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.
2To 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.
3To 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.
4In a separate container, whisk 14 grams of instant yeast into 617 grams of lukewarm water (around 95 Fahrenheit) until dissolved.
5In a separate container, whisk 14 grams of instant yeast into 617 grams of lukewarm water (around 95 Fahrenheit) until dissolved.
6In a separate container, whisk 14 grams of instant yeast into 617 grams of lukewarm water (around 95 Fahrenheit) until dissolved.
7Add the yeast mixture to the flour mix and mix by hand until a rough dough forms.
8Add the yeast mixture to the flour mix and mix by hand until a rough dough forms.
9Add the yeast mixture to the flour mix and mix by hand until a rough dough forms.
10Knead the dough for about 4 minutes or until it forms a relatively smooth ball.
11Knead the dough for about 4 minutes or until it forms a relatively smooth ball.
12Knead the dough for about 4 minutes or until it forms a relatively smooth ball.
13Generously 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.
14Generously 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.
15Generously 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.
16Gently punch down the dough and transfer it to a lightly floured work surface.
17Gently punch down the dough and transfer it to a lightly floured work surface.
18Gently punch down the dough and transfer it to a lightly floured work surface.
19Divide the dough into pieces weighing about 300 grams each.
20Divide the dough into pieces weighing about 300 grams each.
21Divide the dough into pieces weighing about 300 grams each.
22Roll each piece into a light ball and place into a lightly floured proofing box or rimmed baking sheet, leaving room for spread.
23Roll each piece into a light ball and place into a lightly floured proofing box or rimmed baking sheet, leaving room for spread.
24Roll each piece into a light ball and place into a lightly floured proofing box or rimmed baking sheet, leaving room for spread.
25Cover with a lid or greased plastic wrap and let it proof for 2 to 3 hours at room temperature or until doubled in size.
26Cover with a lid or greased plastic wrap and let it proof for 2 to 3 hours at room temperature or until doubled in size.
27Cover with a lid or greased plastic wrap and let it proof for 2 to 3 hours at room temperature or until doubled in size.
28For 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.
29For 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.
30For 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.
31Let the butter melt and bubble, cooking and stirring occasionally until the garlic begins to toast to a light golden brown.
32Let the butter melt and bubble, cooking and stirring occasionally until the garlic begins to toast to a light golden brown.
33Let the butter melt and bubble, cooking and stirring occasionally until the garlic begins to toast to a light golden brown.
34Add 1 teaspoon (2 grams) of crushed red pepper flakes and sauté for 20 seconds.
35Add 1 teaspoon (2 grams) of crushed red pepper flakes and sauté for 20 seconds.
36Add 1 teaspoon (2 grams) of crushed red pepper flakes and sauté for 20 seconds.
37Add 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.
38Add 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.
39Add 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.
40Stir 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.
41Stir 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.
42Stir 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.
43Season lightly with salt to taste and finally add one yellow onion, skinned and cut in half, leaving the root attached.
44Season lightly with salt to taste and finally add one yellow onion, skinned and cut in half, leaving the root attached.
45Season lightly with salt to taste and finally add one yellow onion, skinned and cut in half, leaving the root attached.
46Bring the sauce to a simmer and cook down, stirring occasionally, for 20 minutes.
47Bring the sauce to a simmer and cook down, stirring occasionally, for 20 minutes.
48Bring the sauce to a simmer and cook down, stirring occasionally, for 20 minutes.
49Remove the soggy onion, adjust salt levels as needed, and let the sauce cool completely.
50Remove the soggy onion, adjust salt levels as needed, and let the sauce cool completely.
51Remove the soggy onion, adjust salt levels as needed, and let the sauce cool completely.
52Preheat 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.
53Preheat 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.
54Preheat 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.
55Take one of your dough rounds, generously flour it with all-purpose flour, and begin punching out a very thin perimeter in the dough.
56Take one of your dough rounds, generously flour it with all-purpose flour, and begin punching out a very thin perimeter in the dough.
57Take one of your dough rounds, generously flour it with all-purpose flour, and begin punching out a very thin perimeter in the dough.
58Drape 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.
59Drape 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.
60Drape 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.
61Lay 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.
62Lay 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.
63Lay 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.
64Top with a generous amount of fresh grated low moisture mozzarella (about 1 1/2 pounds or 680 grams in total for all pizzas).
65Top with a generous amount of fresh grated low moisture mozzarella (about 1 1/2 pounds or 680 grams in total for all pizzas).
66Top with a generous amount of fresh grated low moisture mozzarella (about 1 1/2 pounds or 680 grams in total for all pizzas).
67Transfer the pizza to your preheated oven or pizza oven.
68Transfer the pizza to your preheated oven or pizza oven.
69Transfer the pizza to your preheated oven or pizza oven.
70Bake 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.
71Bake 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.
72Bake 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.
73Once done, pull out the bubbling pizza. Repeat with the remaining dough.
74Once done, pull out the bubbling pizza. Repeat with the remaining dough.
75Once done, pull out the bubbling pizza. Repeat with the remaining dough.
76Cut and enjoy your New York style pizza. Refrigerate any unused dough balls for up to 2 days.
77Cut and enjoy your New York style pizza. Refrigerate any unused dough balls for up to 2 days.
78Cut and enjoy your New York style pizza. Refrigerate any unused dough balls for up to 2 days.
Ingredients
950 grams all-purpose flour
950 grams all-purpose flour
950 grams all-purpose flour
19 grams fine sea salt
19 grams fine sea salt
19 grams fine sea salt
25 grams granulated sugar
25 grams granulated sugar
25 grams granulated sugar
617 grams lukewarm water
617 grams lukewarm water
617 grams lukewarm water
14 grams instant yeast
14 grams instant yeast
14 grams instant yeast
2 tbsp extra virgin olive oil
2 tbsp extra virgin olive oil
2 tbsp extra virgin olive oil
24 grams extra virgin olive oil
24 grams extra virgin olive oil
24 grams extra virgin olive oil
4 cloves garlic thinly sliced
4 cloves garlic thinly sliced
4 cloves garlic thinly sliced
3.5 tbsp unsalted butter
3.5 tbsp unsalted butter
3.5 tbsp unsalted butter
49 grams unsalted butter
49 grams unsalted butter
49 grams unsalted butter
1 tsp crushed red pepper flakes
1 tsp crushed red pepper flakes
1 tsp crushed red pepper flakes
2 grams crushed red pepper flakes
2 grams crushed red pepper flakes
2 grams crushed red pepper flakes
28 oz can of crushed San Marzano tomatoes
28 oz can of crushed San Marzano tomatoes
28 oz can of crushed San Marzano tomatoes
1 cup water
1 cup water
1 cup water
240 ml water
240 ml water
240 ml water
1 tbsp granulated sugar
1 tbsp granulated sugar
1 tbsp granulated sugar
13 grams granulated sugar
13 grams granulated sugar
13 grams granulated sugar
1 tsp dried thyme
1 tsp dried thyme
1 tsp dried thyme
1 gram dried thyme
1 gram dried thyme
1 gram dried thyme
1.5 tsp dried oregano
1.5 tsp dried oregano
1.5 tsp dried oregano
2 grams dried oregano
2 grams dried oregano
2 grams dried oregano
salt
salt
salt
1 yellow onion skinned and cut in half, leaving the root attached
1 yellow onion skinned and cut in half, leaving the root attached
1 yellow onion skinned and cut in half, leaving the root attached