New York-Style Pizza

Name: New York-Style Pizza
Ingredients: 19.5 oz. (550 g) bread flour; 1⅔ cups (340 g) cold water; ⅛ oz. (3 g) active dry yeast; 2 tsp (10 g) fine sea salt; 1 tbsp (15 g) extra virgin olive oil; 28 oz. (750 g) can of whole peeled tomatoes; 1 tsp (5 mL) oregano; 1 tsp (5 mL) garlic salt; ¼ cup (60 mL) water; 1 lb. (450 g) whole milk mozzarella; 1 lb. (450 g) brick of skim mozzarella

Crust, sauce, cheese...this is your essential New-York-style pizza recipe. Embellish if you must, or just enjoy this classic recipe from our friend Miriam Weiskind from the thezareport.

Ingredients

19.5 oz. (550 g) bread flour
1⅔ cups (340 g) cold water
⅛ oz. (3 g) active dry yeast
2 tsp (10 g) fine sea salt
1 tbsp (15 g) extra virgin olive oil

28 oz. (750 g) can of whole peeled tomatoes
1 tsp (5 mL) oregano
1 tsp (5 mL) garlic salt
¼ cup (60 mL) water

1 lb. (450 g) whole milk mozzarella
1 lb. (450 g) brick of skim mozzarella

Directions

Using a scale, measure out the flour.
In a bowl, combine the yeast and flour; stir to incorporate the dry mix. Form into a “castle and moat” so that the water will pour around the outside of the flour/yeast pile.
Slowly pour water into the bowl so it goes into the “moat” then use a spatula to slowly incorporate the flour and yeast mixture with the water.
Once all the ingredients are incorporated, use your hand to scoop the mixture up from the bottom and fold over within the bowl. You will repeat this until you have a ball of dough without flour all over the bowl.
Cover the bowl with a damp towel for 20 minutes.
Measure out salt and oil in separate bowls.
Uncover the dough and pour salt over. Pat the salt onto the dough, the begin to fold into the dough until you cannot feel the salt any longer. Fold enough times to form a ball.
Pour the oil onto the dough and repeat stretching and kneading until the oil is mostly incorporated. You can add a pinch of flour to help the oil absorb after 5 minutes of kneading.
Remove the dough from the bowl and rest on the counter for 2 minutes. Fold, stretch, and knead on the counter until the dough begins to feel smooth (about 2 minutes). Let the dough rest for 2 minutes.
Repeat kneading and stretching so that dough is smooth. Let rest for 2 minutes.
Cut the dough into 3 equal pieces each. Gently fold the dough with your palms to create a ball. Lightly oil plastic containers and then place each ball in a container. Cover and store in the fridge a minimum of 24 hours to 4 days.
To make the pizza sauce, place tomatoes in a 1 qt. (1 L) container.
Using an immersion blender or blender, gently pulsate, moving up and down, until the tomatoes are milled down.
Add the oregano, garlic salt, and water to container. Put a lid on and shake to mix all the ingredients.
Shred both blocks of cheese into a large bowl.
Gently mix by hand.
Preheat your Pizza Stone in a 450°F (230°C) for up to 30 minutes.
Remove dough from the container, sprinkle flour onto the dough and hold upside down, while allowing the dough ball to gently fall into your hand. Place onto the counter with bread flour. Gently coat the dough so it won’t stick to your hands. I like to gently push the dough out on top and bottom of the ball. The bottom is the part that was face down in container. We want to bake with the pretty side face-up.
Placing the dough on Pizza Peel. I use a semolina flour, but you can also use some of your bread flour. Sprinkle onto the peel so that it doesn’t stick. Be careful to not use too much because the flour will taste bitter if you use too much. Do a little shake to make sure the dough slides around. If so, top gently with ingredients but NEVER press down hard (this is how it gets stuck to the peel).
Add the sauce and toppings.
Place in the oven about 6” (15 cm) from the broiler and carefully spin the pizza every 2 minutes while baking until done.