Recipe source: https://www.seriouseats.com/recipes/2010/10/new-york-style-pizza.html
Thick crust on the outside and soft crust otherwise so it is easy to fold. Thin and airy.
| Ingredient | Baker's percent (?) | For 2 pizzas | For 3 pizzas | For 4 pizzas |
|---|---|---|---|---|
| Bread flour1 | 100% | 320 g | 480 g | 635 g |
| Water | 67% | 215 g | 320 g | 425 g |
| Salt | 1.5% | 5 g | 7.5 g | 10 g |
| Instant yeast | 1 teaspoon (3.5 g) | 1.5 teaspoons (5 g) | 2 teaspoons (7 g) | |
| Sugar | 2 teaspoons (10 g) | 1 tablespoon (15 g) | 1.5 tablespoons (20 g) | |
| Olive oil | 1.5 tablespoons (20 g) | 2 tablespoons (30 g) | 3 tablespoons (40 g) |
- mix flour, yeast, sugar and salt until homogenous
- add lukewarm water and olive oil
- mix by hand or machine until dough is smooth and forms a ball
- cut into parts of the same size (one for each pizza) and put in zipper bags
- keep in fridge up to 24 hours
- at least 2 hours before baking form balls and flour well
- put into bowl and let rise until volume has doubled
- stretch dough with knuckles until evenly round, leave a 2 cm higher crust
- pre-heat oven at maximum temperature (300 °C if possible)
- use a pizza stone at middle level in oven
- bake until cheese is fully melted and starts to brown
- New York-Style Tomato Sauce
- dry, grated mozzarella cheese
Footnotes
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Wheat flour type 550 ↩