NY Pizza

 
 
 
 

Ingredients

Dough

  • 245g or 1c warm water (86F/30C)

  • 20g or 1.5tbsp olive oil

  • 4g or 1 rounded tsp instant yeast

  • 7g or 1 1/2tsp sugar

  • 375g or 2 2/3c AP flour (11.7% protein)

  • 9g or 1 1/2tsp salt

Sauce

  • 28oz can crushed toms

  • 2-3 tbsp tom paste

  • 7g salt

  • 1-2 clove garlic

  • pinch of rep chili flakes

  • 1 tsp oregano

  • 1/8C olive oil

  • 1/2 tsp sugar

Process

  1. Into bowl of stand mixer with dough hook, measure water, olive oil, yeast, sugar, sugar, salt, flour. Mix on low 3 min.

  2. Increase speed to med-high & continue mixing 4 more min until dough clears sides of bowl.

  3. Transfer dough to oiled bowl & let proof covered at room temp, 45 mins.

  4. Do 4-5 stretch & folds and 5-6 slap & folds shown @2:12. Cover, refrigerate to ferment, 6-24 hrs.

  5. For sauce, blend all ingredients together

  6. Flip dough onto floured surface & divide into 2 320g pieces. Preshape as shown @9:44. Place shaped balls onto floured tray, cover & proof at room temp, 90 min.

  7. Lightly flour dough ball & work surface, then use fingers to press dough out into a 7-8" circle with raised edge. Stretch dough further as shown @10:14. Dust pizza peel (or sheet tray) with semolina flour, then place dough onto peel.

  8. Spread about 3 spoonfuls of sauce, leaving a small border for the crust. Lightly sprinkle with shredded mozz. Add basil & fresh mozz. Drizzle with olive oil and sprinkle with flakey salt.

  9. Bake in 550F/287C oven on preheated stone/steel for 7-8min. You can also use baking sheet, but again watch bottom for burning with sheet.

 
 
 
Entree, PizzaKain Place-Hildesheim2