🍕 New York Style Pizza
Ingredients
Forkish method pizza dough
This will make enough dough for 2-3x 10" pizzas, I'm guessing
- 500g flour (see flour note)
- ~350g (baker's percentage 70%) water at 90-95F
- 1 tsp commercial yeast (or sourdough starter etc.)
- ~10g salt
- mix flour and water. aiming for a mixture temperature of ~75F, so err higher on the water temperature if your kitchen is colder. leave it covered for 20 minutes to autolyze
- add yeast and salt, mix thoroughly. put in the fridge overnight, or up to 2-3 days
Flour note: ideally type 0 or 00; or anything with ~12% protein and fine mill. I've had good results with general purpose like KAF's Select Artisan. You can also use all-purpose or bread flour for just fine results too.
Pizza sauce
- canned or fresh roma tomatoes
- salt + pepper
- (optional) granulated garlic + onion
- (optional) ground or fresh oregano, basil
Immersion blender or food processor some canned or fresh roma tomatoes with some salt and pepper. Optionally add granulated garlic + onion, oregano (ground or fresh), basil.
Cheese
- low-moisture whole milk mozzerella
Low moisture has the melting profile for classic NY pizza.
Directions
Pizza steel recommended.
- heat steel or stone in oven to 500F, or higher if your oven supports it
- while it's heating, dough out of fridge and divide into balls
- once oven's ready, press out one of the pizza balls into form, add sauce and cheese
- bake for ~5-7 minutes, when the cheese is fully melted and pizza looks done