New York
Style Pizza
Artisan NY Pizza crafted with love.
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Introduction
By: Chad V.
This simple, ready in under 12 hours, NY pizza (though cooked with firewood) will no doubt be your new go-to for pizza nights. From the crunch of the crust, to the flavorful blend of cheeses, every bite will captivate your taste buds. This 72% hydration recipe makes 2 large 15-inch pizzas, feel free to double or triple if you need more!
Prep Time:
1 1/2hrs
Total Time:
10 1/2hrs
Servings
4-6
Good For:
Friday Night Pizza
The Dough
– 500g T85 flour (or 00 flour)
– 350g filtered water
– 80g sourdough starter
– 14g fine sea salt
– 10g filtered water (mix with salt)
The Sauce
– 2c whole plum San Marzano or Alta Cucina tomatoes
– 8-10 basil leaves
– 7g fine sea salt
The Cheese
– 1c shredded mozzarella
– 1c shredded provolone
– 1c parmesano romano
Optional Toppings
Brussels Sprouts Pizza:
– 1c chopped brussels sprouts
– 1tbsp balsamic glaze
– 2tbsp sambal
Eggplant Pizza:
– 1/2 eggplant, thinly sliced
– 1tbsp olive oil
– 1tsp oregano
– 1tsp flaky sea salt
Mushroom & Garlic Pizza:
– 5-6 thinly sliced mushroom caps
– 4 cloves minced garlic
– 1/2tbsp olive oil
The Classic
– 1 ball burrata
– 7-8 basil leaves
– 1c arugula
– 1tbsp olive oil
– 1tsp flaky sea salt
– 1/2tsp ground black pepper
Click here for baker’s notes.
Step-by-Step Instructions.
Step 1. (9:00am)
Feed your starter. 4 hours before you plan on mixing, give that starter a little snack.
Step 2. (12:30pm)
Autolyse. 30 minutes before you plan on mixing, combine flour and water, and mix gently with your hands. This hydrates the flour and makes the dough taste infinitely better.
Step 3. (1:00pm)
Combine. Mix together (by hand!) autolysed flour and water, sourdough starter, and salt (+ the extra 10g water), for 5 minutes. Make sure to twist and mash the dough. Cover and let sit for 30 minutes.
Step 4. (1:30pm-3:00pm)
Stretch and fold. Do your first stretch and fold 30 minutes after you covered it. Repeat stretch and folds every 30 minutes (4 times total). The dough will start to tighten up and you’ll get a good “windowpane” when you stretch it. This is crucial for having a solid dough.
Step 5. (3:30pm-6:30pm)
Bulk ferment. Split the dough in half (either by weight, or eye it) and tightly shape into two rounds. Cover and let sit for 3 hours at room temperature.
Step 6. (6:00pm)
Prep. About an hour before you’re about to bake, fire up your wood oven with the pizza steel inside. (We have the Ooni Karu 16, but they also make some other really amazing outdoor ovens if you’re looking for something different.) We don’t want it get too hot, so don’t overload it with wood. We’d like it to stay around 500-525°F (260-274°C), so check the oven often and feed it with wood as needed. Then prep your sauce, cheese, and toppings.
*This recipe also works nicely in a conventional oven, just set it to 525°F (274°C) with the pizza steel inside on the 2nd from the top rack (my oven only goes to 525).
Step 7. (6:30pm)
Shape. Take one of the dough balls and place it onto a surface where you have enough space to shape it, along with a little bit of flour. Start by taking your fingers and gently pressing down and away on the top half, then flip it over and repeat. After that, you’re ready to start shaping it into a large round pizza, as thin as you’re able to.
Step 8. (6:50pm)
Add toppings. Add on 1 cup of sauce, then the cheese and any other toppings.
Step 9. (7:00pm)
Bake. Using a pizza peel, place the pizza into the oven, onto the pizza steel. Let it cook for about 1 minute, and then begin to rotate it every 30 seconds or so. About halfway through the 10-12 minute bake, take out the parchment paper and let the pizza cook directly on the steel for the remainder of the time, while still turning every 30 seconds.
*If you are cooking the pizza in a conventional oven, the total time is about 12-13 mins. You also don’t have to constantly rotate the pizza while it’s in the conventional oven, just turn it 180° about halfway through.
Step 10. (7:15pm)
Place the pizza onto a cooling rack for 2-3 minutes to let it cool down. Transfer it to a cutting board and slice it up into 8 pieces!
Step 11.
Bake the other pizza(s)!
Dough Notes:
– What is T85 flour? That was my initial question as well. It’s mainly used in artisan breads and contains a higher ash content with more germ and bran, which increases the nutritional value of the flour. It’s a great middle ground between bread flour and whole grain, and can be used as a substitute for almost every flour recipe.
Sauce Notes:
– I like to get canned whole plum tomatoes since they’re sweeter (Alta Cucina or San Marzano) and crush them by hand, add a few leaves of chopped basil, a pinch of sea salt, and mix it all together. Split this ratio between both pizzas.
Cheese Notes:
– This 3 cheese blend is unrivaled. Get blocks of these, hand-shred them, then mix together. Pre-shredded cheese contains starch, which doesn’t melt as nicely.
Optional Toppings:
– Mix together brussels sprouts, balsamic glaze, and sambal, and bake in the oven at 375 degrees for 10 minutes before adding to the pizza.
– Lay out thinly sliced eggplant and brush on olive oil on both sides. Sprinkle the oregano, sea salt, and pepper onto just the top side of the eggplant, and bake for 7 minutes at 375 degrees.
– Sautee mushrooms and garlic until fragrant, remove from stove top, and set aside. Add on top of pizza before launching into the oven.
The Classic:
– Substitute the cheese blend for burrata, which will be added after the pizza comes out of the oven. Mix the arugula, olive oil, salt, and pepper in a bowl, and spread it around the sauce and buratta.
General Notes:
– I strongly recommend the use of T85 flour, but you can also use 00 flour or bread flour instead. Both produce an excellent pizza as well. Just follow the same steps and ingredients!
– My starter is always made with T85 flour, but feel free to use bread flour if you prefer.
– HIGHLY recommend using a pizza steel. It stays hotter longer and gets the crust to the perfect crisp. A pizza stone definitely works as well, but I’d suggest you bake it at a lower temperature (450°F or 232°C) and leave a little longer of a gap in between cooking the pizzas so the stone can heat back up.
– You can adjust this however you’d like to accommodate your schedule. Either starting a little earlier or later totally works!
– Recommended items can be found here!
Products used in this recipe:
Flours from Central Milling:
