New York Pizza
Have you wondered what’s the secret to the perfect New York style pizza?
Adding oil to your dough plays a huge factor with New York Pizza, especially with home baking!
Oil helps conduct heat during baking and promotes better browning, resulting in a crust that’s not only flavorful but also crispier on the outside.
Poolish New York Pizza Recipe
Creates a total dough mass of 860 grams
What is a poolish?
It’s a type of preferment (pre-fermented dough) at 100% hydration used in pizza making to improve flavor and texture. Utilizing poolish in your dough is a great way to give your crust a better rise when baking!
Poolish:
1 gram active dry yeast
150 grams water
150 grams bread flour
Dough:
190 grams water
343 grams 00 flour
13 grams salt
20 grams olive oil
Method:
Mix and ferment the poolish at room temperature for 7-12 hours.
Add the poolish and ingredients to the mixer and mix until smooth. The dough should reach 75-78F.
Bulk ferment the dough for one hour at room temperature in a sealed container.
Divide and tightly shape the dough into desired sizes. (Refer below for pizza weight & dimensions)
Proof the dough balls for one hour at room temperature.
Place into the fridge for up to 24-48 hours to cold ferment. OR Allow the dough to double in size at room temperature for another 30 minutes to one hour. If refrigerating, remove the dough from the fridge at least 30 minutes to one hour before baking.
Sauce to Cheese Ratio!
When choosing a canned tomato for the sauce, use a crushed tomato that isn’t too watery. This will allow your cheese and sauce create a marriage instead of a soupy mess!
Grate the cheese by hand.
I recommend starting out by using a whole milk, low moisture, or part skim mozzarella. Whole milk mozzarella will be a little bit more fatty, milky, and have a nice cheesy pull. On the other hand, low moisture and part skim brown up nicely! It also settles on the pizza, which doesn’t create that cheese pull.
