Name: New York-Style Pizza In Crappy Oven
Prep time: 1 h
Cook time: 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Italian
Ingredients: For the dough - makes 4 (345) gram dough balls; 813 grams bread flour or roughly 6 ½ cups; 521 grams cold tap water or 2 ¼ cups; 3 grams instant yeast or 1 teaspoon; 16 grams fine sea salt or 2 ¾ teaspoons; 9.5 grams sugar or 2 ¼ teaspoons; 27 grams olive oil or 2 tablespoons; For the pizza; 1 345 gram dough ball; 10-12 ounces whole milk low moisture mozzarella cheese shredded; 9-10 ounce crushed tomatoes; 1 tablespoon semolina flour only for dusting wood pizza peel; ½ teaspoon dried oregano; 2 tablespoons Pecorino Romano cheese; ½ teaspoon Kosher salt

New York-Style Pizza In Crappy Oven is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Today we’re making authentic New York pizza (the pizza you’ll find all around the NYC metro) in an old home oven. Using a pizza steel is a game changer! First I’ll show you how to clean and season a cheap piece of 1/4″ steel. Then we’ll make New York cold fermented dough balls, and finally, cook pizzas on our steel in 6 minutes! This is episode 1 of the NY pizza series.

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New York-Style Pizza In Crappy Oven

Rating: 4.0/5
( 2 voted )

Serves: 4 Prep Time: 1 Hour Cooking Time: 05 Minutes 05 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

For the dough - makes 4 (345) gram dough balls

813 grams bread flour or roughly 6 ½ cups
521 grams cold tap water or 2 ¼ cups
3 grams instant yeast or 1 teaspoon
16 grams fine sea salt or 2 ¾ teaspoons
9.5 grams sugar or 2 ¼ teaspoons
27 grams olive oil or 2 tablespoons

For the pizza

1 345 gram dough ball
10-12 ounces whole milk low moisture mozzarella cheese shredded
9-10 ounce crushed tomatoes
1 tablespoon semolina flour only for dusting wood pizza peel
½ teaspoon dried oregano
2 tablespoons Pecorino Romano cheese
½ teaspoon Kosher salt

Instructions

Place the water in a large bowl. Mix together the dry ingredients in a separate bowl.
Add dry ingredients to water a bit at a time and mix thoroughly with a wooden spoon to form a dry rough mass.
Pour the oil over the dough, mix it in, and place all the rough dough onto a work surface. A large plastic cutting board works well to avoid any sticking.
Knead the dough for 5 minutes. If the dough is too sticky, place a clean bowl inverted over the dough and wait 30 minutes before resuming. Return to kneading after 30 minutes and make sure to knead the dough for at least 5 minutes total.
Place the bowl over the dough once more and let sit for 30-40 minutes to warm up.
Divide the dough into 4 equal-sized balls, weighing them to ensure they are roughly 345 grams (or 12 ounces) each.
Pull the dough towards its end repeatedly to form a smooth ball. Pinch the seam side and leave it on the bottom. Place the dough balls into an oiled bowl (use 1 tablespoon of olive oil and wipe it all over the bowl) and cover with plastic wrap. Refrigerate for at least 24 hours before using.
Making the pizza
Remove the dough from the refrigerator at least 2 hours prior to shaping.
Add the salt to the crushed tomatoes and mix. Place pizza steel on the second highest rack of the oven. Preheat the oven to the highest temperature for 45 minutes prior to shaping dough. Sprinkle semolina flour onto your wooden pizza peel and sprinkle regular flour onto a large work surface.
Carefully remove the dough ball from the container, without degassing, and drop it into a large container with flour. Flip the doughball over, then place the dough ball onto your floured work surface with the sticky side up (the side that faced down in the proofing container is the sticky side).
Begin opening the doughball by pressing down on the dough with fingertips to gently stretch it out. Form an outside crust or rim but don't touch the rim. Leave more thickness in the center of the dough. Rotate the dough (2-3 times) and gently stretch it to make it get larger.
Bring the dough onto the knuckles of your hands and with the sticky dough side facing up, stretch the dough to form a 15-16" circle. Once the circle is formed place it onto the wooden peel.
Make any gentle adjustments to stretch the pizza round, being careful to not deflate the rim. Hold the wooden peel and make sure the pizza moves back and forth. If it sticks at all add more semolina flour under the pizza and test again.
Spread the crushed tomato and salt mixture onto the pizza and then the mozzarella cheese taking care to not touch the rim. Sprinkle the oregano and Pecorino Romano onto the pizza.
Using an infrared digital thermometer, test that the pizza steel is at least 590f. Once the steel is hot enough carefully launch the pizza onto the steel and close the oven door. Rotate the pizza with a metal peel after 3 minutes and remove with the metal peel when done (approximately 6-7 minutes total cooking time).
Use a pizza cutting wheel to cut the pizza into 8 slices and enjoy your homemade New York pizza!

Notes

For Kitchen Aid mixer - combine water and half the dry ingredients and mix on speed setting 1 with a dough hook. Slowly add the remaining dry ingredients then the olive oil and mix for 4 more minutes on speed 1. Remove dough and hand knead for 1-2 minutes then ball.
Calorie info is for 1 New York pizza.
It is recommended to use a pizza steel. If using a pizza stone, the cooking time will be longer by about 3-4 minutes.
This dough recipe makes 4 (345) dough balls for 15-16" round New York pizzas.
Balling the dough tightly is most important for New York rounds.
Mixing "Instant dry yeast" with salt does not retard yeast growth.
The thickness factor (TF) for 14-16" New York round pies are .08 to .061
Freezing - The dough balls can be frozen for up 3 months. First cold ferment your dough for at least 24 hours, then wrap tightly in plastic wrap, and freeze.
Leftovers - Can be stored in the refrigerator for up to 3 days and in the freezer for up to 3 months. Reheat pizza in the oven at 350f until warm.
Baker's percentage: 64% hydration, .4% instant dry yeast, 2% sea salt, 1.2% sugar, 3.4% olive oil

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