New York PizzaRecipe

1. 1.Combine flour, warm water (~85°F / 29°C — slightly warmer than cold-ferment to push the rise), salt, sugar, and DOUBLE the yeast (1% instead of 0.5%) in a stand-mixer bowl. HOLD BACK the oil for now. Mix on low until shaggy, about 2 minutes.
2. 2.Rest 5 minutes. This brief fermentolyse (mix-then-rest with all ingredients including salt and yeast — a relative of the true autolyse, which defers salt and yeast) hydrates the flour before kneading — even more useful in a same-day timeline because you skip the flavor development of the cold rest.
3. 3.Add the oil. Mix on low for 2 minutes, then medium for 6–8 minutes until smooth and slightly tacky. By hand: knead 10 minutes after the rest, adding oil in the last 3 minutes.
4. 4.The dough should be smooth, slightly tacky, and pass a soft windowpane test.

1. 1.Cover in an oiled bowl and let rest in a warm spot until doubled and visibly puffy.
2. 2.A turned-off oven with the light on, or the top of the fridge, holds about 78°F / 26°C. The warm bulk does the flavor-and-rise work in one stretch instead of overnight.

1. 1.Divide the dough into 4 equal pieces (~280g each) and form into tight balls.
2. 2.Place each ball in its own lightly oiled deli container or a single proofing tray with spacing.

1. 1.Cover and let the balls relax and rise at room temperature. They should look noticeably puffy and feel soft when poked.
2. 2.Preheat the oven to 500–550°F / 260–290°C with a baking stone or steel on the middle rack for at least 45 minutes.

Same-day balls have less time to develop tension than cold-ferment balls — handle them gently when shaping. They tear more easily.

1. 1.Generously flour a counter. Press one ball into a disk, leaving a half-inch rim.
2. 2.Lift onto your knuckles and gently rotate, letting gravity stretch it to 14 inches. Or use the slap-stretch method.
3. 3.Transfer to a floured peel. Top with sauce, low-moisture mozzarella, and any toppings.

1. 1.Slide the topped pizza onto the preheated stone.
2. 2.Bake 6–8 minutes until the bottom is golden-brown and crisp, the cheese is bubbling, and the rim is slightly charred.
3. 3.Slide onto a board, slice with a wheel into 8 wedges. Eat foldable.

1. 1.Combine flour, warm water (~80°F / 27°C), salt, sugar, and yeast in a stand-mixer bowl. HOLD BACK the oil for now. Mix on low until shaggy, about 2 minutes.
2. 2.Rest 5 minutes. This is a fermentolyse (mix-then-rest with all ingredients including salt and yeast) rather than a true autolyse (which defers salt and yeast). It still lets the flour fully hydrate and starts the gluten network before kneading — the result is more developed dough with less mechanical work.
3. 3.Add the oil. Mix on low for 2 minutes to incorporate (the dough will look greasy at first; it works in), then medium for 6–8 minutes until smooth and slightly tacky. By hand: knead 10 minutes after the rest, adding oil in the last 3 minutes.
4. 4.The dough should be smooth, slightly tacky, and pass a soft windowpane test.

1. 1.Cover in an oiled bowl and let rest until visibly puffed. About 1.5x volume.
2. 2.Most of the rise happens in the cold ferment; this is just to get fermentation started.

1. 1.Divide the dough into 4 equal pieces (~280g each) and form into tight balls.
2. 2.Place each ball in its own lightly oiled deli container or a single proofing tray with spacing.

1. 1.Cover and refrigerate. 24 hours minimum for good flavor; 48–72 is even better.
2. 2.The dough will roughly double in the fridge over the first 12 hours, then continue slowly fermenting.

Don't skip the cold ferment. NY pizza without it is just OK pizza, and the wait is the whole point.

1. 1.Take the balls out 60–90 minutes before baking. They need to warm up and relax. Cold dough fights the stretch and tears.
2. 2.Preheat the oven to 500–550°F / 260–290°C with a baking stone or steel on the middle rack for at least 45 minutes.

1. 1.Generously flour a counter. Press one ball into a disk, leaving a half-inch rim.
2. 2.Lift onto your knuckles and gently rotate, letting gravity stretch it to 14 inches. Or use the slap-stretch method. Slap the dough on the counter while pulling outward.
3. 3.Transfer to a floured peel. Top with sauce, low-moisture mozzarella, and any toppings.

1. 1.Slide the topped pizza onto the preheated stone.
2. 2.Bake 6–8 minutes until the bottom is golden-brown and crisp, the cheese is bubbling, and the rim is slightly charred.
3. 3.Slide onto a board, slice with a wheel into 8 wedges. Eat foldable.