Serves 4
Directions
- 1Grab 575g of water at 68-70°F.
- 2Add 10g of instant yeast to the water and stir to dissolve.
- 3Add 20g of extra virgin olive oil.
- 4Add 25g of sugar and 20g of salt.
- 5Add 450g of all-purpose flour and 450g of bread flour.
- 6Stir with a sturdy spoon until the mixture comes together into a shaggy mess.
- 7With a wet hand, use a claw grip to squish and work out drier lumps for 2 minutes until homogeneous.
- 8Knead the dough lightly for about a minute to develop a tiny bit of gluten, aiming for a dough temperature of 76-78°F.
- 9Cover the dough with a lid and ferment for 20 minutes.
- 10Perform 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.
- 11Flip the dough over in the bowl, then round and tuck it into a tidy ball.
- 12Cover and rest the dough for 20 more minutes.
- 13Perform one more stretch and fold.
- 14Cover the dough and let it relax for about 15 more minutes.
- 15Lightly dust a cutting board with flour.
- 16Flip out the dough and use a scale to divide it into four 385g pieces.
- 17Shape 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.
- 18Transfer the dough balls two by two onto parchment-lined half sheet trays, lightly sprayed with olive oil.
- 19Lightly spray the dough balls with olive oil and cover them with plastic lids.
- 20Move the pizza dough to the fridge to cold ferment overnight for 24 hours.
- 2145-60 minutes before baking, remove the dough balls from the fridge to let them come to room temperature.
- 22Preheat 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.
- 23Grate 225g of part-skim mozzarella and 225g of full-fat mozzarella.
- 24In a container, combine one 800g can of crushed tomatoes with 15g of sugar and 8g of salt; stir to dissolve.
- 25Pour about half of the sauce into another container and blend it with an immersion blender until smooth, then recombine with the chunky sauce.
- 26Place 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.
- 27Place the shaped dough on a semolina-floured pizza peel.
- 28Spread about 200g (3/4 cup) of sauce on the pizza, leaving a 1/2-inch rim.
- 29Top with 175-200g of the mozzarella blend.
- 30Stretch the pizza out to the edges of the peel.
- 31Add a pinch of flaky salt.
- 32Shimmy the peel to check for sticking, then launch the pizza onto the bottom steel.
- 33Bake for about 3 minutes, rotate 180 degrees, then bake for 2-3 minutes more until browned, bubbly, and slightly charred.
- 34Cut the pizza into slices.
- 35Reheat individual slices on the bottom pizza steel for 90 seconds-2 minutes just before eating.
Ingredients
- 575 g water
- 10 g instant yeast
- 20 g extra virgin olive oil
- 25 g sugar
- 20 g salt
- 450 g all-purpose flour
- 450 g bread flour
- 225 g part-skim mozzarella, grated
- 225 g full-fat mozzarella, grated
- 800 g Bianco Dapoli crushed tomatoes
- 15 g sugar
- 8 g salt
- semolina flour
- Pinch flaky salt
Equipment
medium bowlsturdy spoonwet handlidscalecutting boardhalf sheet traysparchment paperplastic lidsfridgeovenpizza steelgraterimmersion blenderpizza peelturning peelbox grater
Tips
- 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.
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