Before you try the recipe is that it is my interpretation of NY style, it is not authentic or the ultimate or anything like that, it comes from loving this style of pizza and trying to make it through my lens as a pizza maker. I hope you enjoy it and add this style to your repertoire.
1000 grams of flour (90% high-protein bread flour and 10% freshly ground whole grain)
600 grams of water (72 F)
150 grams sourdough starter or commercial yeast fermentation (3-5 hours after feeding at room temperature)
40 grams EVO)
30 grams of sea salt
Baker percentages
100% flour
60% water
15% starts
4% extra virgin olive oil
3% sea salt
Preferred instructions
80 grams of high protein or bread flour
70 grams of water
0.5 grams of instant yeast
Add room temperature water and instant yeast to a bowl, mix until dissolved. Add flour and mix vigorously until fully combined. Cover the bowl and leave it at room temperature. Use anywhere from 3-15 hours before making pizza dough, as a substitute for sourdough starter.
Step 1. Weigh all ingredients into separate containers, remove 10 grams of water and reserve.
Step 2. Add flour to a large bowl
Step 3. Add water and starter to a large mixing bowl, divide the starter into the water
Step 4. Make a crater in the flour and pour starter and water mixture in the center
Step 5. Start mixing with only one hand in the center of the bowl clockwise until the dough is gathered into a dough ball. Pour in the olive oil and continue mixing, pressing the oil into the dough. When the ball is just assembled and the bowl is clean, stop mixing, cover the bowl with plastic wrap.
Step 6. Rest for 30 minutes.
Step 10. Uncover the ball of dough and start mixing by hand, add the 10 grams of water that was set aside, slowly add the 30g of sea salt while mixing by hand.
Step 11. Add the entire ball of dough to a large lightly oiled container, cover and rest for 5 hours at room temperature, give a stretch and fold hold halfway through.
Step 12. Remove the entire ball of dough and place it on a lightly floured surface.
Step 13. Flour your hands very lightly and use your dough cutter and scale to portion the dough into 250 gram dough balls.
Step 14. Form a ball of dough by folding it in on itself, sewing the bottom together and creating a smooth ball, being careful to handle the ball quickly and gently so as not to transfer too much heat.
Step 15. Place the balls of dough on a lightly floured half plate 3×2. Lightly flour the surface and cover with plastic wrap and half a plate cover.
Step 16. Prove for 12-18 hours at cool room temperature or until the dough balls have doubled in size (if the room is heatproof for a shorter time). Use to make pizza or move to the fridge.
Step 17. Dough can be used for up to 48 hours in the refrigerator
Anthony Falco is an international pizza consultant.
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