Scott123's Easy New York Pizza (Source | Calculator)
Note: You will need a Standard Home Oven for proper baking of this dough.
| Ingredient | Bakers % | Grams | Ounces | Recommended |
|---|---|---|---|---|
| Flour | 100% | 622 g | 21.9 oz | King Arthur Bread Flour |
| Water | 61% | 379 g | 13.4 oz | Room Temp. Water |
| Yeast | 0.5000% | 3.109 g | 0.110 oz | Instant Dry Yeast |
| Salt | 1.75% | 10.88 g | 0.38 oz | Salt |
| Oil/Lards/Shortening | 3.00% | 18.7 g | 0.7 oz | Vegetable Oil |
| Sugar | 1.00% | 6.218 g | 0.2 oz | Sugar |
| Other | 0.00% | 0.00 g | 0.0 oz | -No Others Needed |
| Totals | 1040 g | 36.68 oz |
The above recipe is for 4x 260g balls and not 1x 16" pizza as the original forum post describes.
Instructions from the forum thread:
I was looking through the NY style pizza recipes on the forum looking for an easy approach- one that didn't use exotic ingredients or equipment, and couldn't find one that I felt covered all the bases. So, here's my contribution to the easy equation (note: this is easy, but not fast).
Step #1. You will need a pizza stone to successfully bake this pizza in a home oven. If you don't have one, order this. If your oven oven isn't large enough, order this smaller baking stone.
Measure dry (no yeast). Measure wet (+ yeast). Mix to dissolve yeast. Dry into wet. Stir with a metal spoon until it's too stiff to stir, then knead, by hand or by machine, until the dough is just about smooth (3-6 minutes). Ball and place in lightly oiled, large round disposable covered containers. Refrigerate 2 days. Remove from fridge 3 hours before baking.
Pre-heat stone for 60-80 minutes at the highest setting your oven goes to (using convection, if your oven has it). Stone should be positioned on an oven shelf that's about 6-7" from the broiler.
- Dust wooden peel with flour
- Stretch skin to 16" and place on peel (wiki note: You'll probably stretch the balls to 12" with the 260g balls)
- Quickly dress the pizza, shaking between each topping to make sure the skin doesn't stick
- Launch
- Turn pizza every couple minutes with metal peel
- Bake until pizza top and bottom are well colored
- Use broiler if top needs more browning
- Retrieve, using metal peel, onto cooling rack
Allow to cool 7 minutes