A New York slice for Babe made in the new @gozney Arc XL 🔥

Ingredients

• 3.5 cups Bread Flour (high‑protein flour for chewiness)
• 1.25 cups Water (lukewarm (about 105°F / 40°C))
• 2 teaspoons Instant Yeast (active dry or instant)
• 1 tablespoon Granulated Sugar (feeds the yeast)
• 2 teaspoons Salt (enhances flavor)
• 2 tablespoons Olive Oil (adds tenderness to crust)
• 1 cup Canned Crushed Tomatoes (base for pizza sauce)
• 2 cloves Garlic (minced)
• 1 teaspoon Dried Oregano (seasoning for sauce)
• 12 ounces Mozzarella Cheese (shredded, low‑moisture)

Instructions

1. Activate Yeast

   In a small bowl, combine lukewarm water, sugar, and instant yeast. Stir gently and let sit for 5 minutes until frothy.

   Time: PT5M

2. Mix Dry Ingredients

   In a large mixing bowl, whisk together bread flour and salt.

   Time: PT2M

3. Combine Wet and Dry

   Make a well in the flour mixture, pour in the yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.

   Time: PT3M

4. Knead the Dough

   Knead on a lightly floured surface for 8‑10 minutes until smooth and elastic, or use a stand mixer on low speed for 5 minutes.

   Time: PT10M

5. First Rise

   Shape the dough into a ball, coat lightly with olive oil, place in the bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour or until doubled in size.

   Time: PT1H

6. Prepare Sauce

   While the dough rises, combine crushed tomatoes, minced garlic, oregano, and a pinch of salt in a bowl. Mix well.

   Time: PT5M

7. Preheat Oven & Stone

   Place the pizza stone on the middle rack and preheat the oven to 500°F (260°C) for at least 30 minutes.

   Time: PT30M

   Temperature: 500°F

8. Shape the Pizza Base

   Punch down the risen dough, divide into two equal pieces (for two 12‑inch pizzas) or keep whole for one large pizza. Stretch or roll each piece on a floured surface to a 12‑inch circle, leaving a slightly thicker edge.

   Time: PT5M

9. Assemble Pizza

   Transfer the stretched dough onto a parchment‑lined pizza peel. Spread a thin layer of sauce, sprinkle shredded mozzarella evenly, and add any optional toppings.

   Time: PT5M

10. Bake

    Slide the pizza onto the preheated stone. Bake for 10‑12 minutes, or until the crust is golden and the cheese is bubbling and lightly browned.

    Time: PT12M

    Temperature: 500°F

11. Cool & Slice

    Remove pizza with the peel, let rest for 2 minutes, then slice with a pizza cutter.

    Time: PT2M

Nutrition Facts

Calories

300

Protein

12g

Carbohydrates

35g

Fat

12g

Fiber

2g