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An updated guide to making authentic, thin, and foldable New York-style pizza in a home oven. This version emphasizes the use of a pizza steel, wet dough, and high-quality low-moisture mozzarella for a professional-grade crust and flavor.
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Mix and knead a high-hydration dough until elastic. → Divide and cold-ferment dough balls in the fridge for 1-7 days. → Preheat oven with a pizza steel at max temp for one hour. → Stretch cold dough thin and top with raw sauce and low-moisture mozzarella. → Bake quickly on the steel and rest on a rack before slicing.
Mix and knead a high-hydration dough until elastic. → Divide and cold-ferment dough balls in the fridge for 1-7 days. → Preheat oven with a pizza steel at max temp for one hour. → Stretch cold dough thin and top with raw sauce and low-moisture mozzarella. → Bake quickly on the steel and rest on a rack before slicing.
An updated guide to making authentic, thin, and foldable New York-style pizza in a home oven. This version emphasizes the use of a pizza steel, wet dough, and high-quality low-moisture mozzarella for a professional-grade crust and flavor.
Prepare the dough base by mixing warm water, sugar, and active dry yeast in a large bowl. Let it sit for 5 minutes to ensure the yeast is alive (it should foam).
Add olive oil, kosher salt, and bread flour. Mix with a spatula until combined.
Knead the dough by hand in the bowl. Add the minimum amount of extra flour needed to keep it workable but still wet. Knead for about 10 minutes until it passes the windowpane test (stretches thin without tearing).
Divide the dough into four equal balls. Place each in a glass container coated with olive oil. Ensure the dough balls are also lightly oiled.
Ferment the dough. Either let it rise at room temperature for 2 hours or, preferably, refrigerate for 1 to 7 days for better flavor and texture.
A pizza steel is superior to a stone for home ovens because it conducts heat faster, creating a crispier bottom.
Wet dough (high hydration) results in a lighter, crispier crust but is harder to handle; use flour sparingly.
Never pre-cook the canned tomato sauce; it will cook sufficiently in the oven and retain its brightness.
Keep the grated cheese cold until the moment you put it on the pizza to prevent it from becoming overly oily before the crust is done.
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