4Add 10g of instant yeast to the water and stir to dissolve.
5Add 10g of instant yeast to the water and stir to dissolve.
6Add 10g of instant yeast to the water and stir to dissolve.
7Add 20g of extra virgin olive oil.
8Add 20g of extra virgin olive oil.
9Add 20g of extra virgin olive oil.
10Add 25g of sugar and 20g of salt.
11Add 25g of sugar and 20g of salt.
12Add 25g of sugar and 20g of salt.
13Add 450g of all-purpose flour and 450g of bread flour.
14Add 450g of all-purpose flour and 450g of bread flour.
15Add 450g of all-purpose flour and 450g of bread flour.
16Stir with a sturdy spoon until the mixture comes together into a shaggy mess.
17Stir with a sturdy spoon until the mixture comes together into a shaggy mess.
18Stir with a sturdy spoon until the mixture comes together into a shaggy mess.
19With a wet hand, use a claw grip to squish and work out drier lumps for 2 minutes until homogeneous.
20With a wet hand, use a claw grip to squish and work out drier lumps for 2 minutes until homogeneous.
21With a wet hand, use a claw grip to squish and work out drier lumps for 2 minutes until homogeneous.
22Knead the dough lightly for about a minute to develop a tiny bit of gluten, aiming for a dough temperature of 76-78°F.
23Knead the dough lightly for about a minute to develop a tiny bit of gluten, aiming for a dough temperature of 76-78°F.
24Knead the dough lightly for about a minute to develop a tiny bit of gluten, aiming for a dough temperature of 76-78°F.
25Cover the dough with a lid and ferment for 20 minutes.
26Cover the dough with a lid and ferment for 20 minutes.
27Cover the dough with a lid and ferment for 20 minutes.
28Perform a stretch and fold: pull a grip of dough until tension is met or it tears, then fold it back over; repeat four or five times.
29Perform a stretch and fold: pull a grip of dough until tension is met or it tears, then fold it back over; repeat four or five times.
30Perform a stretch and fold: pull a grip of dough until tension is met or it tears, then fold it back over; repeat four or five times.
31Flip the dough over in the bowl, then round and tuck it into a tidy ball.
32Flip the dough over in the bowl, then round and tuck it into a tidy ball.
33Flip the dough over in the bowl, then round and tuck it into a tidy ball.
34Cover and rest the dough for 20 more minutes.
35Cover and rest the dough for 20 more minutes.
36Cover and rest the dough for 20 more minutes.
37Perform one more stretch and fold.
38Perform one more stretch and fold.
39Perform one more stretch and fold.
40Cover the dough and let it relax for about 15 more minutes.
41Cover the dough and let it relax for about 15 more minutes.
42Cover the dough and let it relax for about 15 more minutes.
43Lightly dust a cutting board with flour.
44Lightly dust a cutting board with flour.
45Lightly dust a cutting board with flour.
46Flip out the dough and use a scale to divide it into four 385g pieces.
47Flip out the dough and use a scale to divide it into four 385g pieces.
48Flip out the dough and use a scale to divide it into four 385g pieces.
49Shape each dough ball by folding over the wings, turning 90°, folding wings again, then flipping it onto the folds and loosely rolling it into a ball.
50Shape each dough ball by folding over the wings, turning 90°, folding wings again, then flipping it onto the folds and loosely rolling it into a ball.
51Shape each dough ball by folding over the wings, turning 90°, folding wings again, then flipping it onto the folds and loosely rolling it into a ball.
52Transfer the dough balls two by two onto parchment-lined half sheet trays, lightly sprayed with olive oil.
53Transfer the dough balls two by two onto parchment-lined half sheet trays, lightly sprayed with olive oil.
54Transfer the dough balls two by two onto parchment-lined half sheet trays, lightly sprayed with olive oil.
55Lightly spray the dough balls with olive oil and cover them with plastic lids.
56Lightly spray the dough balls with olive oil and cover them with plastic lids.
57Lightly spray the dough balls with olive oil and cover them with plastic lids.
58Move the pizza dough to the fridge to cold ferment overnight for 24 hours.
59Move the pizza dough to the fridge to cold ferment overnight for 24 hours.
60Move the pizza dough to the fridge to cold ferment overnight for 24 hours.
6145-60 minutes before baking, remove the dough balls from the fridge to let them come to room temperature.
6245-60 minutes before baking, remove the dough balls from the fridge to let them come to room temperature.
6345-60 minutes before baking, remove the dough balls from the fridge to let them come to room temperature.
64Preheat the oven to its highest setting (ideally 550°F) for 45 minutes with the primary pizza steel on the bottom rack and a second pizza steel 6-8 inches above it.
