New York-Style (ish) Pizza
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A classic New York-style pizza with a crispy bottom and golden cheese topping, featuring a slow-fermented dough and homemade tomato sauce.
00:05:00 total
Serves 8
medium
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Ingredients
- bread flour - 700g (24.7 oz)
- wholemeal flour - 300g (10.6 oz)
- cooking salt - 25g (0.9 oz) (for the dough)
- olive oil - 30ml (2 tbsp)
- sugar - 20g (0.7 oz) (for the dough)
- dry yeast - 5g (0.2 oz)
- water - 570ml (19.3 fl oz)
- tinned tomatoes - 2 tins (for the sauce)
- salt - 10g (0.4 oz) (for the sauce)
- sugar - 5g (0.2 oz) (for the sauce)
- dried oregano - 2g (0.07 oz) (for the sauce)
- low moisture mozzarella - watch the video to see (to taste)
- parmesan cheese - watch the video to see (to taste)
Instructions
- Prepare the Dough: In a large mixing bowl, combine the bread flour, wholemeal flour, 20g sugar, dry yeast, and 570ml water. Start mixing by hand to form a dough. Just before turning it out onto your workbench, add the 30ml olive oil and 25g cooking salt. Knead briefly to distribute.
- Knead and Ferment: Knead the dough on your workbench for 8-10 minutes, until you achieve a smooth texture. Place the dough back into the bowl, cover, and refrigerate for 48 hours for slow fermentation.
- Prove the Dough: 3 hours before you're ready to bake, remove the dough from the fridge. Divide into 260g (9.2 oz) portions and roll into tight balls. Place them on a greased tray with a lid. Let them prove at room temperature for 2-3 hours.
- Preheat the Oven: Preheat your oven to 400°C (752°F) at least an hour in advance to properly heat-soak it. Note: New York-style pizzas are baked at a lower temperature than Neapolitan-style pizzas.
- Prepare the Sauce: For the sauce, blend the tinned tomatoes with 10g salt, 5g sugar, and dried oregano until smooth. Be careful not to over-blend and incorporate air into the sauce.
- Assemble and Bake: Stretch the dough to fit your pizza peel or baking surface. Top with the tomato sauce, low-moisture mozzarella, and Parmesan cheese. Bake for 3-5 minutes, aiming for a crispy bottom and golden cheese topping.
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