A Day Making The World’s Pizza in Nyc

Ingredients

• 1500 g All-Purpose Italian Flour (Blend of 4–8 Italian flours (e.g., Tipo 00, Manitoba, whole wheat) for flavor and strength)
• 1050 g Water (New York City tap water, room temperature (20‑22°C))
• 200 g Sourdough Starter (Madre) (Active, bubbly starter fed with the same flour blend; no commercial yeast used)
• 40 g Sicilian Sea Salt (Adds flavor; added after initial gluten development)
• 400 g Buffalo Mozzarella (Drained for 3‑4 hours, then torn into 2‑3 cm pieces)
• 400 g San Marzano Tomatoes (Whole peeled, crushed by hand; high‑quality for sauce)
• 20 ml Extra Virgin Olive Oil (Drizzled on dough before baking)
• 10 g Fresh Basil Leaves (Added after bake for aroma)

Instructions

1. Weigh and Mix Flour

   Place the blended flours into the mixer bowl and weigh 1500 g. Start the mixer on low speed to aerate the flour for 30 seconds.

   Time: PT5M

2. Add Water and Starter (Autolyse)

   Add 1050 g water and 200 g active sourdough starter. Mix on low for 2 minutes until just combined. Let rest for 30 minutes (autolyse) to develop gluten.

   Time: PT35M

3. Incorporate Salt

   Sprinkle 40 g Sicilian sea salt over the dough. Increase mixer speed to medium and knead for 8 minutes until the dough becomes smooth and slightly tacky.

   Time: PT10M

4. Bulk Fermentation

   Transfer dough to a lightly oiled container, cover, and let ferment at 24‑26°C for 4 hours. Perform a series of stretch‑and‑folds every 30 minutes (4 folds total).

   Time: PT4H

   Temperature: 24-26°C

5. Divide and Ball

   Turn dough onto a floured surface, divide into 8 equal pieces (~250 g each). Quickly fold each piece into a tight ball, place on a floured tray, cover with a damp cloth.

   Time: PT20M

6. Cold Retard (Optional)

   If not baking immediately, refrigerate the balls for up to 24 hours. This improves flavor and makes the dough easier to stretch.

   Time: PT0M

   Temperature: 4°C

7. Preheat Wood‑Fired Oven

   Light the oven with birch and oak wood, building a fire 3‑4 hours before service. Aim for a floor temperature of 450‑500°C (842‑932°F). When the bricks turn black and the soot disappears, the oven is ready.

   Time: PT1H

   Temperature: 450-500°C

8. Shape Pizza Base

   On a well‑floured surface (use spolo flour), gently press each ball into a 10‑inch round, leaving a 1‑inch rim. Avoid pressing the edges; let the interior stay airy.

   Time: PT15M

9. Add Toppings

   Spread a thin layer of crushed San Marzano tomatoes, drizzle 5 ml olive oil, scatter torn buffalo mozzarella, and add a few basil leaves.

   Time: PT10M

10. Bake Pizza

    Slide pizza onto the oven floor with the metal peel. Bake for 2‑3 minutes, rotating once for even char. Remove with peel and let rest 30 seconds before serving.

    Time: PT2M

    Temperature: 450-500°C

11. Serve

    Drizzle a final splash of olive oil, add fresh basil if desired, and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Italian Flour: Bread Flour, Tipo 00 Flour
• Instead of Water: Filtered water
• Instead of Sourdough Starter (Madre): Levain, Poolish (if willing to use commercial yeast)
• Instead of Sicilian Sea Salt: Fine sea salt
• Instead of Buffalo Mozzarella: Fresh mozzarella, Low‑moisture mozzarella
• Instead of San Marzano Tomatoes: Roma tomatoes, canned plum tomatoes
• Instead of Extra Virgin Olive Oil: Avocado oil
• Instead of Fresh Basil Leaves: Arugula

Equipment Needed

• Digital Scale
• Stand Mixer with Dough Hook
• Bench Scraper
• Large Mixing Bowl
• Pizza Peel (metal)
• Wood‑Fired Pizza Oven
• Thermometer (oven/stone) (optional)
• Dough Container or Bannetons (optional)

Critical Steps — Do Not Skip

• Autolyse and proper hydration balance
• Adding salt after autolyse to avoid gluten inhibition
• Maintaining oven floor temperature of 450‑500°C
• Handling the high‑hydration dough gently to preserve air pockets
• Draining buffalo mozzarella to prevent soggy crust

Chef Tips from the Video

• Blend flours with varying protein levels (e.g., 00 for softness, Manitoba for strength) to achieve the perfect stretch.
• Use a wooden spatula to gently lift the dough during the quick fold; it preserves the airy structure.
• When the oven stones turn black and then re‑expose white stone, the oven has reached optimal temperature.

Troubleshooting

Storage

Refrigerator: Covered dough balls keep for up to 24 hours; mozzarella should stay in a separate container drained.

Freezer: Freeze dough balls wrapped tightly for up to 1 month; thaw in the fridge 12 hours before use.

Room temperature: Do not store dough at room temperature beyond the 4‑hour bulk fermentation.

Make-Ahead Tips

• Prepare the sourdough starter a day ahead and feed it to peak activity.
• Drain mozzarella 3‑4 hours before service and keep it covered in the fridge.
• Cold‑retard dough balls for up to 24 hours to develop flavor and improve stretchability.

Frequently Asked Questions