New York Style Classic Pizza (Print Version)
# Ingredients:
→ Dough
01 -
22 1/2 ounces bread flour (638 g), plus more for dusting
02 -
0.5 ounce granulated sugar (15 g)
03 -
0.35 ounce kosher salt (10 g)
04 -
0.35 ounce instant yeast (10 g)
05 -
15 ounces lukewarm water (415 g)
06 -
3 tablespoons extra-virgin olive oil (45 ml)
→ Toppings
07 -
1 batch New York style pizza sauce
08 -
1 pound grated full-fat dry mozzarella cheese (454 g), placed in freezer for at least 15 minutes
# Instructions:
01 -
Combine flour, sugar, salt, and yeast in a bowl of food processor. Pulse 3 to 4 times to incorporate. Add water and olive oil. Run the food processor until mixture forms a ball riding around the bowl above the blade, about 15 seconds. Continue processing for another 15 seconds.
02 -
Transfer dough ball to a lightly floured surface and knead once or twice until smooth. Ensure it passes the windowpane test. Divide dough into three even portions and place each in a covered quart-sized deli container or freezer bag.
03 -
Place the dough in the refrigerator and allow to rise for at least 1 day and up to 5 days.
04 -
At least two hours before baking, remove dough from the refrigerator and shape each portion into balls by gathering the dough towards the bottom and pinching shut. Flour well and place in separate bowls. Cover tightly with plastic wrap and let rise at room temperature until roughly doubled in volume.
05 -
One hour before baking, position the oven rack with a pizza stone in the middle position and preheat to 500°F (260°C).
06 -
Turn a single dough ball onto a floured surface. Gently press into an 8-inch circle, leaving the outer inch higher than the rest. Stretch dough over knuckles to form a 12- to 14-inch circle about 1/4-inch thick. Transfer to pizza peel.
07 -
Spread approximately 2/3 cup of sauce evenly over the dough, leaving a 1/2- to 1-inch border. Evenly distribute 1/3 of the cheese over the sauce.
08 -
Slide pizza onto the baking stone and bake for 12 to 15 minutes, until the cheese is melted with browned spots and the crust is golden brown and puffed.
09 -
Transfer the pizza to a cutting board, slice, and serve immediately. Repeat steps with remaining dough, sauce, and cheese.
# Notes:
01 -
Using a food processor prevents over-oxidizing the dough, ensuring better flavor development.
02 -
Do not process more than one batch of dough at a time in the food processor to avoid inconsistencies.
03 -
Use the yeast manufacturer's recommended water temperature for optimal results.