The best New York pizza recipe

 
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The best New York pizza recipe. Source: feelingfoodish.com

Ingredients

  • 6 cups (6 cups) flour, all purpose or bread 28 oz (796 grams)
  • 2 1/4 cups (2 1/4 cups) water 17.4 oz (493 grams or mls) Luke cold
  • 1 teaspoon (1 tsp) instant dry yeast (3.5 grams)
  • 2.5 teaspoons (2.5 tsp) salt (15.6 grams)
  • 2 teaspoons (2 tsp) sugar (7.8 grams)
  • 1 tablespoon (1 tbs) olive oil (11.8 ml)
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Directions

00:30
  • 1Place water in mixing bowl.
  • 2In a separate bowl, mix salt and yeast (and sugar if using) into flour
  • 3Combine flour/salt/yeast mixture into water and mix until all the flour has been incorporated.
  • 4After flour has been totally incorporated, add oil and knead for about 4 to 5 minutes (see note)
  • 5Test final dough temperature, which should ideally be between high 70s to low 80s (optional)
  • 6Divide dough into 4 equal pieces (using a digital scale if possible; each ball should weigh 11.5 oz [~326 grams]), shape into a ball, and place in greased, sealed quart-sized container or oiled/greased freezer bag and refrigerate overnight or up to 72 hours (After much experimenting, I have concluded that I like 3 days best but day 2 is good too).
  • 7The following day, remove your dough balls within 1 hour or less of baking and allow the dough to come to room temperature. (the dough will tend to blister more if the dough has not been allowed to come to room temperature however, I often bake coldish dough without problems, just some bubbling)
  • 8In the meantime, place your pizza stone in oven and preheat at 550 degrees (depending on thickness of your stone and your oven's power) for at least 1 hour
  • 9Open each dough ball using care not to degas, transfer to a pre-floured pizza peel (or on parchment paper), and top with your favorite sauce, cheese, or other toppings.
  • 10Transfer pizza from peel to oven or slide parchment paper onto preheated pizza pan/stone and bake for 4 to 6 minutes each until browned on top and cheese has melted but not burned.
 

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