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Ingredients
•
637g (about 4 1/2 cups) bread flour,
plus more for dusting
•
1-1/2 tbs sugar
•
990g kosher salt (about 3 tsp)
•
2 tsp instant yeast
•
3 tbs extra-virgin olive oil
•
425g lukewarm water
•
1 batch New York Style Pizza Sauce
•
450g grated full-fat dry mozzarella
cheese (about 4 cups), placed in
freezer for at least 15 minutes
New York-Style Pizza
Cooking time: 30m – Temperature: 260°C
Method
1. Combine flour, sugar, salt, and yeast
in bowl of food processor. Pulse 3 to 4
times until incorporated. Add olive oil
and water. Run food processor until
mixture forms ball that rides around
the bowl above the blade, about 15
seconds. Continue processing 15
seconds longer.
2. Transfer dough ball to lightly floured
surface and knead once or twice by
hand until smooth ball is formed. It
should pass the windowpane test.
Divide dough into three even parts
and place each in a covered
quart-sized deli container or in a
zipper-lock freezer bag. Place in
refrigerator and allow to rise at least
one day, and up to 5 days.
3. At least two hours before baking,
remove dough from refrigerator and
shape into balls by gathering dough
towards bottom and pinching shut.
Flour well and place each one in a
separate medium mixing bowl. Cover
tightly with plastic wrap and allow to
rise at warm room temperature until
roughly doubled in volume.
4. 1 hour before baking, adjust oven rack
with pizza stone to middle position
and preheat oven to 260°C. Turn
single dough ball out onto lightly flour
surface. Gently press out dough into
rough 8-inch circle, leaving outer
1-inch higher than the rest. Gently
stretch dough by draping over
knuckles into a 12 to 14-inch circle
about ¼ inch thick. Transfer to pizza
peel.
(continued, see next page)
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