor.
  19. 19Knead the dough in the food processor for 60 seconds.
  20. 20Knead the dough in the food processor for 60 seconds.
  21. 21Knead the dough in the food processor for 60 seconds.
  22. 22Lightly oil your countertop and knead the dough by hand for a minute or two until it becomes silky and smooth.
  23. 23Lightly oil your countertop and knead the dough by hand for a minute or two until it becomes silky and smooth.
  24. 24Lightly oil your countertop and knead the dough by hand for a minute or two until it becomes silky and smooth.
  25. 25Roll the dough into a ball.
  26. 26Roll the dough into a ball.
  27. 27Roll the dough into a ball.
  28. 28Lightly oil a bowl, ensuring it's well-greased, and drop the dough inside.
  29. 29Lightly oil a bowl, ensuring it's well-greased, and drop the dough inside.
  30. 30Lightly oil a bowl, ensuring it's well-greased, and drop the dough inside.
  31. 31Wrap the bowl tightly in plastic wrap and place it in the fridge for 24 hours for a slow cold proof.
  32. 32Wrap the bowl tightly in plastic wrap and place it in the fridge for 24 hours for a slow cold proof.
  33. 33Wrap the bowl tightly in plastic wrap and place it in the fridge for 24 hours for a slow cold proof.
  34. 34After 24 hours, turn out the dough and split it in half.
  35. 35After 24 hours, turn out the dough and split it in half.
  36. 36After 24 hours, turn out the dough and split it in half.
  37. 37Roll each half into a ball and place them on an oiled cookie sheet.
  38. 38Roll each half into a ball and place them on an oiled cookie sheet.
  39. 39Roll each half into a ball and place them on an oiled cookie sheet.
  40. 40Cover the dough balls loosely with plastic wrap.
  41. 41Cover the dough balls loosely with plastic wrap.
  42. 42Cover the dough balls loosely with plastic wrap.
  43. 43In a food processor, combine a 28-ounce can of San Marzano tomatoes with half of its liquid, 1 teaspoon of kosher salt, dried oregano, and 2 crushed garlic cloves.
  44. 44In a food processor, combine a 28-ounce can of San Marzano tomatoes with half of its liquid, 1 teaspoon of kosher salt, dried oregano, and 2 crushed garlic cloves.
  45. 45In a food processor, combine a 28-ounce can of San Marzano tomatoes with half of its liquid, 1 teaspoon of kosher salt, dried oregano, and 2 crushed garlic cloves.
  46. 46Process the ingredients in the food processor until the sauce is desired consistency.
  47. 47Process the ingredients in the food processor until the sauce is desired consistency.
  48. 48Process the ingredients in the food processor until the sauce is desired consistency.
  49. 49Transfer the sauce to a pot and let it simmer for about 30 minutes to let the flavors meld.
  50. 50Transfer the sauce to a pot and let it simmer for about 30 minutes to let the flavors meld.
  51. 51Transfer the sauce to a pot and let it simmer for about 30 minutes to let the flavors meld.
  52. 52Place your pizza stone on the top rack of your oven and your pizza steel on the bottom rack, ensuring the racks are right on top of each other to create an oven within an oven.
  53. 53Place your pizza stone on the top rack of your oven and your pizza steel on the bottom rack, ensuring the racks are right on top of each other to create an oven within an oven.
  54. 54Place your pizza stone on the top rack of your oven and your pizza steel on the bottom rack, ensuring the racks are right on top of each other to create an oven within an oven.
  55. 55Preheat the oven at 550°F (287°C) for 40 minutes.
  56. 56Preheat the oven at 550°F (287°C) for 40 minutes.
  57. 57Preheat the oven at 550°F (287°C) for 40 minutes.
  58. 58On a well-floured surface, turn out the dough which has rested for at least an hour.
  59. 59On a well-floured surface, turn out the dough which has rested for at least an hour.
  60. 60On a well-floured surface, turn out the dough which has rested for at least an hour.
  61. 61Keep flouring the dough and slowly pat it out, forming it into a pizza pie, leaving about a 1-inch crust on the outside.
  62. 62Keep flouring the dough and slowly pat it out, forming it into a pizza pie, leaving about a 1-inch crust on the outside.
  63. 63Keep flouring the dough and slowly pat it out, forming it into a pizza pie, leaving about a 1-inch crust on the outside.
  64. 64Pick up the dough and use your knuckles while rotating it to stretch it out slowly into about a 14-inch round.
  65. 65Pick up the dough and use your knuckles while rotating it to stretch it out slowly into about a 14-inch round.
  66. 66Pick up the dough and use your knuckles while rotating it to stretch it out slowly into about a 14-inch round.
  67. 67Liberally dust a pizza peel with semolina flour and place the dough on top.
  68. 68Liberally dust a pizza peel with semolina flour and place the dough on top.
  69. 69Liberally dust a pizza peel with semolina flour and place the dough on top.
  70. 70Make final adjustments to the dough on the peel and add the sauce using a ladle.
  71. 71Make final adjustments to the dough on the peel and add the sauce using a ladle.
  72. 72Make final adjustments to the dough on the peel and add the sauce using a ladle.
  73. 73Top the pizza with about a quarter pound of shredded full-fat, low-moisture mozzarella cheese.
  74. 74Top the pizza with about a quarter pound of shredded full-fat, low-moisture mozzarella cheese.
  75. 75Top the pizza with about a quarter pound of shredded full-fat, low-moisture mozzarella cheese.
  76. 76Slide the pizza into the preheated oven using the pizza peel, giving it a good little shake to transfer it.
  77. 77Slide the pizza into the preheated oven using the pizza peel, giving it a good little shake to transfer it.
  78. 78Slide the pizza into the preheated oven using the pizza peel, giving it a good little shake to transfer it.
  79. 79Close the oven and bake for about 12 minutes.
  80. 80Close the oven and bake for about 12 minutes.
  81. 81Close the oven and bake for about 12 minutes.
  82. 82Remove the pizza from the oven.
  83. 83Remove the pizza from the oven.
  84. 84Remove the pizza from the oven.
  85. 85Slice the pizza into 6 (or 4, or 8) pieces.
  86. 86Slice the pizza into 6 (or 4, or 8) pieces.
  87. 87Slice the pizza into 6 (or 4, or 8) pieces.
  88. 88Ideally, wait about 5 minutes for the pizza to cool down before digging in.
  89. 89Ideally, wait about 5 minutes for the pizza to cool down before digging in.
  90. 90Ideally, wait about 5 minutes for the pizza to cool down before digging in.

