📷 @coyyyle


New York style pizza at home doesn't need to be a pipedream. The thin, crispy, chewy takeout pizza of your dreams is within your grasp. GRASP IT.



Dough recipe (makes 2 16" pizzas):

300g water (room temp)
3g instant yeast
11g sea salt
21g sugar
39g canola oil
530g AP flour
semolina, as needed

Combine the water, yeast, salt, sugar, and oil in the bowl of a stand mixer. Add the flour and mix on medium-low speed for 10 minutes. Cover the bowl and let rest for 30 minutes. Divide into two 450g pieces, then shape into balls. Ferment in the fridge for at least 24 hours or up to a week. Remove from the fridge a few hours before baking to allow the dough to come up to room temp. Preheat your oven to 550f (or the highest it'll go). Dust the counter with semolina and place the dough ball on top. Flip it over so that both sides are coated, then use your fingers to form a ring around the outside, rotating as you go. Lift the dough up, let it hang as you pass it through your hands. Use your knuckles to rotate the dough and let gravity do the stretching. Place on a 16" screen and adjust the shape if necessary. Add 200g of sauce, 250g low moisture mozzarella, and whatever toppings you like. Bake for 7-8 minutes, or until the crust is golden and the cheese is bubbling, rotating a couple of times to make sure it bakes evenly.


00:00 Intro
01:17 The dough
02:56 The sauce
03:41 The cheese
04:02 Assembly
05:46 Baking
06:05 Outro