New York Style Pizza

Serves 8
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Directions

  1. 1Combine bread flour and whole wheat flour into the stand mixer.
  2. 2Combine bread flour and whole wheat flour into the stand mixer.
  3. 3Combine bread flour and whole wheat flour into the stand mixer.
  4. 4Add sugar and kosher salt.
  5. 5Add sugar and kosher salt.
  6. 6Add sugar and kosher salt.
  7. 7Mix water with fresh yeast and extra virgin olive oil.
  8. 8Mix water with fresh yeast and extra virgin olive oil.
  9. 9Mix water with fresh yeast and extra virgin olive oil.
  10. 10Add the water while mixing on low speed.
  11. 11Add the water while mixing on low speed.
  12. 12Add the water while mixing on low speed.
  13. 13Let it mix until nice and smooth, about 3 to 5 minutes.
  14. 14Let it mix until nice and smooth, about 3 to 5 minutes.
  15. 15Let it mix until nice and smooth, about 3 to 5 minutes.
  16. 16Give the dough a light extra need.
  17. 17Give the dough a light extra need.
  18. 18Give the dough a light extra need.
  19. 19Grease the bowl, place the dough in the bowl, and cover completely with plastic wrap.
  20. 20Grease the bowl, place the dough in the bowl, and cover completely with plastic wrap.
  21. 21Grease the bowl, place the dough in the bowl, and cover completely with plastic wrap.
  22. 22Let it sit in the fridge minimum overnight up to 24 hours.
  23. 23Let it sit in the fridge minimum overnight up to 24 hours.
  24. 24Let it sit in the fridge minimum overnight up to 24 hours.
  25. 25Lightly flour the dough and degas it.
  26. 26Lightly flour the dough and degas it.
  27. 27Lightly flour the dough and degas it.
  28. 28Divide the dough into two pieces.
  29. 29Divide the dough into two pieces.
  30. 30Divide the dough into two pieces.
  31. 31Preshape your dough.
  32. 32Preshape your dough.
  33. 33Preshape your dough.
  34. 34Dust the bottom of your proofing box with bread flour, take your dough ball, and place it in there.
  35. 35Dust the bottom of your proofing box with bread flour, take your dough ball, and place it in there.
  36. 36Dust the bottom of your proofing box with bread flour, take your dough ball, and place it in there.
  37. 37Cover it with a lid and let that sit at room temperature for 3 to 5 hours to proof.
  38. 38Cover it with a lid and let that sit at room temperature for 3 to 5 hours to proof.
  39. 39Cover it with a lid and let that sit at room temperature for 3 to 5 hours to proof.
  40. 40Blend crushed San Marzano tomatoes, extra virgin olive oil, whole garlic, sugar, and kosher salt until smooth.
  41. 41Blend crushed San Marzano tomatoes, extra virgin olive oil, whole garlic, sugar, and kosher salt until smooth.
  42. 42Blend crushed San Marzano tomatoes, extra virgin olive oil, whole garlic, sugar, and kosher salt until smooth.
  43. 43Mix low moisture mozzarella, full fat mozzarella, and Parmigiano Reggiano.
  44. 44Mix low moisture mozzarella, full fat mozzarella, and Parmigiano Reggiano.
  45. 45Mix low moisture mozzarella, full fat mozzarella, and Parmigiano Reggiano.
  46. 46Dust your work surface and stretch your pizza.
  47. 47Dust your work surface and stretch your pizza.
  48. 48Dust your work surface and stretch your pizza.
  49. 49Use flour as needed and don't let it get sticky.
  50. 50Use flour as needed and don't let it get sticky.
  51. 51Use flour as needed and don't let it get sticky.
  52. 52Put the dough on your fists and rotate the pizza dough around.
  53. 53Put the dough on your fists and rotate the pizza dough around.
  54. 54Put the dough on your fists and rotate the pizza dough around.
  55. 55Sprinkle semolina onto a pizza peel and drag the dough onto it.
  56. 56Sprinkle semolina onto a pizza peel and drag the dough onto it.
  57. 57Sprinkle semolina onto a pizza peel and drag the dough onto it.
  58. 58Preheat the oven for one hour to the hottest temperature it can get to between 500 to 550 Fahrenheit.
  59. 59Preheat the oven for one hour to the hottest temperature it can get to between 500 to 550 Fahrenheit.
  60. 60Preheat the oven for one hour to the hottest temperature it can get to between 500 to 550 Fahrenheit.
  61. 61Bake the pizza at 550 degrees Fahrenheit (287 Celsius) convection for 7 to 8 minutes.
  62. 62Bake the pizza at 550 degrees Fahrenheit (287 Celsius) convection for 7 to 8 minutes.
  63. 63Bake the pizza at 550 degrees Fahrenheit (287 Celsius) convection for 7 to 8 minutes.
  64. 64Rotate your pizza 180 degrees after 4 minutes.
  65. 65Rotate your pizza 180 degrees after 4 minutes.
  66. 66Rotate your pizza 180 degrees after 4 minutes.
  67. 67Broil it on high for one more minute.
  68. 68Broil it on high for one more minute.
  69. 69Broil it on high for one more minute.
  70. 70Immediately hit the edges with a light drizzle of the nicest extra virgin olive oil.
  71. 71Immediately hit the edges with a light drizzle of the nicest extra virgin olive oil.
  72. 72Immediately hit the edges with a light drizzle of the nicest extra virgin olive oil.
  73. 73Cut the fresh baked pizza into about eight slices.
  74. 74Cut the fresh baked pizza into about eight slices.
  75. 75Cut the fresh baked pizza into about eight slices.

