Bring a little slice of New York right into your own kitchen with this easy recipe!


Ingredients:
Dough

• 810g bread flour, plus more for dusting
• 90g whole wheat flour, freshly milled
• 14g sugar
• 31g kosher salt
• 576g water, about 75°F (24°C)
• 8g fresh yeast or 5g instant yeast
• 27g olive oil

Sauce

• 28 oz (794g) can crushed tomatoes
• 2 Tbsp (30mL) extra virgin olive oil
• 3 cloves garlic
• ½ tsp (3g) sugar
• 2.5 tsp (13g) kosher salt

Cheese

• 2 cups (200g) aged whole milk mozzarella, freshly grated
• 2 cups (200g) part skim mozzarella, freshly grated
• ¾ cup (75g) parmigiano reggiano, freshly grated

Assembly/Baking

• 1 dough ball
• Sauce
• Cheese

Method:

Dough​

1. In a large mixing bowl, combine bread flour, whole wheat flour, sugar, and salt, stirring by hand until fully mixed. In a separate container, whisk the water and yeast together until dissolved, then stir in the olive oil. Pour the wet mixture into the dry ingredients and mix by hand until a rough dough forms. Knead for 3 to 5 minutes until smooth, then shape into a ball.
2. Lightly oil a large bowl, place the dough inside, cover tightly with plastic wrap, and refrigerate overnight (or up to 24 hours).
3. After resting, divide the dough into two equal portions (about 760g each) for a 19” pizza, or four portions (about 400g each) for 14-16” pizzas. Gently press each portion flat to release any air pockets. Fold and tuck the edges toward the center, pinch to seal, and turn seam-side down. Using your pinkies, gently rotate and cup the dough on the counter to create surface tension, forming a tight ball. Transfer to a floured sheet tray or proofing box, cover with greased plastic wrap, and either refrigerate again for a cold ferment (up to the next day) or leave at room temperature for about 3.5 hours if baking the same day.

Sauce​

Place all sauce ingredients in a blender or food processor and blend until smooth. Taste and adjust the salt as needed. A hand blender works fine if that's what you have on hand.

Cheese​

In a small bowl, combine all the cheese and toss until fully mixed.

Assembly & Baking​

1. Place a pizza stone or baking steel on the center rack of your oven. Preheat to 550°F (288°C) convection for 1 hour.
2. Take one dough ball, dust both sides with flour, and begin pressing the center with your fist to create a well, gently pushing outward to form a ⅓-inch border.
3. When the dough reaches 6–8 inches wide, drape it over your fists and let gravity stretch the dough, carefully rotating it around your fists to evenly expand.
4. After one or two rotations, place the dough back on your floured work surface and continue stretching to your desired size (14–19” depending on the dough ball size). Ensure the bottom is well-floured, then transfer the dough to a large pizza peel or cutting board.
5. Spoon ½ to ¾ cup of sauce onto the dough, spreading evenly with a ladle. Generously sprinkle your cheese mixture on top.
6. Carefully slide the pizza into your preheated oven. Bake for 7 minutes, turning the pizza 180° after 4 minutes, then switch to broil on high for 1 minute until the cheese is melted and the crust develops a nice char. The bottom should be crispy and well-toasted. Let cool on a wire rack for 30 seconds before serving.

Wow your guests with this recipe from Joshua Weissman. Looking for something else? Check out our Cooking & Recipes forum.