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New York Style Pizza (Same-Day Dough)
A step‑by‑step guide to making authentic New York‑style pizza at home using a same‑day dough. Kenji walks you through precise weighing, a short autolyse, two rises, high‑heat baking on a steel, and classic toppings for a thin, foldable slice.
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Cost Breakdown
Critical Success Points
- • 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
Safety Warnings
- • The baking steel becomes extremely hot; use oven mitts and a sturdy peel.
- • Hot oil and steam can cause burns when handling the dough after proofing.
- • Never leave the oven unattended while the pizza is baking.
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