New York style!
A 12–13” pizza (~63% hydration) that I usually double so I have one in the fridge for later. Perfect for 2 people.
If I have time this is the dough I make. It works best with at least 24 hrs to ferment in the fridge but I have successfully let it sit in the fridge for up to 5 days. If I want pizza last minute then I usually go for Ricardo’s dough recipe.
- 225 gm flour (~1 3/4 cups)
- 1/4 tsp (.8 gm) active dry yeast
- .5 tsp (3 gm) kosher salt
- .5 tsp (2 gm) sugar
- 143 gm lukewarm water (slightly less than 3/4 cup)
- .6 tsp (3 gm) oil (non virgin olive oil)
Mix dry ingredients, then add water & oil.
Mix, then knead ~8 minutes.
Put in sealed, oiled container for a minimum of 24 hours, and up to 5 days.
Warm dough at least 1 hr before using. Preheat oven and pizza stone to 525°F for around an hour.
Form into a ball and flour dough heavily. Flatten into a small (6″) circle. Create edge of crust by pulling the edges into the circle with your fingertips. Continue to spin dough and stretch from the edges in.
Transfer to a piece of parchment paper (or a heavily floured peel). Add sauce (not too much), pepper flakes and preferred ingredients. Top with cheese—you can get away with remarkably little if that is your jam.
Bake until the bottom is done to your particular preference (around 8–12 minutes)
Tasty and Easy Sauce
Open a can of plain tomato sauce and pour into a tupperware container. Add 4 or 5 glugs of extra virgin olive oil. Mince 3 or 4 cloves of garlic and add that in too. Add pepper flakes or dried oregano if you want but it’s not necessary. Store in fridge for a day or two to let it all flavourfy. Lasts for weeks.