The Perfect NY Style Pizza Recipe - Its Not The Water - Its This!
Scott Balkum - Raw Cuts Scott Balkum - Raw Cuts
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 Published On Jan 31, 2023

This has taken me many many weeks of trial and delicious error to perfect this recipe and here it is, the perfect NY Style slice!

Dough Recipe

High protein flour(100%): 490 g
Water (62.44%): 306 g
IDY (.346%): 1.7 g
Fine Sea Salt (2.04%): 10 g
Olive Oil (7.755%): 38 g
Total (174.165%): 845.7 g
Single Ball: 422.85 g

For the dough: Add flour, yeast and water to a stand mixer fitted with the dough hook. Mix on lowest speed for 2 minutes.
Add salt and mix for another 2 minutes.
Add olive oil and mix for another 11 minutes.
Split dough into 2 equal portions.
Cover with plastic in 2 bowls greased with olive oil and put in fridge for 1 hour.
Form dough into a tight even balls. Place on a dough bowl or plate and cover with plastic wrap and return to fridge for 8 hours.
Bring dough to room temperature for 4 hours, still covered. Return to the fridge again for a minimum of 11 hours, for maximum awesomeness, leave in fridge for 57 hours (total of 3 day). Bring to room temperature for 2 hours before using.

Sauce Recipe

14g sugar
29oz can Redpack puree’d tomatoes
1 tsp garlic
2g salt
3 tsp basil
2 tsp oregano

Mix all ingredients together in a bowl. Do not cook.

To Make the Pizza

Bake formed crust for 5 minutes at 500F (260C). Remove then add sauce, 4oz (113g) part skim low moisture mozzerela cheese, pepperoni and return to oven for 4-8 minutes until golden brown crust appears.

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