Ingredients:
- 300 g bread flour (or all-purpose flour for a slightly softer crust)
- 200 g warm water (around 40–43°C)
- 5 g sugar
- 5–6 g acceptable sea salt
- 12 g olive oil (plus extra for greasing)
- 4 g Active dry yeast
- optional 1 tsp diastatic malt in place of sugar
Instructions:
1. Bloom yeast (if using active dry):
Mix 200 grams of warm water with 5 grams of sugar and 4 grams of active dry yeast. Let it foam for 5–10 minutes.
(Skip this step if using 3g instant yeast — simply mix it directly into the flour.)
2. Mix the dough:
Combine 300g of flour and 6g of salt in a large bowl. Add the water-yeast mixture and 12 g of olive oil. Stir until combined. Knead by hand or mixer for 8–10 minutes until smooth and elastic.
3. Cold ferment:
Shape into a ball, lightly oil it, and place it in a covered bowl or container. Refrigerate for 24 hours or up to 72 hours for optimal flavor and texture.
(For same-day: proof at room temp for ~2 hours until doubled in size.)
4. Room temp rest:
Remove dough from the fridge for at least 1 hour before shaping to warm up and relax the gluten.
5. Oven setup:
Preheat the oven to 260°C (500°F) or as hot as possible. If using a pizza stone or steel, preheat it for at least 45 minutes.
6. Stretch the dough:
On a floured surface, gently stretch (or roll) the dough into a 14-inch (35 cm) circle. Transfer to a floured peel or parchment.
7. Add toppings:
Top with your favorite sauce and cheese — don’t overload — NY-style pizza is all about balance and that foldable slice.
8. Bake:
Bake for 7–10 minutes, until the crust is blistered and golden and the cheese is bubbling and slightly browned.
9. Cool & slice:
Let the pizza rest for 1 minute before slicing to keep the toppings in place.
1. Sugar (for browning & subtle sweetness)
- Already included: 5 g
- ✅ Helps with browning and fermentation.
2. Salt (for flavor depth)
- Already included: 6 g
- ✅ Do not reduce — it’s essential for flavor and gluten control.
3. Garlic Powder (savory boost)
- 1.5–2 g (about ½ tsp)
- 🔸 Adds depth without overwhelming the sauce and cheese.
4. Onion Powder (sweet-savory roundness)
- 1–1.5 g (about ¼–½ tsp)
- 🔸 Pairs subtly with garlic and gives warmth.
5. Dried Oregano (earthy, pizzeria classic)
- 1 g (about ½ tsp, crushed slightly between fingers)
- 🔸 Optional, but adds that nostalgic New York pizzeria aroma.
6. Black Pepper (light bite)
- 0.5 g (about ⅛ tsp, finely ground)
- 🔸 Use sparingly — you want it in the background.
7. Parmesan Powder (umami bomb, optional)
- 5 g (about 1 tbsp)
- 🔸 Provides a subtle, cheesy umami base — ideal if you opt for lighter toppings.
By Kyle J. Hayes
kylehayesblog.com
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