* 295 g Bread flour (12.8% protein) * 186 g Water * 8.85 g Salt * 9 g neutral vegetable oil * 6 g Sugar * 0.75 g Instant Dry Yeast * 0.1 – 0.15 g Ascorbic acid (optional)
## Sauce
* 200 g canned Tomatoes (e.g. Pelati by Mutti) * 10 g neutral vegetable oil * 2 g Sugar * 0.5 g Salt * a pinch or two of baking soda (optional)
## Toppings
* 250 g grated low-moisture mozzarella
## Making the Pizza
## Dough Preparation
1. Mix 40 ml of the measured water with salt and sugar in a small container, stirring until the solids have largely dissolved. 2. In a separate container, dissolve the dry yeast in 10 ml of water. 3. Now add the remaining water to the flour and knead everything briefly. 4. Let the prepared dough rest for half an hour – this process is called autolysis. 5. Now add the yeast-water mixture and the sugar-salt-water solution to the dough and knead everything thoroughly. The dough mass should be homogeneous after about 1-2 minutes. 6. Now add the oil and continue kneading until it is completely incorporated into the dough. 7. Let the dough rest again for 20 minutes and then perform a stretch and fold process three times at 20-minute intervals. 8. Then let the dough rise covered for about 12-18 hours at room temperature.
## On the Baking Day
1. Preheat your oven, along with the pizza stone/baking steel (lower third), for at least an hour at the highest setting (top and bottom heat). 2. Bring the tomatoes in a pot together with salt, sugar, oil and thyme/oregano to a boil and let them reduce slightly. 3. Put the grated cheese in a large bowl with water and wash off the cornstarch. Repeat this process about three times, or until the water remains (somewhat) clear. Then put the cheese in a sieve and let it drain for about an hour, preferably in the refrigerator.
## The Baking
1. Shape the dough, on a surface dusted with durum wheat flour, to the desired final size and place it on a pizza rack. Remove excess durum wheat flour from the edge of the dough with a soft brush. 2. Now distribute the tomato sauce with a wide spoon on the dough and sprinkle the previously washed and dried mozzarella on top. Ideally, it should be a little less in the middle. 3. Place the pizza screen directly on the floor of the preheated oven and bake the pizza for 6 minutes. During this, you should rotate the pizza 90 degrees every 60-90 seconds. 4. Now switch your oven to the grill function. 5. Place the pizza rack with the pizza on the pizza stone or baking steel (lower third) and bake for another 4-6 minutes, continuing to rotate the pizza 90 degrees every 60-90 seconds. 6. Remove the pizza from the oven and place it on a rack to cool slightly. Brush the edge of the pizza with some oil to highlight the golden color (wet effect). 7. Cut the pizza into pieces and enjoy the taste of your homemade New York-style pizza!
Note that this applies to my oven, which only has a lower and upper heating element + a grill (which only works on its own). The baking procedure may differ in your home oven.
4 Comments
# New York-style’ish Pizza Recipe
## Dough
* 295 g Bread flour (12.8% protein)
* 186 g Water
* 8.85 g Salt
* 9 g neutral vegetable oil
* 6 g Sugar
* 0.75 g Instant Dry Yeast
* 0.1 – 0.15 g Ascorbic acid (optional)
## Sauce
* 200 g canned Tomatoes (e.g. Pelati by Mutti)
* 10 g neutral vegetable oil
* 2 g Sugar
* 0.5 g Salt
* a pinch or two of baking soda (optional)
## Toppings
* 250 g grated low-moisture mozzarella
## Making the Pizza
## Dough Preparation
1. Mix 40 ml of the measured water with salt and sugar in a small container, stirring until the solids have largely dissolved.
2. In a separate container, dissolve the dry yeast in 10 ml of water.
3. Now add the remaining water to the flour and knead everything briefly.
4. Let the prepared dough rest for half an hour – this process is called autolysis.
5. Now add the yeast-water mixture and the sugar-salt-water solution to the dough and knead everything thoroughly. The dough mass should be homogeneous after about 1-2 minutes.
6. Now add the oil and continue kneading until it is completely incorporated into the dough.
7. Let the dough rest again for 20 minutes and then perform a stretch and fold process three times at 20-minute intervals.
8. Then let the dough rise covered for about 12-18 hours at room temperature.
## On the Baking Day
1. Preheat your oven, along with the pizza stone/baking steel (lower third), for at least an hour at the highest setting (top and bottom heat).
2. Bring the tomatoes in a pot together with salt, sugar, oil and thyme/oregano to a boil and let them reduce slightly.
3. Put the grated cheese in a large bowl with water and wash off the cornstarch. Repeat this process about three times, or until the water remains (somewhat) clear. Then put the cheese in a sieve and let it drain for about an hour, preferably in the refrigerator.
## The Baking
1. Shape the dough, on a surface dusted with durum wheat flour, to the desired final size and place it on a pizza rack. Remove excess durum wheat flour from the edge of the dough with a soft brush.
2. Now distribute the tomato sauce with a wide spoon on the dough and sprinkle the previously washed and dried mozzarella on top. Ideally, it should be a little less in the middle.
3. Place the pizza screen directly on the floor of the preheated oven and bake the pizza for 6 minutes. During this, you should rotate the pizza 90 degrees every 60-90 seconds.
4. Now switch your oven to the grill function.
5. Place the pizza rack with the pizza on the pizza stone or baking steel (lower third) and bake for another 4-6 minutes, continuing to rotate the pizza 90 degrees every 60-90 seconds.
6. Remove the pizza from the oven and place it on a rack to cool slightly. Brush the edge of the pizza with some oil to highlight the golden color (wet effect).
7. Cut the pizza into pieces and enjoy the taste of your homemade New York-style pizza!
Note that this applies to my oven, which only has a lower and upper heating element + a grill (which only works on its own). The baking procedure may differ in your home oven.
So uniform, nice.
Looks great! Thanks for sharing the recipe.
Now this is a good example of NY style.