A lower-hydration, olive oil-enriched New York-style pizza dough paired with a homemade fresh tomato sauce and low-moisture shredded mozzarella, baked in a pizza oven or a home oven with a pizza steel for that classic crispy-yet-chewy New York slice.
Basil leavesOptional — can be omitted, added before baking, or sprinkled fresh after baking~12 leavesest.
Steps
▶ Tap a timecode to jump to roughly that moment in the video.
1
Combine the flour, salt, and yeast in a stand mixer, add the water, and mix on low speed.
2
After mixing for about 2 minutes, slowly drizzle in the olive oil and let it incorporate.
3
Let the dough rest to relax the gluten, then mix again for about 5 more minutes.
4
Turn the dough out onto a board, give it a few gentle stretches, let it rest for 30 minutes, then do a final stretch until the surface becomes smooth.
5
Place the dough in a container for bulk fermentation at room temperature for about 3–4 hours until doubled in size.
6
Once doubled, divide the dough into balls of about 250–275g each (about 6 balls), place on an oiled baking sheet, brush the tops with a little oil to prevent drying, cover with a damp towel, and refrigerate overnight for a slow cold fermentation.
7
Blanch the tomatoes in boiling water for 1–2 minutes until the skins crack, then plunge them into cold water so the skins peel off easily.
8
Smash the garlic cloves and gently infuse them in olive oil over low heat for about 3 minutes.
9
Add the peeled tomatoes to the garlic oil and simmer for about 1 hour to reduce and soften.
10
Blend the cooked tomatoes until smooth, return to the pot, season with salt, and simmer for another 15 minutes until it reaches a good sauce consistency.
11
Grate the low-moisture mozzarella cheese and set aside.
12
The next day, let the dough sit at room temperature for about 30 minutes to 1 hour while preheating the oven or pizza oven.
13
Dust a peel or pan generously with flour, fully coat the dough ball, press to form the crust edge, flip it, then gently stretch it using gravity into a thinner round pizza base.
14
Spread a generous scoop of the tomato sauce evenly over the dough, leaving some visible gaps, then top with an even, moderate layer of shredded mozzarella to taste.
15
If using an outdoor pizza oven, keep it around 600–650°F, slide in the pizza, rotate it periodically for even browning, and target hot spots to crisp the bottom until the crust is crispy and the cheese has browned and released some oil.
16
If using a home oven, preheat a pizza steel at 550°F for at least 30 minutes, then bake the pizza for about 6 minutes (slightly longer than in a pizza oven) until the crust is crispy.
17
Add basil according to preference: omit it entirely, sprinkle it on before baking so it cooks in, or add fresh basil after baking.
PrimedTableBETA
