New York Style Pizza Recipe and Method
Recipe:
Method:
Add your sugar and salt firstly to the mixer. Pour your salt on one side of the mixer and the sugar on the other side.
Break up your fresh yeast into bits and distribute it around the bottom of the mixer.
Pour all of your water in.
Put your mixer onto a slow speed for one minute to allow the sugar, salt and yeast to dissolve into the water.
Stop your mixer and add all of the flour. Increase your mixers speed to a medium speed, before starting the machine again.
After 12 minutes at the same speed you can add your oil to the dough.
After 15-17 minutes you can take your dough out of the machine and leave it to rest for 3-4 minutes.
A good parameter for judging if your dough is ready, is by stretching the dough until it is very thin. If the dough doesn’t split and break, you know your dough is ready.
After leaving your dough in mass to rest for 3-4 minutes you then want to cut and weigh your dough balls.
Professional kitchens: 600-650 grams
At home: 400 grams
Oil your circular trays that need to be approximately 8-10cm deep and 10-15cm wide, for 600-650 gram dough balls.
Close your dough balls removing all of the air, pinching the bottom of your dough ball to ensure it is closed properly.
You can then add this to your oiled dish, pushing it into the tray with your fist, ensuring the dough fills the entire circumference of the tray.
Cover the top of your tray with cling film. You can either leave your dough out of the fridge for an hour, or go directly into the fridge.
Leave your dough balls for 24 hours before using them. For even better results leave your dough for 48 or 72 hours, giving your dough more time to ferment and develop flavour.
Take your dough out of the fridge 25 minutes before using it.
Make sure you have covered your work surface with plenty of Semolina Rimacinata ‘TOP’ to ensure your dough balls don’t stick to the surface and deliver a crispier more aromatic final product.
Open your dough, not leaving a big crust, removing all of the air from within the dough, with an even spread for a consistent thickness.
Once you have reached the size of a normal 12 inch pizza you can begin stretching the dough, rotating the dough as you stretch it.
Alternatively you can work the dough on your fists, whilst rotating the dough. Make sure you put your hands into the middle of the dough and move slowly out towards the edge of the base. (watch the New York Style video for a visual representation)
Remove the excess of semolina from the surface and place your pizza on the surface.
Grab your pill and pull the dough onto it. Finish stretching your dough to match the size of the pill, pinching the dough from the edge on the crust.
Alternatively, if you do not have a pill, you can place your pizza directly onto the circular metal tray and finish your pizza here, before going into the oven.
Add your selected ingredients and place into your oven which should be at 320 degrees centigrade.
Two minutes into the bake you need to add your circular metal tray underneath your pizza to ensure you get an even bake and avoid burning the bottom.
After four minutes your pizza will be ready to be pulled from the oven. If you have cooked directly from the circular tray your pizza will take an additional 2 minutes to cook.
Leave your pizza to rest on a raised tray to ensure air is able to travel underneath avoiding losing the iconic crispy base synonyms with New York Style pizza.
Cut your pizza and enjoy. Remember…it’s all about the taste isn’t it!
