After watching pretty much every NY Style pizza video on YouTube, I've finally landed on a recipe and process I'm happy with. Started from a Charlie Anderson recipe, then moved to one by The Best Pizza Shop channel and finetuned from there.
The Recipe (baker's percentages)
| Ingredient | % |
|---|---|
| Flour | 100 |
| Yeast | 0.38 |
| Diastatic Malt | 1 |
| Water | 62 |
| Salt | 2.5 |
| Olive Oil | 3 |
Mix the first four ingredients for about 7 minutes until the dough has formed, then add salt and olive oil.
Process & Tips
- Cold ferment for at least 48 hours — this made a huge difference for getting the dough to stretch easily
- Take the dough out 4 hours before baking
- Preheat oven to max (~270°C / 518°F) with a pizza steel on the middle rack
- Use fan + grill setting — I used to bake on fan only, but adding the grill made a big difference for browning
- Bake time: ~5 minutes
- 300g dough balls for a 12 inch pizza — I'm using a 14 inch steel which leaves little room to go bigger
Result: great taste, no flop, happy baker. Hope this helps someone! All feedback is welcome, thanks!
by VHS124