Not sure I posted my NY formulation before. If not, this is my go to recipe.
100% 635 g King Arthur Bread Flour (13.7% protein)
63% 400 g Water at around 95F if done by hand. Adjust water temp to get close to 80-85F finished dough.
.3% 1/2 tsp Active Dry Yeast
2% 11.5 g Sea Salt
2% 13 g EVOO
2% 13 g White sugar
1. Dissolve the sugar, salt and yeast in the water. Add the flour and oil and stir till combined, around 2-3 minutes.
2. Cover and let the dough rest for 30 minutes.
3. Knead the dough for 12 minutes using as little flour as possible.
4. Shape it into a tight ball allow to rise for 30 minutes.
5. Divide into three 357g balls and cold ferment for 24 hours.
5.5. Or for improved flavor, coat the ball with oil and place it in a large sealed container for 2-3 days cold fermentation. Then scale and ball at least 5-6 hours before baking.
6. Take the dough out of the fridge at least an hour before baking.
For the sauce, try to find the least processed tomato product without any citric acid, salt or preservatives.
Around here I use Bionaturae or Jovial whole-peeled tomatoes. For NY style pies I hand crush to remove the stems then run through a coarse food mill.
Since this is an uncooked sauce it helps to create a spice tea. 1 tbls boiling water, 2 tsp dried basil, pinch of salt and/or super-hot powder.
Good whole-milk low moisture mozzarella is the hardest to find. Best I could find in stores is Galbani Precious cut with provolone. Nothing I've found comes close to the wholesale stuff I get through a local pizza place. Worth hunting for a friendly pizzeria or restaurant owner that wouldn't mind adding a few blocks to their order.
-Peter
100% 635 g King Arthur Bread Flour (13.7% protein)
63% 400 g Water at around 95F if done by hand. Adjust water temp to get close to 80-85F finished dough.
.3% 1/2 tsp Active Dry Yeast
2% 11.5 g Sea Salt
2% 13 g EVOO
2% 13 g White sugar
1. Dissolve the sugar, salt and yeast in the water. Add the flour and oil and stir till combined, around 2-3 minutes.
2. Cover and let the dough rest for 30 minutes.
3. Knead the dough for 12 minutes using as little flour as possible.
4. Shape it into a tight ball allow to rise for 30 minutes.
5. Divide into three 357g balls and cold ferment for 24 hours.
5.5. Or for improved flavor, coat the ball with oil and place it in a large sealed container for 2-3 days cold fermentation. Then scale and ball at least 5-6 hours before baking.
6. Take the dough out of the fridge at least an hour before baking.
For the sauce, try to find the least processed tomato product without any citric acid, salt or preservatives.
Around here I use Bionaturae or Jovial whole-peeled tomatoes. For NY style pies I hand crush to remove the stems then run through a coarse food mill.
Since this is an uncooked sauce it helps to create a spice tea. 1 tbls boiling water, 2 tsp dried basil, pinch of salt and/or super-hot powder.
Good whole-milk low moisture mozzarella is the hardest to find. Best I could find in stores is Galbani Precious cut with provolone. Nothing I've found comes close to the wholesale stuff I get through a local pizza place. Worth hunting for a friendly pizzeria or restaurant owner that wouldn't mind adding a few blocks to their order.
-Peter
Drankin time 
