Watch Adam Ragusea make the perfect New York Style Pizza right at home. He has been experimenting for a while now, and believes this is the closest he will get.
This recipe makes a total of 4 (four) twelve inch pizzas!
For the dough:
- 1 teaspoon active dry yeast
- 1 teaspoon sugar ¼ cup warm water
- 2 cups warm water
- 1 tablespoon sugar
- 1 tablespoon salt
- ¼ cup olive oil 5 cups bread flour, plus more as needed
Bloom the yeast in a stand mixer bowl with the teaspoon of sugar and ¼ cup water. When it’s frothy, add the rest of the ingredients and mix with the dough hook until a smooth ball comes together. It should be only slightly sticky; if it’s very sticky, add additional flour. Divide dough into four equal parts, roll each into a smooth ball and place in its own, well-oiled bowl. Age in the refrigerator for at least 24 hours or up to a week.
For the sauce:
- 1 28-ounce can whole San Marzano tomatoes
- ¼ cup olive oil
- ½ teaspoon sugar, or more to taste
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
Remove tomatoes from their canning liquid and discard the liquid. Squish or blend the tomatoes until smooth. Add remaining ingredients and mix until smooth. Makes enough for four pizzas.
For the cheese:
- 6 ounces whole-milk, low-moisture mozzarella per pizza
- Grated Parmesan for dusting
Place pizza stone (you should really get one) on middle rack and preheat oven on its maximum temperature for one hour. Use convection setting, if available. After pre-heating, stretch pizza dough and place on a well-dusted peel (stone-ground whole-wheat flour works best). Top with sauce, dusting of parmesan, and then the mozzarella. Bake for 5-6 minutes. Rest on cooling rack before slicing.
This Pizza looks absolutely Yummy! The key here is to prepare your dough well ahead of time to give it enough time to mature. As Adam says, the longer you let it rise, the better it becomes, almost tasting like sour dough eventually.