New York Style Pizza Dough
New York-style pizza dough, by Gozney Ambassador and New Yorker Luis Perez (@pizzawithperez). A blend of flours, the addition of oil, and a longer bake, result in a deliciously crispy and chewy pizza base.
For the Dough
•Bread Flour – 1,000g/35oz. (11.75% -12.5% Protein)
•Instant or Active dry yeast – 4g/0.15oz
•Preferment – 150g/5.25oz ( or Sourdough)
•Ice cold water - 590g/20.75oz (Divided into 80%/5%/15% when using a mixer 472g/30g/88g)
•Sea Salt - 30g/1oz
•Olive oil - 40g/1.5oz
•1 NY style dough ball - 325g-350g/11-12oz (14” pizza)
•Shredded aged mozzarella - 100g-125g/3.5-4.5oz
•Fresh mozzarella - 35-45g/1oz (cubed)
•Tomato sauce - 120g/4oz
•Basil to garnish
•Oregano to garnish
•Extra virgin olive oil to garnish
•Pecorino or Parmigiano Reggiano garnish
•Stracciatella - 100g/3.5oz (optional)
Add flour and yeast into mixer bowl then mix on low for 2 minutes.
Gradually add 472g of total water volume, continue to mix on lowest speed until it begins to combine.
Once a mass is formed (after about 4-5 minutes of mixing) add the preferment and continue to mix on lowest speed.
Begin to slowly incorporate 30g water to collect any unmixed flour in the bowl.
Once there is no dry flour visible, increase mixer speed to 50%, add salt and mix until it's incorporated with the mass.
When the salt is no longer visible increase speed to 75% and gradually add in olive oil.
Once the oil is combined, increase mixer to 100% and incorporate the final 88g of water. Stop the mixer when the water has absorbed, and the dough is smooth.
Allow the dough to rest for 5 minutes before removing from the mixer. You can either divide and ball into desired portions straight from the mixer, cover and refrigerate for 24-48hours or leave the dough as one large mass and bulk ferment for 24 hours then divide into portions and continue to refrigerate for another 8-24 hours.
Cold bulk fermenting is recommended for best results. If you wish to freeze any dough, you will want to do so as soon as possible. You want to freeze it before it begins fermenting.
Yield: 1814g dough
Making & Baking
Press and open dough into a 14” circle. Place dough onto a floured pizza peel then begin topping the pizza.
Top the pizza with aged mozzarella first, then drizzle the sauce throughout and place the fresh mozzarella. One cube in the centre, and the one at 12 o’clock, one at 3 o’clock, one at 6 o'clock, one at 9 o’clock.
Once topped, launch the pizza into the oven and bake with a low flame rotating the pizza 90 degrees every minute for 4 total minutes. The final minute of baking turn the flame to high to obtain a bit more colour while rotating the pizza frequently. The pizza should be done in around 5-6 total minutes.
Once the bake is complete, place on cooling screen and rest around 1 minute then garnish with oregano, basil, Parmigiano Reggiano and add dollops of Stracciatella throughout the pizza. Drizzle with extra virgin olive oil.
Cut into 6-8 pieces and enjoy.
Gozney pizza oven temperature 600-625°F / 315-330°C with a low flame (deck temp opposite side of flame)