New York Style Pizza

Dough

• 861g Kirkland Organic All-Purpose Flour
• 560g water
• 2.15g SAF gold instant yeast
• 17.2g fine sea salt

Pizza Sauce

• 1 can Bianco di Napoli whole peeled tomatoes

Pizza toppings (per pizza; 3 total)

• 6 oz pizza sauce (18 oz total)
• 6 oz shredded Trader Joe's whole milk low moisture mozzarella (18 oz total)
• 28 g pecorino romano (84 g total)
• Olive oil
• 50g Semolina flour + 50g all purpose flour for dusting
• ⅛ tsp dried oregano (⅜ tsp total)

Dough

1. Fill a pitcher with water and ice and let it chill down. Weigh out the water only — keep the ice out of the mixer bowl.
2. Add the water, flour, fine sea salt, and SAF gold instant yeast to the spiral mixer all at once.
3. Mix at 40% speed until the dough reads 72°F on your IR thermometer. Scrape the bowl and hook down with your bench scraper if dough climbs.
4. Transfer the dough to your bench. Knead shortly, guide dough with bench scraper into the form of a ball, place in a bowl, cover with saran wrap, and allow it to rest at room temperature for 1.5h.
5. Divide and shape dough into 3 balls, shooting for 480g each (1440g total dough). Pull four times in gentle circles on your unfloured bench until smooth on the top. Pinch any bottom seam that remains. Circular dough balls make circular pizzas 🙂 (video).
6. Grease your proofing container with canola oil. Transfer the dough to the container with your bench scraper. After placing in a proofing container, lightly oil your hands and gently rub the top of the dough to make it less sticky and retain moisture. Cover and place in the refrigerator for 2-3 days.

Pre-Assembly

1. Pizza sauce: Drain off ¼ cup of water from the can, then hand crush or mill the tomatoes to a smooth, easy-to-spread consistency. Place sauce in a small bowl and cover with saran wrap. It's ok to freeze / refrigerate for a bit, but always bring to room temperature immediately before use to avoid gummy pizza.
2. Cheese: Grate the mozzarella and finely grate the romano.
3. Bench flour: Mix 50/50 semolina + all purpose flour in a small bowl and set aside.

Pizza Assembly

1. The day you plan to bake, remove dough from the refrigerator and allow the dough to rest for 2 hours.
2. Preheat your oven on low for 30 minutes with rotation activated, then begin prepping the pizza.
3. Lightly dust your wooden peel with bench flour.
4. Remove dough with your bench scraper and cover liberally with bench flour.
5. Stretch dough to 16 inches (video).
6. Place the dough on the peel with the rough bottom side facing up.
7. Apply sauce to the pizza in a circular motion with a large spoon all the way to the raised portion that will become your crust.
8. Pinch dried oregano in your fingers to oxidize and spread over the top of the sauce.
9. Spread Romano cheese evenly over the entire pizza, covering as much of the sauce as possible.
10. Scatter the shredded mozzarella evenly over the top.

Launch / Bake

1. Once the pizza is built, turn the oven off. Wait until the center of the stone reads 630°F on your IR thermometer.
2. Turn the oven back on to medium with rotation off and launch the pizza in the center of the stone. Turn rotation back off.
3. Bake for 5-6 minutes, rotating frequently. If the bottom is running ahead of the top, slide the pizza onto a screen just before the bottom reaches the doneness you want and finish the bake on the screen.
4. Remove the pizza from the oven with your large metal peel and place on a wire rack.
5. Transfer the pizza to a cutting board, slice, and return to the wire rack to keep crispy.
6. Serve hot.

• Kitchen scale
• Bench dough scraper
• Ooni Halo Pro Spiral Mixer
• 9" proofing tins (lids)
• Infrared thermometer
• Wood peel for launching
• Metal peels
• Pizza oven
• 16" pizza screen
• Wire rack
• Pizza cutter

Nice to haves

• Large rotary cheese grater
• Fine rotary cheese grater