Homemade Pizza Dough – New York Pizza

Making the Dough

Balling and Cold Fermenting

Notes: Cold fermenting is crucial for developing the classic New York pizza flavor. Refrigerate for at least 24 hours, but 48 hours is the sweet spot.

Ingredients

1 tablespoon of olive oil

Instructions

Divide the dough into 4 equal-sized balls, weighing them to be roughly 345 grams each.

Form a smooth ball by repeatedly pulling the dough towards its end.

Pinch the seam on the bottom to seal it.

Place each dough ball into a bowl oiled with 1 tablespoon of olive oil, seam-side down.

Cover with plastic wrap and refrigerate for at least 24 hours before using. The dough can also be frozen for up to 3 months after this step.

Preparing for Baking

Notes: It is highly recommended to use a pizza steel for best results. A stone will work, but cooking times will be longer.

Ingredients

1 345 gram dough ball

9-10 ounces crushed tomatoes

1/2 teaspoon Kosher salt

10-12 ounces whole milk low moisture mozzarella cheese

Instructions

Remove the dough from the refrigerator at least 2 hours before you plan to shape it.

Place a pizza steel on the second highest rack of the oven and preheat to the highest temperature (525-550°F) for at least 45 minutes.

Add the kosher salt to the crushed tomatoes and mix.

Grate the mozzarella cheese and set it aside.

Shaping the Dough and Assembling the Pizza

Notes: Be careful not to press on the rim of the crust while stretching the dough to keep it airy.

Ingredients

1 tablespoon semolina flour

All-purpose flour for dusting

1/2 teaspoon dried oregano

2 tablespoons Pecorino Romano cheese

Instructions

Dust a wooden pizza peel with semolina flour and sprinkle all-purpose flour onto a large work surface.

Carefully remove the dough ball from its container, drop it into a bowl of flour to coat both sides.

Place the dough onto your floured work surface. Using your fingertips, press down on the dough to stretch it out, forming an outer rim.

Bring the dough onto your knuckles and stretch it into a 15-16 inch circle, then place it on the prepared wooden peel.

Spread the tomato mixture on the pizza, followed by the mozzarella, Pecorino Romano, and a sprinkle of oregano.

Baking the Pizza

Notes: Ensure the pizza slides freely on the peel before launching it into the oven. If it sticks, lift the edge and add more semolina flour underneath.

Instructions

Check that the pizza steel's temperature is at least 590°F using an infrared thermometer.

Carefully launch the pizza from the wooden peel onto the hot steel and close the oven door.

Bake for 3 minutes.

Use a metal peel to rotate the pizza 180 degrees and continue baking for another 3-4 minutes.

Remove the pizza from the oven with the metal peel. Let it rest briefly before slicing and serving.