New York-Style Pizza

• Rest_dough pizza dough for 2 hours

Nutrition values are AI-estimated based on ingredients.

• 3.5 cups white flour
• 1.5 cups water
• 1.5 teaspoons yeast
• 1 teaspoon sugar
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 (28 oz) can whole peeled tomatoes
• 1 pound hard-skin mozzarella
• 0.5 pound full-fat mozzarella
• 0.25 cup grated Parmesan cheese

1. 1Combine water, yeast, sugar, and a generous drizzle of olive oil in a container and shake to mix.
2. 2Pour the liquid mixture into a large bowl with white flour and mix by hand until a shaggy dough forms.
3. 3Transfer the dough to a marble countertop and knead vigorously until it becomes smooth and elastic.
4. 4Drizzle olive oil into a clean metal bowl, place the kneaded dough inside, cover with a towel, and proof until significantly increased in size.
5. 5Punch down the risen dough, transfer to a floured surface, and stretch by hand into a large, thin, circular pizza base.
6. 6Open a large can of tomatoes and crush them directly in the can using a metal masher.
7. 7Spread a ladleful of the crushed tomato sauce evenly over the stretched pizza dough, leaving a border for the crust.
8. 8Grate generous amounts of hard-skin mozzarella, full-fat mozzarella, and hard aged cheese (Parmesan/Pecorino Romano) directly over the sauce.
9. 9Carefully transfer the assembled pizza onto a wooden pizza peel.
10. 10Swiftly slide the pizza into a preheated oven set to 525°F and bake until golden-brown and bubbling.

These instructions are our analysis of the original video. Watch on YouTube →