New York Style Pizza
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One of the best perks about living in NYC is having access to the best pizza in the country. Nothing beats a classic New York slice, and for anyone who is familiar with NYC’s food scene, you’ll know that there are tons of pizza joints, all adding their own little twist.
My top five pizza joints in NYC are Rubirosa, Lucali, Prince St. Pizza, L’industrie, and Best Pizza. If you live in NYC and have not been to any of these, or if you plan on visiting NYC, you have to make it to at least one.
But just because I have access to the best pizza, doesn’t mean I won’t make my own. This dough is pretty spot on to the classic NY slice. It’s a 70% hydrated dough, and the 20 hour bulk fermentation process not only brings in tons of flavor, but also allows for a super airy crust! By the time you’re ready to shape and top the pizza, the dough will be extreamly supple.
New York Style Pizza
- 500g Bread Flour, plus more for dusting
- 1g Instant Yeast
- 30g Extra Virgin Olive Oil
- 2 tsp salt
- 350g Water (about 95º to 110º)
- Pizza toppings of choice
Making the Dough
- In a large bowl, whisk together the bread flour along with the instant yeast until fully combined, and set aside.
- In a separate bowl/container, mix together the water, EVOO, and salt. Then pour the water mixture into the flour.
- Using a silicone spatula, mix until the dough starts to form and everything is fully combined. Then transfer the dough ball to a lightly floured work surface and knead for about 5 to 10 minutes until it comes together. Form into a dough ball and place it into a bowl big enough to allow the dough to rise at least double in size. Cover the bowl with plastic wrap and place in the fridge for the bulk proof.
- After 20 hours (or 3-4 hours before you plan on cooking), remove the dough from the fridge and transfer to a lightly floured work surface. Using a bench scraper (or knife), cut the dough into smaller portions. For personal 12 inch pies, your dough balls should be about 250g. For a large NY style pie, your dough balls should be about 400g.
- Once the dough is portioned out, roll into balls, and cover with a damp kitchen towel for 20-30 minutes. Transfer each ball to lightly oiled, lidded container, and allow the dough to proof for another 3-4 hours (see the equipment above for the deli containers I use).
Cooking the Pizza
- Place your baking steel (or pizza stone) about 3-6 inches below your broiler, and preheat your oven to 500º at least 45 minutes prior to cooking.
- Have a small bowl with bread flour, big enough to hold the dough ball, set aside.
- Transfer the dough ball to a lightly floured surface, and lightly press both sides of the dough ball into the bowl with flour. Then gently start shaping into a pizza.
- When you're ready to top your pizza, flour your pizza peel and transfer the dough to the peel (see notes). Give the peel a shake to make sure the pizza will easily slide off. Then top with your favorite toppings.
- Give the peel one more shake once the toppings are on, to make sure the pizza will still slide off. If there is too much friction, gently lift the front and sides of the dough and add some more flour.
- Then, using the pizza peel, slide the pizza onto your baking steel/pizza stone, and cook for 6-10 minutes, turning it 180º halfway through. Depending on the actual internal temperature of your oven, it might take longer than 10 minutes. You'll want the dough to slightly puff up, get golden brown, and sound slightly hollow when you knock on the crust.
- Once done, remove the pizza from the oven and set on a wire rack to slightly cool. If you don't have a wire rack, place some corn meal on a flat surface, and transfer the pizza on top of the corn meal. The corn meal will act as a divider so the bottom of the pizza doesn't steam.
500 bread flour? How much is that? Ounces, milligrams, pounds, tons, truck loads?
Looks delicious But, can you state the amounts in ounces. Lbs, cups and teaspoons or tablespoons. Im not so fast with the metric system.