New York-style pizza
Units
Temperature
Servings
Ingredients
Dough
- 200 g bread flour rounded
- 130 ml cool water rounded
- 4 g fine sea salt rounded
- 0.75 g instant yeast rounded
- 5 g sugar rounded
- 7 g olive oil rounded
For the peel
- 8 g fine semolina, for the peel rounded
Method
Method
- Mix the flour, water, salt, yeast, sugar, and oil until no dry flour remains. Rest for 15 minutes, then knead for 5 to 7 minutes, until smooth and elastic. The dough weighs about 345 g.
- Form a tight ball, place it in a lightly oiled covered container, and refrigerate for a 24 to 72 hour cold ferment. The dough should expand and show small bubbles, but it should not collapse.
- Take the dough out 2 hours before baking. Keep it covered while it warms and relaxes. Put a baking steel on a rack about 15 cm below the grill element, or use a baking stone on a lower rack.
- Heat the home oven at its maximum setting, ideally 250 to 275°C, for at least 60 minutes. A steel transfers heat faster than a stone. If using a stone, expect a longer bake and allow it to recover fully between pizzas.
- Coat the dough lightly in flour. Press gas from the centre while leaving a 1 to 2 cm rim, then lift it onto your knuckles and hand-toss or rotate it gently to a 35 cm round. Do not use a rolling pin. Transfer it to a semolina-dusted peel and check that it slides.
- Use the topping selector below for exact quantities and before-bake and after-bake steps. For this thin 35 cm base, keep the selected topping within its stated New York capacity and distribute it evenly, with no heavy mound in the centre. Work quickly and check that the topped round still slides freely on the peel.
- Launch onto the steel or stone. Bake for 5 to 7 minutes on steel, or about 8 to 11 minutes on stone, rotating once. Follow the selector for any ingredients held back until after baking. If the base is ready before the top, move the pizza to the upper rack and use the grill for 1 to 2 minutes while watching continuously.
- Move the pizza to a rack for 2 minutes before cutting. It is done when the underside and rim match the doneness cue and the slice folds lengthwise without cracking or drooping at the tip.
Notes
- Baker’s percentages: bread flour 100%, water 64%, salt 2%, instant yeast 0.4%, sugar 2.5%, and oil 3.4%. The exact 345 g dough ball is sized for one hand-tossed 35 cm round.
- New York pizza is thinner than the pan styles in this collection. Bread flour, cold fermentation, restrained topping, and direct contact with hot steel or stone produce the crisp-chewy, foldable structure.
- The topping selector is part of this style workflow. It supplies a tested load, assembly order, moisture preparation, and finishing steps without turning this dough page into one prescribed pizza.
- A home oven cannot reproduce the heat balance or throughput of a deck oven. The steel and optional grill finish compensate, but the bake will be longer and less even than in a slice shop.
- If the dough snaps back, cover it for 10 minutes and resume. If it tears, it was stretched too aggressively or remained too cold.
- Refrigerate cooled leftover slices in a sealed container for up to 3 days. Reheat directly on a hot steel, stone, or dry skillet until the base is crisp again.