Pizza

prep 2-3 days, cook 10 min
× 12
This recipe will give you a classic NY-style pizza, but a huge part of the final result is going to come down to the quality of tomato sauce, cheese and toppings you choose... so choose wisely!

1

  • 500 g
    water (110°F–115°F)
  • 3½ g
    instant dry yeast
  • 8 g
    sugar
Add the yeast and sugar to the water without stirring and wait about 5 minutes.

2

  • 800 g
    bread flour (King Arthur's)
  • 16 g
    salt
Stir the yeast mixture. In a separate bowl, combine the salt and flour. Gradually incorporate the flour mixture into the water until fully mixed.

3

  • 3 tsp
    olive oil
Add the oil and knead the dough, ensuring that the dough ends up between 75°F–80°F. Divide thedough into 3 equal portions and store in the refrigerator in an oiled ziploc bag. It should be allowed to rise slowly over 2–3 days before use. Freeze if not used in that time.

4

    Preheat a pizza stone in the oven to 550°F (this can take up to an hour).

    5

      Open up each portion of dough as described here, taking care not to de-gas the crust. Finish by spreading the dough on two overlapping pieces of parchment paper dusted with flour.

      6

      • 6 cups
        tomato purée (2 per pizza)
      • 12 oz
        mozzerella cheese, shredded (4 per pizza)
      Apply sauce, cheese, and your preferred toppings to each of the pizzas. Then, carefully slide the parchment paper with one pizza onto the hot stone, and then slide the parchment paper away, leaving the dough directly on the stone. Return to the oven and bake until the cheese is bubbling and the crust begins to turn golden brown (4–6 min). Repeat for the remaining pizzas.
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