Ingredients

  • 810 grams bread flour
  • 810 grams bread flour
  • 810 grams bread flour
  • 90 grams whole wheat flour
  • 90 grams whole wheat flour
  • 90 grams whole wheat flour
  • 14 grams sugar
  • 14 grams sugar
  • 14 grams sugar
  • 31 grams kosher salt
  • 31 grams kosher salt
  • 31 grams kosher salt
  • 576 grams water
  • 576 grams water
  • 576 grams water
  • 8 grams fresh yeast
  • 8 grams fresh yeast
  • 8 grams fresh yeast
  • 5 grams instant yeast
  • 5 grams instant yeast
  • 5 grams instant yeast
  • 27 grams extra virgin olive oil
  • 27 grams extra virgin olive oil
  • 27 grams extra virgin olive oil
  • 28 ounce crushed San Marzano tomatoes
  • 28 ounce crushed San Marzano tomatoes
  • 28 ounce crushed San Marzano tomatoes
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons extra virgin olive oil
  • 3 cloves whole garlic
  • 3 cloves whole garlic
  • 3 cloves whole garlic
  • 0.5 teaspoon sugar
  • 0.5 teaspoon sugar
  • 0.5 teaspoon sugar
  • 2.5 teaspoons kosher salt
  • 2.5 teaspoons kosher salt
  • 2.5 teaspoons kosher salt
  • 2 cups low moisture mozzarella
  • 2 cups low moisture mozzarella
  • 2 cups low moisture mozzarella
  • 2 cups full fat mozzarella
  • 2 cups full fat mozzarella
  • 2 cups full fat mozzarella
  • 0.75 cup Parmigiano Reggiano
  • 0.75 cup Parmigiano Reggiano
  • 0.75 cup Parmigiano Reggiano
  • bread flour
  • bread flour
  • bread flour
  • semolina
  • semolina
  • semolina

Equipment

stand mixerfood processorbaking steelpizza peelhome ovenproofing boxbaking sheet

Tips

  • The dough needs to sit in the fridge minimum overnight up to 24 hours for the flavor to develop.
  • Don’t overneed it because it’s going to sit in the fridge minimum overnight up to 24 hours.
  • The full fat mozzarella will give the pizza that unctuous delicious creamy mozzarella texture and flavor.
  • The mix of cheeses will give you the chew from the low moisture mozzarella.
  • The Parmigiano Reggiano acts like cellulose and potato starch, and it dries out the cheese mixture.