Overnight fermented pizza dough (60% hydration)For New York style pizza~500 gest.
FlourFor dusting hands and peel~2 tbspest.
Homemade tomato pizza sauceMade from garden tomatoes, one ladle scoop1
Grated Parmesan cheese~3 tbspest.
Low moisture mozzarella cheese, shreddedKey cheese for New York style pizza~150 gest.
Steps
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1
Dust the overnight fermented 60% hydration dough with a bit of flour, then push out the edges to start shaping the crust.
2
Let gravity help stretch the dough naturally until it's fully extended.
3
Place the dough on a floured peel, ladle on the homemade tomato sauce and swirl it around, leaving some bare spots and some saucy spots for texture contrast.
4
Sprinkle on a layer of grated Parmesan, then top generously with shredded low moisture mozzarella.
5
Bake the pizza in a pizza oven preheated to about 600–650°F; since the flame is on one side, rotate the pizza for even browning, cooking for about 5.5 minutes total.
6
For the same pizza recipe, use a home oven fitted with a pizza steel, preheated for about half an hour at its highest setting of 550°F, and bake for about 6–7 minutes.
7
Compare the two pizzas: the pizza oven version has distinct leopard-spot charring that the home oven version lacks, though the puffiness of the crust is similar; tasters found the pizza oven pizza had more flavor, a crisper exterior, a softer interior, and a slightly sweeter finish.
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