NY Style Pizza
NY Style Pizza
Ingredients
For the Dough
- 500 grams bread flour
- 325 grams water
- 10 grams salt
- 2 grams instant yeast
- 10 grams olive oil
For the Toppings
- 1 can San Marzano tomatoes, for sauce
- 1 package low moisture mozzarella
- 1/2 cup Parmesan cheese, grated, as needed
- 1 tablespoon olive oil, for drizzling, as needed
- 1/4 cup fresh basil, for garnish, as needed
Instructions
- 1
In a large bowl, combine the bread flour, water, salt, and instant yeast. Mix the ingredients together until just combined.
⏱️ 5 min
- 2
Let the dough rest for 30 minutes.
⏱️ 30 min
- 3
Perform a stretch and fold technique on the dough 4 times, with 30-minute intervals between each fold.
⏱️ 120 min
- 4
Cover the dough and refrigerate for 24-48 hours.
⏱️ 2880 min
- 5
When ready to bake, take the dough out of the refrigerator 2 hours before baking to bring it to room temperature.
⏱️ 120 min
- 6
Stretch and shape the dough into an 18-inch pizza base.
⏱️ 5 min
- 7
Spread San Marzano tomatoes evenly over the pizza base as the sauce.
⏱️ 2 min
- 8
Layer low moisture mozzarella over the sauce.
⏱️ 1 min
- 9
Sprinkle Parmesan cheese generously on top and drizzle with olive oil.
⏱️ 1 min
- 10
Bake the pizza in an Ooni Koda 2 Pro pizza oven for approximately 90 seconds.
⏱️ 2 min•🌡️ 900
- 11
Once baked, remove the pizza from the oven. Garnish with fresh basil, slice, and serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
NY Style Pizza
For the Dough
- 500 grams bread flour
- 325 grams water
- 10 grams salt
- 2 grams instant yeast
- 10 grams olive oil
For the Toppings
- 1 can San Marzano tomatoes, for sauce
- 1 package low moisture mozzarella
- 1/2 cup Parmesan cheese, grated, as needed
- 1 tablespoon olive oil, for drizzling, as needed
- 1/4 cup fresh basil, for garnish, as needed
Instructions
- 1
In a large bowl, combine the bread flour, water, salt, and instant yeast. Mix the ingredients together until just combined.
⏱️ 5 min - 2
Let the dough rest for 30 minutes.
⏱️ 30 min - 3
Perform a stretch and fold technique on the dough 4 times, with 30-minute intervals between each fold.
⏱️ 120 min - 4
Cover the dough and refrigerate for 24-48 hours.
⏱️ 2880 min - 5
When ready to bake, take the dough out of the refrigerator 2 hours before baking to bring it to room temperature.
⏱️ 120 min - 6
Stretch and shape the dough into an 18-inch pizza base.
⏱️ 5 min - 7
Spread San Marzano tomatoes evenly over the pizza base as the sauce.
⏱️ 2 min - 8
Layer low moisture mozzarella over the sauce.
⏱️ 1 min - 9
Sprinkle Parmesan cheese generously on top and drizzle with olive oil.
⏱️ 1 min - 10
Bake the pizza in an Ooni Koda 2 Pro pizza oven for approximately 90 seconds.
⏱️ 2 min•🌡️ 900 - 11
Once baked, remove the pizza from the oven. Garnish with fresh basil, slice, and serve hot.
⏱️ 1 min