Pizza in New York City is as diverse as its residents, and it’s hard to argue any of the myriad styles found in the city are more iconic than the classic New York-style pizza. With its large and sturdy base topped with tomato sauce, plenty of shredded mozzarella, and often...
Method
For the dough:
If using a mixer: Add the water and yeast to the bowl of your stand mixer. In a separate bowl, mix the flour, sugar and salt. Add the oil to the water and yeast mixture, then add the flour mixture to the water. Turn to the lowest speed and mix until the dough comes together, about 5 to 10 minutes.
If mixing by hand: In a large bowl, stir ingredients with a wooden spoon (in the same order as above) until the dough starts to form. Continue mixing by hand until the pizza dough comes together in a ball.
Dump the dough onto a lightly floured surface and knead with both hands for about 10 minutes; it should be firm and stretchy.
Place the dough back in the stand mixer or mixing bowl. Cover with a kitchen towel and let rest for 1 hour.
After 1 hour, lightly wet your hands and begin to gently lift the edge of the dough and fold it over the centre. Do this on 4 sides, like folding an envelope, then cover and let rest for 1 hour. Repeat this process two more times.
After the third fold and rest, place your dough on a lightly floured countertop; use a dough scraper to divide and form four 380-gram dough balls. (We recommend using a digital scale for maximum accuracy.)
Place the balls in a dough box or on a sheet tray covered with a towel and let them rest in the refrigerator overnight.
Take your dough balls out of the refrigerator 3 hours before cooking.
For the assembly:
Preheat your gas-powered oven at maximum temperature for at least 30 minutes. After 30 minutes, turn the burner down to low and wait for roughly 5 minutes or until the stone reads 400 °C (750 °F) on an infrared thermometer.
In the meantime, place one dough ball on your lightly-floured work surface and begin pushing the air from the centre out to the edge with your fingers. Stretch the dough into a 16-inch (40-centimetre) base and lay it on your countertop or lightly-floured pizza peel.
Top each pizza with ¼ of the pizza sauce, ¼ of the mozzarella and ¼ of the Parmesan.
Launch your pizza into the oven and immediately turn off the flame. After 2 minutes, turn the flame back on to low and finish cooking the pizza, turning it regularly with a peel for an even cook, about 2 to 3 more minutes, or until the cheese is bubbly and it’s developed a deep golden brown crust.
Slice, serve and enjoy. Repeat the process with the remaining dough balls.
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