New York Style Pizza

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.