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NY Style

NY Style

by ppsguides

New York style at home. Bread Flour and Semolina blend, bake 450-550F home oven

4 servingsPrep 120mCook 6mTotal 126m

Many NY and NJ pizzerias have a full compliment of garlic powder or garlic salt, oregano, pepper flakes, parmesan powder shakers.

Dough

NY StyleAutolyze, 2h RT, 24h CT Mod1

This is a more modern new York style pizza dough. Maintains the history of some pizza makers adding oil to the dough. Flour blend favors the lower end of pizza baking temperatures so it works great in a home oven or pizza oven.

Ingredient%~g
Kirkland Bread FlourFlour80%~480g
Bob's SpeltFlour10%~60g
Bob's SemolinaFlour10%~60g
Cold WaterWater63%~378g
Sea Salt2.5%~15g
Extra virgin olive oil2%~12g
Instant Dry YeastLeaven0.3%~1.8g
  1. Get ingredients, mixing bowls, tools, and utensils ready
  2. Add water and oil to the mixer's bowl
  3. Add flour(s) to the mixer's bowl
  4. Mix slowest speed with dough hook just until it sticks together with no dry flour left on bottom
  5. Autolyze for 30 minutes
  6. Mix slowest speed with dough hook and add yeast
  7. Continue mixing on slowest speed and add salt
  8. Continue mixing on slowest speed for total 4 - 5 minutes
  9. Turn dough out onto dry surface (no flour, no oil)
  10. Hand knead dough until dough reaches 74F
  11. Ball up on one bulk dough and room temp ferment for 90-120 minutes
  12. Divide into equal parts, and ball up individual dough balls
  13. Store dough balls in pizza dough trays or lightly oiled plastic container with lid in refrigerator for 24 - 72 hours before use

Sauce

Basic Pizza Sauceoptimized for blender

This is a basic tomato sauce for pizza. The tomato's I use (Centos San Marzano whole-peeled) come with some basil in it. Adjust salt to taste or if your tomato's have more or less salt in them to begin with.

Some NY pizzerias add garlic or oregano, and maybe other spices to the sauce, while others add oregano when stretching/topping. I recommend not adding other seasoning unless you notice something missing or are looking for a specific flavor profile.

Ingredient%~g
Canned Whole-Peeled San Marzano TomatoBase100%~800g
Sea Salt0.5%~4g
  1. Remove carafe from blender
  2. Empty can content into carafe
  3. Add salt to carafe
  4. Cover carafe, return to blender
  5. Blend on lowest setting for ~10 seconds
  6. Remove carafe from blender
  7. Check tomato consistency and stir to ensure salt is incorporated
  8. Use, or portion and use right away and freeze the rest

Shaping

NY StyleHand

When topping this pie, leave around an inch between tomato sauce and edge. Use part-skim or whole-milk low moisture mozzarella cheese. I like to put a few leaves of basil under the cheese, just enough to have the smell of fresh basil in the first bite.

  1. Ensure pizza oven is at target temperature. Start stretching out dough after oven is ready to go
  2. Place peel next to your work area and dust with semolina
  3. Place a mound of semolina on your work surface, large enough to drop your dough onto and deep enough that it will stay above the work surface
  4. Using a scraper to remove dough from storage, preserve the bottom as the bottom and top as top, and place onto semolina mound upside-down. If the dough is mishapen, gently help it be round again now.
  5. Use fingers with light pressure, starting at the center and working towards the top, right to the edge. Flip dough and repeat, pressing dough out of other half/from the other side. Turn dough 90 degrees and repeat, then flip dough and repeat.
  6. For final stretch, pick up dough and rest the crust on your knuckles. Rotate the dough over your knuckles. Depending how strong your dough is, raise or lower dough off the work surface to adjust the effect of gravity stretching your dough
  7. Drop dough down onto launching peel, minimally adjusting back into shape
  8. Add sauce, take care not to press dough down into peel while spreading sauce
  9. Add cheese and toppings, take care not to stack more than one layer. Cheese can overlap or leave sauce exposed +/- 20%, toppings should be spread out - try it, adjust to taste
  10. This pizza must be baked now, continue to your baking steps

Baking

Pizza Stone High-Heat BakeHome500°F · 8 min

Similar to the 500-650F temperatures of electric and gas deck ovens that NY pizzerias use.

This process is perfect for a home oven or a lower temp deck/backyard pizza oven which compliments the dough in this guide. Take note the process steps try to give heads up to preheat your oven.

450F - bake for 7-9 minutes

550F - bake for 5-6 minutes

  1. Place pizza stone or steel on upper rack of cold oven. The height in the oven can help control intensity of heat across the top of the pizza
  2. Set oven to highest temperature (ideally 500°F, fan-enabled if convection) and preheat for up 1 hour.
  3. Check your stone or baking steel temperature after 30 mins. The oven should be preheated by now, and preheat additional time until your stone/steel is also up to temperature.
  4. Your pizza should be on a peel waiting to be launched at this time
  5. Look in the oven and target your pizza stone or baking steel
  6. Enter the oven with peel, parallel to the stone/steel and place the front edge of the peel on your target
  7. With a controlled, deliberate motion, drop the front of the pizza on to the stone
  8. Continuing the controlled, deliberate motion, keep momentum of pizza sliding off peel and laying on stone/steel
  9. Halfway through baking, use peel to rotate pizza. To prevent burning the crust, return the pizza to the same place on the stone/steel.
  10. Use peel to remove pizza and place on wire cooling rack for 2 - 3 minutes
  11. Slice pizza through center every 60 degrees
  12. Enjoy a job well done

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