New York Style Pizza

Serves 1
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Directions

  1. 1To a large bowl, add 950 grams of all-purpose flour, 19 grams of fine sea salt, and 25 grams of granulated sugar. Whisk until combined.
  2. 2In a separate container, whisk 14 grams of instant yeast into 617 grams of lukewarm water (around 95 Fahrenheit) until dissolved.
  3. 3Add the yeast mixture to the flour mix and mix by hand until a rough dough forms.
  4. 4Knead the dough for about 4 minutes or until it forms a relatively smooth ball.
  5. 5Generously grease a large bowl with olive oil, shape the dough into a ball, place it in the bowl, cover with greased plastic wrap, and rise in the fridge overnight.
  6. 6Gently punch down the dough and transfer it to a lightly floured work surface.
  7. 7Divide the dough into pieces weighing about 300 grams each.
  8. 8Roll each piece into a light ball and place into a lightly floured proofing box or rimmed baking sheet, leaving room for spread.
  9. 9Cover with a lid or greased plastic wrap and let it proof for 2 to 3 hours at room temperature or until doubled in size.
  10. 10For the tomato sauce, in a medium sauce pot, add 2 tablespoons (24 grams) of extra virgin olive oil, four thinly sliced cloves of garlic, and 3 1/2 tablespoons (49 grams) of unsalted butter.
  11. 11Let the butter melt and bubble, cooking and stirring occasionally until the garlic begins to toast to a light golden brown.
  12. 12Add 1 teaspoon (2 grams) of crushed red pepper flakes and sauté for 20 seconds.
  13. 13Add a 28 oz can of crushed San Marzano tomatoes, plus about a cup (240 milliliters) of water swirled around in the can to loosen up any remaining tomato.
  14. 14Stir together, then add 1 tablespoon (13 grams) of granulated sugar, 1 teaspoon (1 gram) of dried thyme, and 1 1/2 teaspoons (2 grams) of dried oregano.
  15. 15Season lightly with salt to taste and finally add one yellow onion, skinned and cut in half, leaving the root attached.
  16. 16Bring the sauce to a simmer and cook down, stirring occasionally, for 20 minutes.
  17. 17Remove the soggy onion, adjust salt levels as needed, and let the sauce cool completely.
  18. 18Preheat your home oven with a baking steel or pizza stone to its maximum temperature for at least 1 hour prior to baking, or preheat a pizza oven to around 650 degrees Fahrenheit.
  19. 19Take one of your dough rounds, generously flour it with all-purpose flour, and begin punching out a very thin perimeter in the dough.
  20. 20Drape the dough over your hands or fists and shimmy it around the entire perimeter, lightly stretching it until you get a pizza round about 10 to 12 inches wide.
  21. 21Lay the dough back down, place a few tablespoons of your cooled sauce in the center, and spread it around in a circular motion, leaving a small border for the crust.
  22. 22Top with a generous amount of fresh grated low moisture mozzarella (about 1 1/2 pounds or 680 grams in total for all pizzas).
  23. 23Transfer the pizza to your preheated oven or pizza oven.
  24. 24Bake for about 6 to 8 minutes in a home oven, or 2 to 4 minutes in a pizza oven, rotating the pizza 180 degrees halfway through cooking for even results.
  25. 25Once done, pull out the bubbling pizza. Repeat with the remaining dough.
  26. 26Cut and enjoy your New York style pizza. Refrigerate any unused dough balls for up to 2 days.

Ingredients

  • 950 grams all-purpose flour
  • 19 grams fine sea salt
  • 25 grams granulated sugar
  • 617 grams lukewarm water
  • 14 grams instant yeast
  • 2 tbsp extra virgin olive oil
  • 24 grams extra virgin olive oil
  • 4 cloves garlic thinly sliced
  • 3.5 tbsp unsalted butter
  • 49 grams unsalted butter
  • 1 tsp crushed red pepper flakes
  • 2 grams crushed red pepper flakes
  • 28 oz can of crushed San Marzano tomatoes
  • 1 cup water
  • 240 ml water
  • 1 tbsp granulated sugar
  • 13 grams granulated sugar
  • 1 tsp dried thyme
  • 1 gram dried thyme
  • 1.5 tsp dried oregano
  • 2 grams dried oregano
  • salt
  • 1 yellow onion skinned and cut in half, leaving the root attached
  • 1.5 lbs grated low moisture mozzarella (fresh grated)
  • 680 grams grated low moisture mozzarella (fresh grated)

Equipment

large bowlwhiskgreased plastic wrapproofing boxrimmed baking sheetmedium sauce pothome oven with a baking steel or pizza stonepizza oven

Tips

  • Use grams for accuracy in dough making.
  • Rise dough in the fridge overnight for flavor and color development.
  • Preheat your oven to maximum temperature for at least 1 hour.
  • Rotate pizza 180 degrees halfway through cooking for even baking.
  • Dough balls can be refrigerated for up to 2 days.

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