New York Style Pizza
ClemMaking The Dough
- In a bowl combine salt, sugar, yeast, flour
- Add warm water into dry bowl mix with a sturdy wooden spoon and dough scraper until flour is thoroughly hydrated
- After everything is combined, add oil and knead for 4-5 minutes
- Cover with plastic or a damp towel and proof for an hour at room temperature
Dividing The Dough
- 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
- Shape each into ball and place in greased quart sized containers
- Cover and refrigerate for 24 to 72 hours to cold ferment the dough (72 for best results)
Assembling And Baking Pizza
- 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)
- Preheat baking steel or pizza stone and oven to 500F - 550F for 1 hour.
- 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.
- Shape the dough into a pizza, form the crust, pat center with fingers to stretch, stretch outside, pick up and gravity stretch, etc.
- Place onto oiled pizza screen or directly onto floured/cornmealed pizza peel
- Top pizza quickly to prevent sticking to peel or screen
- 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
- 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 |