New York Style Pizza (Same-Day Dough)

Ingredients

• 500 g All-Purpose Flour (King Arthur brand, sifted)
• 12.5 g Salt (Fine sea salt)
• 2 g Instant Yeast (Rapid‑rise, instant)
• 5 g Sugar (Granulated)
• 20 g Vegetable Shortening (Neutral flavor; can substitute oil)
• 300 g Water (Warm, about 90 °C)
• 10 g Semolina (For dusting the work surface)
• 5 g Olive Oil (For lightly oiling proofing containers)
• 400 g Canned Crushed Tomatoes (28 oz can, preferably San Marzano)
• 200 g Whole Milk Low‑Moisture Mozzarella (Shredded or sliced; deli counter)
• 20 g Parmesan Cheese (Freshly grated)
• 1 tsp Dried Oregano (About 1 g)
• 5 g Fresh Basil Leaves (Handful, torn)
• 5 g Extra Virgin Olive Oil (Finishing drizzle)

Instructions

1. Weigh All Ingredients

   Using a digital scale, weigh 500 g flour, 12.5 g salt, 2 g instant yeast, 5 g sugar, 20 g shortening, and 300 g warm water (≈90 °C).

   Time: PT5M

2. Combine Dry Ingredients

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

   Time: PT2M

3. Add Fat and Water

   Add the vegetable shortening and warm water to the dry mix. Stir with a spatula until a shaggy, uneven mass forms.

   Time: PT3M

4. Autolyse Rest

   Cover the bowl with plastic wrap and let the dough rest for 15 minutes. This allows the flour to fully hydrate.

   Time: PT15M

5. Knead to a Smooth Ball

   Attach the dough hook and knead on speed 3 for about 5 minutes, or until the dough forms a glossy, satiny ball with no dry patches.

   Time: PT5M

6. First (Bulk) Fermentation

   Transfer the dough to a lightly oiled container, cover, and let sit at room temperature for 2 hours, or until noticeably puffed.

   Time: PT2H

7. Divide and Shape Balls

   Turn the dough onto a lightly oiled work surface, divide into two equal 250 g pieces, and shape each into a tight ball by tucking the edges underneath.

   Time: PT5M

8. Second Rise (Proof)

   Place each ball seam‑side down in a oiled proofing container, cover, and let rise for another 2 hours until doubled in size.

   Time: PT2H

9. Preheat Oven and Steel

   Place the baking steel on the middle rack and preheat the oven to 550 °F (285 °C) for at least 45 minutes.

   Time: PT45M

   Temperature: 550°F

10. Stretch the Dough

    Generously dust a work surface with semolina. Gently press the dough ball to form a small crater, then use fingertip stretches followed by knuckle stretches to expand it to a 15‑16 inch circle.

    Time: PT10M

11. Add Toppings

    Spread a thin layer of crushed tomato sauce, sprinkle shredded mozzarella, a pinch of Parmesan, dried oregano, and a few torn basil leaves.

    Time: PT5M

12. Bake the Pizza

    Slide the pizza onto the preheated steel using the peel. Bake for 5‑6 minutes, rotating the pizza halfway through for even browning.

    Time: PT6M

    Temperature: 550°F

13. Finish and Rest

    Remove pizza, drizzle with a little extra‑virgin olive oil, add fresh basil leaves, and let rest 2 minutes before slicing.

    Time: PT2M

14. Slice and Serve

    Use a pizza cutter to cut into 8 slices. Serve hot, folded in half if desired.

    Time: PT2M

Nutrition Facts

Calories

530

Protein

20 g

Carbohydrates

70 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Tipo 00 Flour
• Instead of Instant Yeast: Active Dry Yeast (use 2.5 g)
• Instead of Vegetable Shortening: Olive Oil (20 g), Butter (20 g)
• Instead of Semolina: Cornmeal, Bread Flour
• Instead of Canned Crushed Tomatoes: Fresh tomatoes blended
• Instead of Whole Milk Low‑Moisture Mozzarella: Part‑skim mozzarella
• Instead of Parmesan Cheese: Pecorino Romano

Equipment Needed

• Digital Kitchen Scale
• Stand Mixer (KitchenAid or equivalent)
• Mixing Bowl
• Bench Scraper / Dough Scraper
• Plastic Wrap
• Proofing Container (or two large bowls with lid)
• Baking Steel
• Pizza Peel
• Oven
• Pizza Cutter
• Sauce Spoon or Ladle (optional)
• Kitchen Towel (optional)

Critical Steps — Do Not Skip

• Accurate weighing of all ingredients
• 15‑minute autolyse rest
• Kneading to a smooth, satiny ball
• First bulk fermentation (2 h)
• Second proof (2 h)
• Preheating the baking steel to 550 °F for at least 45 min
• Stretching the dough without tearing
• Baking at high heat and rotating for even color

Chef Tips from the Video

• Use a high‑quality all‑purpose flour for a balance of chew and tenderness.
• A thin layer of semolina on the peel prevents sticking and adds a subtle crunch.
• Rotate the pizza halfway through baking for an even crust color.
• Finish with a drizzle of extra‑virgin olive oil and fresh basil for classic NY flavor.

Troubleshooting

Storage

Refrigerator: Cover dough balls tightly and refrigerate up to 3 days.

Freezer: Wrap each dough ball in plastic and freeze up to 1 month; thaw overnight in the fridge before use.

Room temperature: Baked pizza can sit at room temperature for up to 2 hours; reheat on steel if needed.

Make-Ahead Tips

• The dough can be refrigerated after the first rise for up to 3 days; shape into balls before chilling.
• Freeze dough balls after the second rise; thaw in the fridge overnight before stretching.