How to Make A Perfect New York Pizza Slice At Home

Great New York pizza can be made in a home oven — here’s how I finally got it right.The Made In End of Season Sale is offering 25% off cookware sets and 15% off individual items for a limited time. Use my link and get some of the best deals of the year - https://madein.cc/0825-brian

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New York Style Pizza in a Home Oven

Dough (makes 4 × 385g balls)
∙575g (2 1/2c) water, 68°F (20C)
∙10g (2.5t) instant yeast
∙25g (2T) olive oil
∙450g (3 1/2c) AP flour
∙450g (3 1/4c) bread flour
∙20g (1T + 1t) salt
∙25g (2T) granulated sugar

Sauce (for ~4 pizzas)
∙800g (1 × 28oz can) crushed tomatoes (bianco di napoli if you can find it)
∙8g (1 1/2t) salt
∙15g (4t) sugar

Cheese (per 2 pizzas)
∙225g (2 1/2c, grated) part-skim mozzarella
∙225g (2 1/2c, grated) whole-milk mozzarella

To Finish
∙Semolina flour (for peel)
∙Pinch of flaky salt per pizza


1. Dough:
▪ In bowl, stir yest into water. Add oil salt, sugar, and flours and stir until no dry bits remain.
▪Knead lightly with a squeezing motion 2 min. Continue kneading with your hand/palm for another minute and shape into a rough ball. (Dough temp should be 76F/25C).
▪Rest 20 min covered.
▪ Perform stretch and fold as shown in video. Round and tuck dough into a ball. Cover and rest again for 20 minutes.
▪Perform final stretch and fold. Rest once more for 15 minutes.
▪Divide into 4 × 385g pieces. Shape each piece by pulling sides into the middle, then rolling on the seam to shape into a ball as shown in video
▪Place on parchment lined, oiled tray. Cover and refrigerate 24 hrs.

2. Sauce:
Stir tomatoes with salt + sugar. Blend half til smooth, recombine.

3. Cheese:
Grate both cheeses

4. Shape pizzas:
▪Remove dough from fridge 45–60 min before baking.
▪Preheat oven 45 min with stone/steel on lowest rack to hottest temp (ideally 550°F/287°C) + second steel 8–10" above.
▪Place dough ball on floured work surface, bottom side facing up. Flour dough, press and stretch into ~12" (34cm) round as shown in video.
▪Place on semolina floured peel.

5. Assemble & bake (per pizza):
▪Spread ~200g/5oz (3/4c) sauce, leaving 1/2" rim.
▪Top with 175–200g mozz blend.
▪Stretch pizza out to edges of the peel.
▪Add pinch of flaky salt. Shimmy peel to check for sticking.
▪Launch onto bottom steel. Bake ~3 min, rotate 180, then 2–3 min more until browned, bubbly, slightly charred.
▪Cut into slices then re-heat individual slices on the bottom pizza steel for 90sec-2mins just before eating.

CHAPTERS:
0:00 Mixing and prepping the dough
8:18 Prepping the oven
10:53 Sauce and cheese
13:24 Shaping and assembling
17:04 Baking
18:15 Finishing touch - don’t skip this step!


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