New York Style Pizza

Steps

• Dough: Whisk the flour, yeast, and sugar together, then stir in the water and oil to form a shaggy dough. Add the salt and knead until smooth and elastic.
  ⏱ Start 8 min timer
• Bulk: Cover and let rise at room temperature until doubled.
  ⏱ Start 90 min timer
• Ball: Divide in two, shape into tight balls, and place in covered containers.
• Cold ferment: Refrigerate at least 24 hours.
  ⏱ Start 1320 min timer

  Tip: Same principle as the Neapolitan dough — this slow, cold stretch builds real flavour that a fast, same-day dough won't have.

• Prep: Let the dough balls come to room temperature for an hour before baking. Heat a pizza stone or steel in the oven at its highest setting.
  ⏱ Start 60 min timer
• Shape: Stretch each ball into a thin, even round, working from the centre out and leaving a slightly raised rim.
• Bake: Top with sauce and cheese and slide onto the hot stone. Bake until the crust is well browned and the cheese is bubbling and spotted.
  ⏱ Start 12 min timer