How to Make A Perfect New York Pizza Slice At Home

Ingredients

• 575 g Water (room temperature 68‑70°F (20‑21°C))
• 10 g Instant Yeast (or active dry yeast (use 12 g))
• 20 g Extra Virgin Olive Oil (about 1½ tbsp)
• 25 g Granulated Sugar
• 20 g Salt (fine table salt)
• 450 g All‑Purpose Flour
• 450 g Bread Flour
• 225 g Part‑Skim Mozzarella (shredded)
• 225 g Full‑Fat Mozzarella (shredded; ask deli for a block)
• 800 g Crushed Tomatoes (28 oz can, preferably San Marzano style)
• 15 g Sugar (for sauce)
• 8 g Salt (for sauce)
• 30 g Semolina Flour (for dusting pizza peel)
• 2 g Flake Sea Salt (e.g., Maldon) (sprinkle on finished pizza)
• 10 ml Olive Oil Spray (lightly spray dough trays)

Instructions

1. Combine liquid ingredients

   Measure 575 g water (68‑70°F) in the mixing bowl, add 10 g instant yeast, 20 g olive oil, 25 g sugar, and 20 g salt. Stir until the yeast dissolves.

   Time: PT5M

2. Add flours and mix

   Add 450 g all‑purpose flour and 450 g bread flour to the bowl. Using a sturdy spoon, stir until the mixture forms a shaggy dough.

   Time: PT5M

3. Initial hand knead

   Wet your hands and use a claw‑grip to knead the shaggy mass for about 2 minutes, breaking up dry lumps.

   Time: PT2M

4. Check dough temperature

   Insert a probe thermometer into the dough; it should read 76‑78°F (24‑26°C). Adjust with a few seconds of extra kneading or a brief rest if needed.

   Time: PT1M

5. First bulk fermentation

   Cover the bowl with a lid or towel and let the dough rest for 20 minutes.

   Time: PT20M

6. First stretch‑and‑fold

   Perform 4‑5 stretch‑and‑fold cycles: pull a portion of dough until tension, then fold it back over. Repeat around the bowl.

   Time: PT5M

7. Second bulk fermentation

   Cover again and let the dough rest another 20 minutes.

   Time: PT20M

8. Second stretch‑and‑fold

   Repeat the stretch‑and‑fold technique exactly as before.

   Time: PT5M

9. Final short rest

   Cover and let the dough relax for 15 minutes so it becomes easier to divide.

   Time: PT15M

10. Divide into dough balls

    Lightly dust a cutting board, flip the dough onto it, and using a kitchen scale cut the dough into four equal 385 g pieces.

    Time: PT5M

11. Shape dough balls

    For each piece, fold the “wings” over, rotate 90°, fold again, then roll into a tight ball using cupped hands.

    Time: PT5M

12. Cold ferment

    Place each ball on a parchment‑lined half‑sheet tray, lightly spray with olive oil, cover with a plastic lid, and refrigerate for at least 24 hours.

    Time: PT24H

13. Bring dough to room temperature

    45 minutes before baking, remove the dough balls from the fridge and let them sit uncovered at room temperature.

    Time: PT45M

14. Preheat oven with two pizza steels

    Place one pizza steel on the middle rack and a second steel on the rack above it. Preheat the oven to its maximum, 550°F (288°C), for at least 45 minutes.

    Time: PT45M

    Temperature: 550°F

15. Prepare pizza sauce

    Empty an 800 g can of crushed tomatoes into a bowl, add 15 g sugar and 8 g salt, stir to dissolve, then blend half of the mixture with an immersion blender until smooth.

    Time: PT5M

16. Grate cheeses

    Using a box grater, grate 225 g part‑skim mozzarella and 225 g full‑fat mozzarella. Set aside.

    Time: PT5M

17. Stretch pizza dough

    On a lightly floured surface, press the dough ball to form a 1‑inch thick edge, then stretch the center to about 8‑10 inches, finally pulling to 12‑14 inches using fingertip technique.

    Time: PT5M

18. Assemble pizza

    Dust the peel with semolina flour, transfer the stretched dough, spread a heaping ladle (≈5 oz) of sauce to the edges, sprinkle the grated cheese evenly, and finish with a pinch of flake sea salt.

    Time: PT3M

19. Bake pizza

    Slide the pizza onto the lower steel, bake for 6‑7 minutes total. After 3 minutes, rotate the pizza 180° with a turning peel and continue baking until the crust is golden and the cheese is bubbly.

    Time: PT7M

    Temperature: 550°F

20. Cool and serve

    Remove the pizza with a peel and place on a wire rack for 2 minutes before slicing.

    Time: PT2M

Nutrition Facts

Calories

1800

Protein

70 g

Carbohydrates

180 g

Fat

70 g

Fiber

6 g