New York Style Pizza

Clem

Making The Dough
  1. In a bowl combine salt, sugar, yeast, flour
  2. Add warm water into dry bowl mix with a sturdy wooden spoon and dough scraper until flour is thoroughly hydrated
  3. After everything is combined, add oil and knead for 4-5 minutes
  4. Cover with plastic or a damp towel and proof for an hour at room temperature
Dividing The Dough
  1. Divide into 4 equal pieces, roughly 326 grams for 12in pizza. Alternatively 250 grams for 10in pizza, 450 grams for 16in pizza, and 680 grams for 18in pizza
  2. Shape each into ball and place in greased quart sized containers
  3. Cover and refrigerate for 24 to 72 hours to cold ferment the dough (72 for best results)
Assembling And Baking Pizza
  1. The day of pizza, remove dough balls within 1 hour or less of baking and allow to come to room temp (being on the cooler side will help prevent sticking to a pizza screen)
  2. Preheat baking steel or pizza stone and oven to 500F - 550F for 1 hour.
  3. Taking care to prevent degassing the dough, take out of containers and place into a small bowl filled with flour to help prevent sticking. Pat it into the flour firmly to ensure full coverage. Then shake off excess.
  4. Shape the dough into a pizza, form the crust, pat center with fingers to stretch, stretch outside, pick up and gravity stretch, etc.
  5. Place onto oiled pizza screen or directly onto floured/cornmealed pizza peel
  6. Top pizza quickly to prevent sticking to peel or screen
  7. Transfer onto baking steel / stone and bake for 4 to 8 minutes (depending on size) until crust is browned and cheese is melted but not burnt
  8. Let cool on wire rack, cut, serve

Quantity
Size
Ingredient
3 grams Instant Dry Yeast
16 grams Kosher Salt
493 grams Water
796 grams Flour
1 tbsp Olive Oil
8 grams Sugar
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