- Yield: ~20 balls @ 250 grams (11” pizza)
NYC-Style Pizza
Recipe courtesy of Justin Field, Executive Chef and Kitchen Manager, Eaglewood Golf Club and Event Center (North Salt Lake, Utah)
Ingredients
- Ingredients for the dough:
- bread flour - 2520 gms.
- white sugar - 60 gms.
- kosher salt - 40 gms.
- instant yeast - 20 gms.
- olive oil - 128 gms.
- water - 1680 gms., ice cold
- Ingredients for the toppings:
- mozzarella - shredded
- NYC-style sauce - ingredients below
- Parmesan - to taste
- oregano - to taste
- Ingredients for the NYC-style sauce:
- San Marzano Tomatoes - #10 can, whole
- olive oil - 1/4 cup
- garlic - 8 cloves
- oregano - 1 Tbsp., dried
- onion powder - 2 Tbsps.
- basil - 3 Tbsps., dried
- white sugar - 1 Tbsp.
- red pepper flakes - 1/4 tsp.
- kosher salt - 1/4 tsp.
Instructions
- Mix all dry ingredients together in bowl of mixer fitted with dough hook.
- Add water & olive oil.
- Optional: Add up to 3 leftover dough balls from the previous day.
- Mix at low speed for 1 minute.
- Mix at medium speed for 5 minutes.
- Immediately divide and shape into 250-gram balls.
- Place in lightly oiled dough box.
- Place dough box in refrigerator overnight.
- Pull from fridge as needed.
- Stretch to fit a pizza screen, top as recommended or desired.
- Bake at 650°F for 7-10 minutes.
Procedure for the NYC-Style Pizza Sauce:
- Add all ingredients to container big enough to hold them.
- Blend with immersion blender until smooth.
- Refrigerate until needed.
