New York Style Pizza

Serves 4
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Directions

  1. 1Add Caputo Pizzeria 00 Flour to a large mixing bowl.
  2. 2Add active dry yeast to the flour.
  3. 3Add salt to the flour mixture.
  4. 4Add sugar to the flour mixture.
  5. 5Whisk the dry ingredients together.
  6. 6Add EVOO (extra virgin olive oil) to the bowl.
  7. 7Pour in cold water.
  8. 8Knead the dough for 3 minutes in a mixer.
  9. 9Lightly knead the dough by hand and form it into a ball.
  10. 10Cover the dough with a bowl and let it rest for 30 minutes.
  11. 11Stretch and fold the dough from all four sides.
  12. 12Cover the dough again and let it rest for another 30 minutes.
  13. 13Repeat the stretch and fold process.
  14. 14Cover the dough and let it rest for 1 hour.
  15. 15Cut the dough into 4 equal parts, each weighing 418g.
  16. 16Oil 4 bowls or containers, coating the bottom and sides.
  17. 17Ball up each dough portion and seal the bottom.
  18. 18Place the balled dough into the oiled bowls.
  19. 19Refrigerate the dough for 48-96 hours for final proofing.
  20. 20Remove the dough from the refrigerator 3 hours before baking.
  21. 21Bake pizzas at 500 degrees Fahrenheit for 7 minutes on a baking steel.
  22. 22Remove the NY Classic pizza from the oven and slice.
  23. 23Remove the NY Classic with Pepperoni pizza from the oven and slice.
  24. 24Remove the Margarita pizza from the oven and slice.
  25. 25Garnish the Margarita pizza with fresh basil.
  26. 26Remove the Tri-Color (Tomato, Vodka, Pesto) pizza from the oven and slice.
  27. 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.