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New York Style Pizza

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Cooked at a slightly lower temperature than it’s Neapolitan cousin, New York pizza is just as steeped in history and just as tasty! A blend of flours, the addition of oil, and a longer bake result in a crispier finished pizza that is still deliciously chewy and pliable that’ll have you and your friends feeling like extras in Goodfellas!

1

To make the dough, put the water in the bowl of a mixer and add the yeast. Mix together to dissolve with your fingers before placing on the dough hook attachment and tuning on to its lowest speed.

2

Gradually add the flours to the bowl, adding the salt about halfway through adding the flours. Continue to mix on lowest speed for 3-4 minutes.

3

Turn the mixer off, add the olive oil to the bowl and leave the dough to rest for 10 minutes.

4

Give the dough a final mix of 1-2 minutes to incorporate the oil before transferring the dough to a workbench. Cover with a bowl and leave to rest for 1 hour.

5

Brush the bench lightly with olive oil before dividing the dough into 240g pieces and placing them on the oiled surface. Shape each piece into a dough ball, transfer the dough balls to an airtight tray or container and leave in the fridge for 24 hours.

6

Allow your dough balls to sit at room temperature for around 1-2 hours before opening them into pizzas (it’s important to give the gluten time to relax but how long this takes will depend on how hot or cold the environment is!).

7

Roccbox needs to be fully saturated with heat with the flame turned down to low – you may need to turn it up slightly in between bakes to ensure the stone floor is at the desired temp (around 350 on the dial 400-420 degrees on the stone floor).

8

In a bowl, mix together a handful of 00 flour and a handful of semolina before carefully popping a dough ball into the bowl and coating in the flour mix.

9

Open the dough ball into a pizza skin before topping and transferring to your Roccbox peel. Launch the pizza into Roccbox and bake for around 4 1/2 minutes, rotating and turning regularly.

Serves
7
Oven Temp.
350°C
Ingredients
For the dough (makes 7 dough balls);
  • 625g Strong White Bread Flour
  • 325g 00 Pizza Flour
  • 100g Wholemeal Flour
  • 665g Warm Water
  • 1g Fresh Yeast
  • 28g Fine Sea Salt
  • 25 Olive Oil
For the tomato sauce;
  • 2 x 400g Good quality peeled plum tomatoes
  • Salt to taste
  • 1 Block low moisture mozzarella, half grated, half thinly sliced
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