# New York Style Pizza

This pizza is a classic coal oven-fired pizza, except made easy at home with crispy crunchy crust, stiff charred bottom, and that classic old school NY taste.

- Servings: 8 servings
- Cuisine: Italian
- Category: Baked Goods
- Language: en

## Ingredients

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

## Instructions

1. Combine bread flour and whole wheat flour into the stand mixer.
2. Add sugar and kosher salt.
3. Mix water with fresh yeast and extra virgin olive oil.
4. Add the water while mixing on low speed.
5. Let it mix until nice and smooth, about 3 to 5 minutes.
6. Give the dough a light extra need.
7. Grease the bowl, place the dough in the bowl, and cover completely with plastic wrap.
8. Let it sit in the fridge minimum overnight up to 24 hours.
9. Lightly flour the dough and degas it.
10. Divide the dough into two pieces.
11. Preshape your dough.
12. Dust the bottom of your proofing box with bread flour, take your dough ball, and place it in there.
13. Cover it with a lid and let that sit at room temperature for 3 to 5 hours to proof.
14. Blend crushed San Marzano tomatoes, extra virgin olive oil, whole garlic, sugar, and kosher salt until smooth.
15. Mix low moisture mozzarella, full fat mozzarella, and Parmigiano Reggiano.
16. Dust your work surface and stretch your pizza.
17. Use flour as needed and don't let it get sticky.
18. Put the dough on your fists and rotate the pizza dough around.
19. Sprinkle semolina onto a pizza peel and drag the dough onto it.
20. Preheat the oven for one hour to the hottest temperature it can get to between 500 to 550 Fahrenheit.
21. Bake the pizza at 550 degrees Fahrenheit (287 Celsius) convection for 7 to 8 minutes.
22. Rotate your pizza 180 degrees after 4 minutes.
23. Broil it on high for one more minute.
24. Immediately hit the edges with a light drizzle of the nicest extra virgin olive oil.
25. Cut the fresh baked pizza into about eight slices.

## Equipment

- stand mixer
- food processor
- baking steel
- pizza peel
- home oven
- proofing box
- baking 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.

## Source

- Original video: https://www.youtube.com/watch?v=j_pNxyr1GM0
- Recipe page: https://www.cliprecipe.com/recipe/764ccff4-acbc-4401-8b7a-e358c22917ae
- Extracted: 2025-05-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt