New York Pizza!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In bowl, stir yest into water. Add oil salt, sugar, and flours and stir until no dry bits remain.

Step 2

▪Knead lightly with a squeezing motion 2 min. Continue kneading with your hand/palm for another minute and shape into a rough ball. (Dough temp should be 76F/25C).

Step 3

▪Rest 20 min covered.

Step 4

▪ Perform stretch and fold as shown in video. Round and tuck dough into a ball. Cover and rest again for 20 minutes.

Step 5

▪Perform final stretch and fold. Rest once more for 15 minutes.

Step 6

▪Divide into 4 × 385g pieces. Shape each piece by pulling sides into the middle, then rolling on the seam to shape into a ball as shown in video

Step 7

▪Place on parchment lined, oiled tray. Cover and refrigerate 24 hrs.

Step 8

Stir tomatoes with salt + sugar. Blend half til smooth, recombine.

Step 9

▪Remove dough from fridge 45–60 min before baking.

Step 10

▪Preheat oven 45 min with stone/steel on lowest rack to hottest temp (ideally 550°F/287°C) + second steel 8–10" above.

Step 11

▪Place dough ball on floured work surface, bottom side facing up. Flour dough, press and stretch into ~12" (34cm) round

Step 12

▪Place on semolina floured peel.

Step 13

Spread ~200g/5oz (3/4c) sauce, leaving 1/2" rim.

Step 14

▪Top with 175–200g mozz blend.

Step 15

▪Stretch pizza out to edges of the peel.

Step 16

▪Add pinch of flaky salt. Shimmy peel to check for sticking.

Step 17

▪Launch onto bottom steel. Bake ~3 min, rotate 180, then 2–3 min more until browned, bubbly, slightly charred.

Step 18

▪Cut into slices then re-heat individual slices on the bottom pizza steel for 90sec-2mins just before eating.