New York-Style Pizza Dough Recipe
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If you’re making a white pie, you can use a small container of water and spoon a small amount of it over the dough, and spread it with the back of your spoon like you would with tomato sauce. The water helps compensate for the lack of moisture without tomato sauce. I used to use olive oil on the white pies in lieu of sauce, but I’ve come to prefer a small amount of water as the olive oil tends to fry everything, and the pizzas can get oily if you’re using whole milk mozzarella. If you’re using a lot of toppings that contribute moisture you can forgo the water entirely. Modern New York-style pizza dough consists of flour, water, salt, yeast, sugar, and fat.
Potassium bromate has been banned by the European Union and declared a carcinogen by California under Proposition 65, and even in New York City, where it’s allowed, many modern slice shops have chosen unbromated flours. All of the flours mentioned in this article are unbromated. Massimo Laveglia, owner and operator of L’industrie Pizzeria, one of my absolute favorite pizzerias, put me onto Molini del Ponte’s semola rimacinata. He told me that the flour works well for bread doughs, even if it’s the only flour in the dough, though it may prove somewhat difficult to handle.
Toppings…
"But I've found that if it's super fresh and super moist, it leaks and sogs up the pies." Kay says you can still get a good pie at 520 degrees, so it's really just about getting your oven and surfaces as hot as you can. "The goal should be anywhere from 550 to 600 degrees," he said. Most doughs seemed to be cold fermented and low on yeast. It also seemed common to treat the dough as a ‘straight dough’ and I found all these things to work well, deciding to give the dough a simple one hour bench rest before balling.
As far as larger 100-ounce commercial tomato cans go, I recommend Stanislauss Alta Cucina and Bianco DiNapoli’s Rustic Crush. Those are specific recommendations, and and you should not take this as a recommendation for other tomatoes from those brands. Bianco DiNapoli’s retail tomatoes are completely different products, and they’re nothing like the Rustic Crush. If you can get into a Restaurant Depot they regularly carry Alta Cucina tomatoes, and without shipping costs, they’re an incredible value. Maybe grab a can of Gustarosso tomatoes if you’re buying from Gustiamo already and try it for yourself.
†Note on Oil and Salt
The flourin a classic Neapolitan dough is a high-protein, finely milled Italian Tipo "00," referred to as "double-oh" by the cognoscenti. It absorbs water easily and bakes up with a super-thin crisp layer surrounding a moist, airy interior. New York pizza dough, on the other hand, is generally made from American bread flour. It is made from a different variety of wheat and not milled as finely.
If you boil your water to remove chlorine, it goes without saying that you should let it cool completely before using the water for dough. Removing chloramine is the stuff of bitter debate and the remedy likely depends on the concentration and type of chloramine in your water. Again, this is unlikely to be an issue for you when using commercial yeast.
Pizza Cutters and Pans
Using a food processor ensures that your dough is properly developed without over-oxidizing, which can affect flavor. To scale up, make dough in separate batches in food processor. When adding lukewarm water to the dry ingredients, use the temperature zone recommended by the manufacturer of your yeast. The idea is that the rapidly rotating blade of a food processor will batter and realign the proteins in the flour much more efficiently than the slow-moving stand mixer.
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
If your oven has convection and can do 550°F, preheat with convection 550°F. If the dough ends up being too sticky after it’s all together, do not add bench flour. Bench flour perturbs the recipe, and it’s a short-term solution that masks the actual reason why a dough is still sticky. If you truly need more flour (that’s a big if), then you should adjust the original recipe rather than compensate haphazardly and dilute the concentration of every other ingredient. Advanced mode will let you change the parameters for the various ingredients, and it will afford you a wider range and more granularity in selecting the target dough thickness. The dough calculator will work for any dough made with up to six ingredients, including flour.
If you have a KitchenAid mixer, you can likely use that for making pizza dough. I strongly suggest using your mixer on the slowest setting to avoid over-stressing the mixer. Some KitchenAid models have a plastic worm gear that can strip if pushed too hard. I have some plastic proofing containers and lids—they’re the only plastic proofing containers for a single dough that I’ve seen. For the size, they work well, but I’ve found them a little small.
They’re thick, but they can hold up to dishwashing just fine. If you never plan to make pies larger than 14 inches, then they’ll probably work well for you. My final pizza was crispy , pliable and contained just the right amount of chew. Intimidated pizza-lovers don’t need a culinary degree for Bello’s school. You won’t find ritzy kitchen tools or wood-burning ovens in his classroom. Bello prefers to use regular 500 degree electric ovens to show how you can make a N.Y.
Everyone uses two-quart Cambro containers to ferment pizza doughs, which are great containers in general, even for doughs, but they’re too narrow and tall for New York-style pizza dough. Using Cambro containers, or worse, deli containers, will get you unevenly thick and irregularly shaped pizzas. New York-style pizza sauce is traditionally a well-seasoned, cooked tomato sauce. Ingredients usually consist of canned tomatoes, olive oil, oregano, basil, sugar, salt, garlic, and crushed red pepper flakes. All the ingredients are cooked down to intensify the flavors so that the sauce does not get lost in the recipe.
With that said, I’ll talk about cupping pepperoni assuming that you will use the knowledge for other styles of pizza. I believe that the best pepperoni for a New York slice is a larger flat pepperoni. I think sandwich pepperoni, or larger-bored sticks of pepperoni, are ideal for New York-style pizza. If you want a hint of gross sheep’s milk cheese, it’ll do the job for sure. I’ve found that I prefer Ambriola brand Pecorino Romano to Locatelli , but Fulvi is what I’ve been using lately, which can be found at Whole Foods, and I’ve been happy with it as a topping on my Sicilian pizzas.
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