Ingredients

  • 16.5 ounces bread flour
  • 16.5 ounces bread flour
  • 16.5 ounces bread flour
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 0.5 teaspoon instant yeast
  • 0.5 teaspoon instant yeast
  • 0.5 teaspoon instant yeast
  • 1.33 cups ice water
  • 1.33 cups ice water
  • 1.33 cups ice water
  • 2 teaspoons kosher salt
  • 2 teaspoons kosher salt
  • 2 teaspoons kosher salt
  • 1 tablespoon vegetable oil
  • 1 tablespoon vegetable oil
  • 1 tablespoon vegetable oil
  • 28 ounces San Marzano tomatoes
  • 28 ounces San Marzano tomatoes
  • 28 ounces San Marzano tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried oregano
  • 1 teaspoon dried oregano
  • 2 crushed garlic cloves
  • 2 crushed garlic cloves
  • 2 crushed garlic cloves
  • 0.25 pound shredded full-fat low-moisture mozzarella cheese
  • 0.25 pound shredded full-fat low-moisture mozzarella cheese
  • 0.25 pound shredded full-fat low-moisture mozzarella cheese
  • semolina flour
  • semolina flour
  • semolina flour

Equipment

food processorbowlplastic wrapcookie sheetpizza stonepizza steelovenpizza peelpizza cutter

Tips

  • Leave about a 1-inch crust on the outside when forming the pizza pie.
  • Use your knuckles while rotating the dough to stretch it out slowly.
  • Let the pizza cool down for about 5 minutes after baking to prevent burning your mouth.