Mastering the New York-style pizza at home with a simple, reliable dough method
In short: J. Kenji López-Alt demonstrates how to craft a classic New York-style pizza. This guide covers the essential dough preparation and baking techniques, whether you are using a specialized outdoor oven or a standard home oven setup with a baking stone or steel.
The process begins by combining 360g of flour with oil, then incorporating a mixture of water, salt, and yeast. After processing the dough into a ball, it undergoes an initial rise at room temperature for a few hours or overnight in the refrigerator. Once balled and rested for an additional two hours, the dough is ready to be stretched, topped with ingredients like San Marzano tomatoes and low-moisture mozzarella, and baked.
While the recipe is adaptable, using bread flour is recommended for better results. For those using a home oven, the key is to preheat a baking stone or steel at the highest possible temperature for at least 30 to 45 minutes before baking to achieve the desired crust.
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Sources
- Summary by Intellect · source: Kenji's Cooking Show | How to Make New York Pizza
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