New York-style pizza

Serves 4
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Directions

  1. 1Bloom the yeast in a stand mixer bowl with a teaspoon of sugar and a quarter cup of warm water and wait five minutes
  2. 2Bloom the yeast in a stand mixer bowl with a teaspoon of sugar and a quarter cup of warm water and wait five minutes
  3. 3Bloom the yeast in a stand mixer bowl with a teaspoon of sugar and a quarter cup of warm water and wait five minutes
  4. 4Put in two more cups of warm water, a tablespoon more sugar, a tablespoon of salt, a glug of olive oil, and five cups of bread flour to start with
  5. 5Put in two more cups of warm water, a tablespoon more sugar, a tablespoon of salt, a glug of olive oil, and five cups of bread flour to start with
  6. 6Put in two more cups of warm water, a tablespoon more sugar, a tablespoon of salt, a glug of olive oil, and five cups of bread flour to start with
  7. 7Knead in the mixer with the dough hook attachment
  8. 8Knead in the mixer with the dough hook attachment
  9. 9Knead in the mixer with the dough hook attachment
  10. 10Wait until it comes together into a reasonably smooth solid mass and poke it; if it is really sticky add more flour
  11. 11Wait until it comes together into a reasonably smooth solid mass and poke it; if it is really sticky add more flour
  12. 12Wait until it comes together into a reasonably smooth solid mass and poke it; if it is really sticky add more flour
  13. 13Knead until you can stretch out a little chunk of it so thin that you can see light through it
  14. 14Knead until you can stretch out a little chunk of it so thin that you can see light through it
  15. 15Knead until you can stretch out a little chunk of it so thin that you can see light through it
  16. 16Rip the dough into four chunks
  17. 17Rip the dough into four chunks
  18. 18Rip the dough into four chunks
  19. 19Roll each of those chunks into a smooth, even ball
  20. 20Roll each of those chunks into a smooth, even ball
  21. 21Roll each of those chunks into a smooth, even ball
  22. 22Rise each ball in its own oiled container
  23. 23Rise each ball in its own oiled container
  24. 24Rise each ball in its own oiled container
  25. 25Toss the ball around in the oil and then use it to grease up the sides of the bowl or the tupperware
  26. 26Toss the ball around in the oil and then use it to grease up the sides of the bowl or the tupperware
  27. 27Toss the ball around in the oil and then use it to grease up the sides of the bowl or the tupperware
  28. 28Cover them up and put them in the refrigerator; a long slow rise in the fridge is what gets you the best flavor and texture; 24 hours is the bare minimum
  29. 29Cover them up and put them in the refrigerator; a long slow rise in the fridge is what gets you the best flavor and texture; 24 hours is the bare minimum
  30. 30Cover them up and put them in the refrigerator; a long slow rise in the fridge is what gets you the best flavor and texture; 24 hours is the bare minimum
  31. 31Fish the whole tomatoes out into a bowl and throw away the liquid; you could just squish them with your hand but I like a smooth texture so I use my stick blender
  32. 32Fish the whole tomatoes out into a bowl and throw away the liquid; you could just squish them with your hand but I like a smooth texture so I use my stick blender
  33. 33Fish the whole tomatoes out into a bowl and throw away the liquid; you could just squish them with your hand but I like a smooth texture so I use my stick blender
  34. 34Put in a pinch of sugar, a glug of olive oil, and a lot of dried oregano and then two or three tablespoons of tomato paste
  35. 35Put in a pinch of sugar, a glug of olive oil, and a lot of dried oregano and then two or three tablespoons of tomato paste
  36. 36Put in a pinch of sugar, a glug of olive oil, and a lot of dried oregano and then two or three tablespoons of tomato paste
  37. 37Stir it up and add more tomato paste until it looks just thick enough to you, and then put it in the refrigerator
  38. 38Stir it up and add more tomato paste until it looks just thick enough to you, and then put it in the refrigerator
  39. 39Stir it up and add more tomato paste until it looks just thick enough to you, and then put it in the refrigerator
  40. 40Place pizza stone on upper middle rack position in the oven
  41. 41Place pizza stone on upper middle rack position in the oven
  42. 42Place pizza stone on upper middle rack position in the oven
  43. 43Preheat to the highest temperature that your oven's got, let it sit and preheat for one full hour
  44. 44Preheat to the highest temperature that your oven's got, let it sit and preheat for one full hour
  45. 45Preheat to the highest temperature that your oven's got, let it sit and preheat for one full hour
  46. 46Chop the string cheese in small pieces and grate some parmesan
  47. 47Chop the string cheese in small pieces and grate some parmesan
  48. 48Chop the string cheese in small pieces and grate some parmesan
  49. 49Dust the pizza peel with coarse ground whole wheat flour
  50. 50Dust the pizza peel with coarse ground whole wheat flour
  51. 51Dust the pizza peel with coarse ground whole wheat flour
  52. 52Stretch out the dough with your hands to see light through it
  53. 53Stretch out the dough with your hands to see light through it
  54. 54Stretch out the dough with your hands to see light through it
  55. 55Lay it down on your peel and work fast
  56. 56Lay it down on your peel and work fast
  57. 57Lay it down on your peel and work fast
  58. 58Put your sauce on and then the parmesan layer, then put on your mozzarella
  59. 59Put your sauce on and then the parmesan layer, then put on your mozzarella
  60. 60Put your sauce on and then the parmesan layer, then put on your mozzarella
  61. 61Pick up the peel and shake it back and forth to make sure that the pizza is going to release when you take it to the oven
  62. 62Pick up the peel and shake it back and forth to make sure that the pizza is going to release when you take it to the oven
  63. 63Pick up the peel and shake it back and forth to make sure that the pizza is going to release when you take it to the oven
  64. 64Bake in the oven for five or six minutes
  65. 65Bake in the oven for five or six minutes
  66. 66Bake in the oven for five or six minutes
  67. 67Pull the pizza out with a pair of tongs right onto a cooling rack
  68. 68Pull the pizza out with a pair of tongs right onto a cooling rack
  69. 69Pull the pizza out with a pair of tongs right onto a cooling rack
  70. 70Transfer pizza to your cutting board
  71. 71Transfer pizza to your cutting board
  72. 72Transfer pizza to your cutting board
  73. 73Cut the pizza into quarters
  74. 74Cut the pizza into quarters
  75. 75Cut the pizza into quarters

Ingredients

  • 1 teaspoon active dry yeast
  • 1 teaspoon active dry yeast
  • 1 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 0.25 cup warm water
  • 0.25 cup warm water
  • 0.25 cup warm water
  • 2 cups warm water
  • 2 cups warm water
  • 2 cups warm water
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 5 cups bread flour
  • 5 cups bread flour
  • 5 cups bread flour
  • 28 ounce whole San Marzano tomatoes
  • 28 ounce whole San Marzano tomatoes
  • 28 ounce whole San Marzano tomatoes
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.5 teaspoon sugar
  • 0.5 teaspoon sugar
  • 0.5 teaspoon sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried oregano
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 6 ounces whole-milk, low-moisture mozzarella
  • 6 ounces whole-milk, low-moisture mozzarella
  • 6 ounces whole-milk, low-moisture mozzarella
  • grated parmesan
  • grated parmesan
  • grated parmesan

Equipment

stand mixerdough hookbowlstupperwarecan openerstick blenderovenpizza stonepizza peeltongscooling rackknifecutting board

Tips

  • Aging dough in the refrigerator for at least 24 hours or up to a week
  • Preheating the pizza stone on middle rack with maximum temperature for one hour
  • Resting the pizza on the rack helps keep it crispy.