And declare I have nailed my homemade NY style pizza.



For anyone who cares….

Dough:

I use PizzApp to get the dough dialed in.
400 gm dough ball. Stretched into a 14 inch pizza. This gives the perfect NY style thickness of crust.
65% hydration
Flour combo of Bread Flour and AP flour at a 75:25 ratio
Salt 3%
sugar 3%
oil 3%
Instant Dry yeast 1.45 gm yes that is correct not that much yeast needed.

3 day total fermentation time. 2 hrs room temp, 3 days cold fridge fermentation.

Mix ingredients, hand knead for five minutes. Cover let sit for 15 min, do a quick knead wvery 15min. Total of 3 times. let sit at room temp for a total of 2 hrs from first start of mix time.

Then Place in covered container and place in fridge for three days. (If you double or triple the recipe which we do then on day two take out of fridge and divide into appropriate number of 400 gm dough balls and then put back into fridge for one more day)

Sauce:

One can of Cento san marzano tomatoes, crushed blended, warm up with tbsp olive oil, garlic S/P and 2 tbls of honey. Some chopped basil and oregano to taste. Let cool

Cheese:

75% Partly skimmed low moisture mozzarella 25% whole milk mozzarella

Toppings: optional

Natural casing pepperoni. Cut ultra thin
Sweated down/sauteed onions and mushrooms
Thin sliced olives.

Don’t over load on the combo of these


The Cook:

I don’t have a pizza oven because I don’t really need one to get the perfect bake.

Pull the dough from the fridge 3-4 hrs prior to cooking and let sit at room temperature. This is important. Needs to rest and come up to temp.

I use a 3/4 in thick 16 inch baking steel. Placed in the middle rack of oven. Set oven temp to 550.

Stretch the dough to 14in, Cook the pizza for 8-9 minutes until very slightly charred.

Pull from oven and grate and top with some pecorino and chopped basil.

Enjoy