New York Style Pizza
Serves 4
Directions
- 1Add Caputo Pizzeria 00 Flour to a large mixing bowl.
- 2Add active dry yeast to the flour.
- 3Add salt to the flour mixture.
- 4Add sugar to the flour mixture.
- 5Whisk the dry ingredients together.
- 6Add EVOO (extra virgin olive oil) to the bowl.
- 7Pour in cold water.
- 8Knead the dough for 3 minutes in a mixer.
- 9Lightly knead the dough by hand and form it into a ball.
- 10Cover the dough with a bowl and let it rest for 30 minutes.
- 11Stretch and fold the dough from all four sides.
- 12Cover the dough again and let it rest for another 30 minutes.
- 13Repeat the stretch and fold process.
- 14Cover the dough and let it rest for 1 hour.
- 15Cut the dough into 4 equal parts, each weighing 418g.
- 16Oil 4 bowls or containers, coating the bottom and sides.
- 17Ball up each dough portion and seal the bottom.
- 18Place the balled dough into the oiled bowls.
- 19Refrigerate the dough for 48-96 hours for final proofing.
- 20Remove the dough from the refrigerator 3 hours before baking.
- 21Bake pizzas at 500 degrees Fahrenheit for 7 minutes on a baking steel.
- 22Remove the NY Classic pizza from the oven and slice.
- 23Remove the NY Classic with Pepperoni pizza from the oven and slice.
- 24Remove the Margarita pizza from the oven and slice.
- 25Garnish the Margarita pizza with fresh basil.
- 26Remove the Tri-Color (Tomato, Vodka, Pesto) pizza from the oven and slice.
- 27Drizzle pesto sauce on the Tri-Color pizza.
Ingredients
- 1 kg Bag Caputo Pizzeria 00 Flour
- 1.25 tsp Active Dry Yeast
- 27 g Salt
- 12 g Sugar
- 24 g EVOO
- 612 g Cold Water
Equipment
Stand mixerMixing bowlDough scraperBowls/containersRefrigeratorOvenPizza peelBaking Steel
Tips
- Use scale measurement for best results.
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