Caprese NY Style Pizza
Caprese NY Style Pizza
Ingredients
For the Dough
- 500 grams King Arthur bread flour
- 350 grams water
- 10 grams salt
- 3 grams instant yeast
- 10 grams olive oil
For the Toppings
- 1 pound fresh mozzarella, sliced or torn
- 1 28-ounce can San Marzano tomatoes, crushed for sauce
- 1/2 cup fresh basil, leaves, for topping and garnish
- 1/4 cup balsamic glaze, for drizzling, as needed
Instructions
- 1
In a large bowl, combine the 500 grams of King Arthur bread flour, 350 grams of water, 10 grams of salt, 3 grams of instant yeast, and 10 grams of olive oil.
⏱️ 2 min
- 2
Mix all ingredients together until a shaggy dough forms. Ensure no dry flour remains.
⏱️ 3 min
- 3
Cover the bowl with plastic wrap or a damp towel and let the dough rest for 15 minutes.
- 4
Uncover the dough and knead it for 5 minutes on a lightly floured surface until it becomes smooth and elastic.
⏱️ 5 min
- 5
Place the kneaded dough back into the bowl, cover, and perform a bulk ferment at room temperature for 2 hours. The dough should significantly increase in size.
- 6
Gently divide the dough into two approximately 400 gram dough balls.
⏱️ 2 min
- 7
Shape each portion of dough into a tight ball and place it into a lightly oiled container. Ensure the containers are airtight.
⏱️ 3 min
- 8
Cold ferment the dough balls in the refrigerator for 24 to 72 hours. This slow fermentation develops flavor and texture.
- 9
When ready to make the pizza, remove a dough ball from the refrigerator at least 1 hour before baking to allow it to come to room temperature. Prepare the toppings by slicing or tearing the fresh mozzarella and crushing the San Marzano tomatoes for sauce.
⏱️ 15 min
- 10
Preheat your oven to 550°F (approximately 288°C) with a pizza stone or steel inside for at least 30 minutes.
00🌡️ 550
- 11
On a lightly floured surface or using semolina, gently stretch out one dough ball to form your pizza base to your desired thickness and shape.
⏱️ 3 min
- 12
Carefully transfer the stretched dough to a pizza peel dusted with flour or semolina. Add the crushed San Marzano tomato sauce onto the stretched dough, leaving a border for the crust.
⏱️ 1 min
- 13
Evenly distribute the fresh mozzarella over the sauce.
⏱️ 1 min
- 14
Place a few fresh basil leaves on top of the mozzarella before baking.
⏱️ 1 min
- 15
Carefully slide the pizza onto the preheated pizza stone or steel in the oven. Bake for 6-8 minutes, or until the crust is golden brown and the cheese is bubbly and slightly charred.
⏱️ 8 min•🌡️ 550
- 16
Once the pizza is baked, remove it from the oven. Garnish with more fresh basil leaves.
⏱️ 1 min
- 17
Drizzle with balsamic glaze before slicing and serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Caprese NY Style Pizza
For the Dough
- 500 grams King Arthur bread flour
- 350 grams water
- 10 grams salt
- 3 grams instant yeast
- 10 grams olive oil
For the Toppings
- 1 pound fresh mozzarella, sliced or torn
- 1 28-ounce can San Marzano tomatoes, crushed for sauce
- 1/2 cup fresh basil, leaves, for topping and garnish
- 1/4 cup balsamic glaze, for drizzling, as needed
Instructions
- 1
In a large bowl, combine the 500 grams of King Arthur bread flour, 350 grams of water, 10 grams of salt, 3 grams of instant yeast, and 10 grams of olive oil.
⏱️ 2 min - 2
Mix all ingredients together until a shaggy dough forms. Ensure no dry flour remains.
⏱️ 3 min - 3
Cover the bowl with plastic wrap or a damp towel and let the dough rest for 15 minutes.
- 4
Uncover the dough and knead it for 5 minutes on a lightly floured surface until it becomes smooth and elastic.
⏱️ 5 min - 5
Place the kneaded dough back into the bowl, cover, and perform a bulk ferment at room temperature for 2 hours. The dough should significantly increase in size.
- 6
Gently divide the dough into two approximately 400 gram dough balls.
⏱️ 2 min - 7
Shape each portion of dough into a tight ball and place it into a lightly oiled container. Ensure the containers are airtight.
⏱️ 3 min - 8
Cold ferment the dough balls in the refrigerator for 24 to 72 hours. This slow fermentation develops flavor and texture.
- 9
When ready to make the pizza, remove a dough ball from the refrigerator at least 1 hour before baking to allow it to come to room temperature. Prepare the toppings by slicing or tearing the fresh mozzarella and crushing the San Marzano tomatoes for sauce.
⏱️ 15 min - 10
Preheat your oven to 550°F (approximately 288°C) with a pizza stone or steel inside for at least 30 minutes.
00🌡️ 550 - 11
On a lightly floured surface or using semolina, gently stretch out one dough ball to form your pizza base to your desired thickness and shape.
⏱️ 3 min - 12
Carefully transfer the stretched dough to a pizza peel dusted with flour or semolina. Add the crushed San Marzano tomato sauce onto the stretched dough, leaving a border for the crust.
⏱️ 1 min - 13
Evenly distribute the fresh mozzarella over the sauce.
⏱️ 1 min - 14
Place a few fresh basil leaves on top of the mozzarella before baking.
⏱️ 1 min - 15
Carefully slide the pizza onto the preheated pizza stone or steel in the oven. Bake for 6-8 minutes, or until the crust is golden brown and the cheese is bubbly and slightly charred.
⏱️ 8 min•🌡️ 550 - 16
Once the pizza is baked, remove it from the oven. Garnish with more fresh basil leaves.
⏱️ 1 min - 17
Drizzle with balsamic glaze before slicing and serving immediately.
⏱️ 1 min