65Preheat the oven to its highest setting (ideally 550°F) for 45 minutes with the primary pizza steel on the bottom rack and a second pizza steel 6-8 inches above it.
66Preheat the oven to its highest setting (ideally 550°F) for 45 minutes with the primary pizza steel on the bottom rack and a second pizza steel 6-8 inches above it.
67Grate 225g of part-skim mozzarella and 225g of full-fat mozzarella.
68Grate 225g of part-skim mozzarella and 225g of full-fat mozzarella.
69Grate 225g of part-skim mozzarella and 225g of full-fat mozzarella.
70In a container, combine one 800g can of crushed tomatoes with 15g of sugar and 8g of salt; stir to dissolve.
71In a container, combine one 800g can of crushed tomatoes with 15g of sugar and 8g of salt; stir to dissolve.
72In a container, combine one 800g can of crushed tomatoes with 15g of sugar and 8g of salt; stir to dissolve.
73Pour about half of the sauce into another container and blend it with an immersion blender until smooth, then recombine with the chunky sauce.
74Pour about half of the sauce into another container and blend it with an immersion blender until smooth, then recombine with the chunky sauce.
75Pour about half of the sauce into another container and blend it with an immersion blender until smooth, then recombine with the chunky sauce.
76Place a dough ball on a semolina-floured work surface, bottom side up, then flour the dough and press and stretch it into a ~12-inch round.
77Place a dough ball on a semolina-floured work surface, bottom side up, then flour the dough and press and stretch it into a ~12-inch round.
78Place a dough ball on a semolina-floured work surface, bottom side up, then flour the dough and press and stretch it into a ~12-inch round.
79Place the shaped dough on a semolina-floured pizza peel.
80Place the shaped dough on a semolina-floured pizza peel.
81Place the shaped dough on a semolina-floured pizza peel.
82Spread about 200g (3/4 cup) of sauce on the pizza, leaving a 1/2-inch rim.
83Spread about 200g (3/4 cup) of sauce on the pizza, leaving a 1/2-inch rim.
84Spread about 200g (3/4 cup) of sauce on the pizza, leaving a 1/2-inch rim.
85Top with 175-200g of the mozzarella blend.
86Top with 175-200g of the mozzarella blend.
87Top with 175-200g of the mozzarella blend.
88Stretch the pizza out to the edges of the peel.
89Stretch the pizza out to the edges of the peel.
90Stretch the pizza out to the edges of the peel.
91Add a pinch of flaky salt.
92Add a pinch of flaky salt.
93Add a pinch of flaky salt.
94Shimmy the peel to check for sticking, then launch the pizza onto the bottom steel.
95Shimmy the peel to check for sticking, then launch the pizza onto the bottom steel.
96Shimmy the peel to check for sticking, then launch the pizza onto the bottom steel.
97Bake for about 3 minutes, rotate 180 degrees, then bake for 2-3 minutes more until browned, bubbly, and slightly charred.
98Bake for about 3 minutes, rotate 180 degrees, then bake for 2-3 minutes more until browned, bubbly, and slightly charred.
99Bake for about 3 minutes, rotate 180 degrees, then bake for 2-3 minutes more until browned, bubbly, and slightly charred.
100Cut the pizza into slices.
101Cut the pizza into slices.
102Cut the pizza into slices.
103Reheat individual slices on the bottom pizza steel for 90 seconds-2 minutes just before eating.
104Reheat individual slices on the bottom pizza steel for 90 seconds-2 minutes just before eating.
105Reheat individual slices on the bottom pizza steel for 90 seconds-2 minutes just before eating.
The water temperature for the dough should be 68-70°F (20°C).
The 50/50 blend of all-purpose and bread flour provides enough strength for shaping without being too tough to chew.
After mixing the dough, knead lightly with a squeezing motion for 2 minutes, then with your hand/palm for another minute, aiming for a dough temperature of 76-78°F (25°C).
Perform stretch and folds to develop gluten and make the dough stronger, repeating 4-5 times.
The dough requires a cold fermentation process in the fridge for at least 24 hours to develop proper texture and flavor.
Remove dough from the fridge 45-60 minutes before baking to allow it to come to room temperature, making it more pliable.
Preheat the oven to its highest setting (ideally 550°F/287°C) with a primary pizza steel on the bottom rack and a second steel 6-8 inches above it to simulate a New York pizza oven.
Grate your own cheese for a better melt quality, as store-bought shredded cheese often contains anti-caking agents.
Use a blend of part-skim and whole-milk mozzarella for structure, less oiliness, and creamy milk flavor.
Blend half of the pizza sauce until smooth and recombine with the crushed tomatoes for a better texture and the distinctive New York orange melty cheese sauce combination.
Do not skip the final step of reheating individual slices on the bottom pizza steel for 90 seconds-2 minutes just before eating for the best experience.