New York Style Pizza

Ingredients

• 500 g Bread Flour (High‑protein flour for chewiness)
• 325 ml Water (Lukewarm, about 105°F (40°C))
• 7 g Instant Yeast (2 tsp; active dry yeast works too)
• 10 g Sugar (2 tsp, feeds the yeast)
• 10 g Salt (2 tsp fine sea salt)
• 15 ml Olive Oil (1 tbsp extra‑virgin)
• 400 g Canned Crushed Tomatoes (One 14‑oz can, preferably San Marzano)
• 2 cloves Garlic (Minced)
• 1 tsp Dried Oregano (Ground)
• 5 leaves Fresh Basil (Torn, optional)
• 10 ml Olive Oil (2 tsp for sauce)
• 2 g Salt (1/4 tsp for sauce)
• 1 g Black Pepper (1/4 tsp freshly ground)
• 300 g Low‑Moisture Mozzarella (Shredded)
• 20 g Parmesan Cheese (Finely grated)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl whisk together the bread flour, instant yeast, sugar, and salt until evenly distributed.

   Time: PT5M

2. Add Wet Ingredients and Knead

   Create a well in the center, pour in the lukewarm water and olive oil, then mix with a spoon until a shaggy dough forms. Knead by hand or with a stand mixer for about 10 minutes until the dough is smooth, elastic, and pulls away from the bowl.

   Time: PT10M

3. First Fermentation (Bulk Rise)

   Shape the dough into a ball, lightly coat with olive oil, cover the bowl tightly with plastic wrap, and let it rise at room temperature (around 70°F/21°C) for 1 hour 30 minutes, or until doubled in size.

   Time: PT1H30M

4. Prepare Tomato Sauce

   While the dough rises, heat 2 tsp olive oil in a saucepan over medium heat. Add minced garlic and sauté 30 seconds. Stir in crushed tomatoes, dried oregano, a pinch of salt and pepper. Simmer gently for 10‑15 minutes, then stir in torn basil leaves and remove from heat.

   Time: PT15M

   Temperature: Medium heat

5. Preheat Oven and Pizza Stone

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

   Time: PT30M

   Temperature: 500°F

6. Divide and Shape Dough

   Punch down the risen dough, turn it onto a lightly floured surface, and divide into two equal portions (about 350 g each). Shape each portion into a tight ball, cover, and let rest 10 minutes. Then stretch or roll each ball into a 12‑inch circle, leaving a slightly thicker edge for the crust.

   Time: PT10M

7. Top the Pizza

   Transfer the stretched dough onto a parchment‑lined pizza peel. Spread a thin layer (≈¼ cup) of tomato sauce, sprinkle evenly with shredded mozzarella, and finish with a light dusting of grated Parmesan.

   Time: PT5M

8. Bake Pizza

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

   Time: PT12M

   Temperature: 500°F

9. Cool and Slice

   Remove the pizza with the peel, let it rest 5 minutes on a cutting board, then slice with a sharp knife or pizza cutter. Serve hot and fold the slice in the classic New York style!

   Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g