New York Pizza

 

Ingredients

Dough

• 3 3/4 cups bread flour
• 1 1/4 cups water, chilled to below
  60°F
• 1 tablespoon olive oil
• 2 1/4 teaspoons kosher salt
• 1 3/4 teaspoons granulated sugar
• 3/4 teaspoon instant yeast
• All-purpose flour, for stretching

Sauce

• 28 ounces canned crushed

  tomatoes

• 3 1/2 cups canned passata
• 4 teaspoons kosher salt

Pizza

• 2 1/4 cups low-moisture whole milk mozzarella, shredded
• 2 1/4 cups low-moisture part-skim mozzarella, shredded
• 1 cup cup-and-char pepperoni
• 1/2 cup whole milk ricotta
• Pecorino Romano, freshly grated

Steps

Dough

1. Fit a stand mixer with the dough hook. Add the cold water and instant yeast to the mixer bowl and mix briefly.
2. Add the bread flour and olive oil and mix on low for 2 minutes.
3. Add the sugar and kosher salt and continue mixing on low for about 10 minutes, until the dough is smooth, elastic, and developed.
4. Cover the dough and rest at room temperature for 1-3 hours.
5. Divide the dough into two equal portions, about 14 ounces each. Shape each portion into a tight ball, sealing the seam underneath.
6. Place each dough ball in a lightly oiled container, cover tightly, and refrigerate for 2-4 days.
7. Tip: Three days is ideal for flavor and texture.
8. Remove the dough from the refrigerator and let it come fully to room temperature before stretching.
9. Tip: Cold dough can tear instead of stretching. This can take 3-4 hours, so plan ahead.
10. To stretch, coat the dough ball in flour and place it on the counter. Using your fingertips, gently press from the center outward, leaving about a 1/2-inch border untouched for the crust.
11. Press gently at first from the middle, then with more firmness as you work toward the edges. Rotate the dough as you go.
12. Once the dough has opened up, place both hands next to each other in the center of the dough, pull them apart gently, and rotate. Repeat until the dough reaches the desired size and thickness.

Sauce

1. Combine the crushed tomatoes. passata. and kosher salt in a bowl
2. Stir until combined. Do not cook the sauce; this is meant to stay fresh and bright.
3. Use about 2/3 cup sauce per pizza.
4. Tip: This makes significantly more sauce than needed for two pizzas.
   Portion the remaining sauce into containers and freeze for future pizzas.

Pizza

1. Place a pizza steel or stone in the oven and preheat the oven as high as it will go, ideally 500-550°F.
2. Stretch one dough ball and place it on a floured pizza peel.
3. Spread about 2/3 cup sauce across the stretched dough, leaving a 1/2-inch border.
4. Add about 4 ounces total shredded mozzarella per pizza, using a mix of the whole milk mozzarella and part-skim mozzarella
5. Tip: Keep the cheese coverage restrained, not heavy, so the pizza bakes up crisp instead of soggy.
6. Top with half of the cup-and-char pepperoni.
7. Bake on the preheated pizza steel or stone until the bottom is deeply golden, the cheese is bubbling, and the edges are beginning to char, about 5-8 minutes, depending on your oven.
8. Remove the pizza from the oven and immediately add dollops of whole milk ricotta across the hot pizza.
9. Finish with freshly grated Pecorino Romano, then slice and serve immediately. 

Source: Grillin After Dark