This isn't just any pizza; it's your ticket to that iconic, thin-crust goodness topped with the perfect blend of melty cheese and zesty tomato sauce. Whether you're a pizza-making newbie or a seasoned dough slinger, this recipe is all about keeping it easy, fun, and seriously delicious. Fire up your pizza oven (or oven) and let's make some pizza.
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Category
Dinner
Servings
6
Prep time
48 hours
Cook time
5 minutes
This isn't just any pizza; it's your ticket to that iconic, thin-crust goodness topped with the perfect blend of melty cheese and zesty tomato sauce. Whether you're a pizza-making newbie or a seasoned dough slinger, this recipe is all about keeping it easy, fun, and seriously delicious. Fire up your pizza oven (or oven) and let's make some pizza.
Ingredients
- 700g (24.7 oz) bread flour
- 300g (10.6 oz) wholemeal flour
- 25g (0.9 oz) cooking salt (not table salt), for the dough
- 30ml (2 tbsp) olive oil
- 20g (0.7 oz) sugar, for the dough
- 5g (0.2 oz) dry yeast
- 570ml (19.3 fl oz) water
- 2 tins tomatoes, for the sauce
- 10g (0.4 oz) salt, for the sauce
- 5g (0.2 oz) sugar, for the sauce
- 2g (0.07 oz) dried oregano, for the sauce
- low moisture mozzarella, to taste
- parmesan cheese, to taste
Directions
In a large mixing bowl, combine the bread flour, wholemeal flour, 20g sugar, dry yeast, and 570ml water. Start mixing by hand to form a dough. Just before turning it out onto your workbench, add the 30ml olive oil and 25g cooking salt. Knead briefly to distribute.
- Knead the dough on your workbench for 8-10 minutes, until you achieve a smooth texture. Place the dough back into the bowl, cover, and refrigerate for 48 hours for slow fermentation.
- 3 hours before you're ready to bake, remove the dough from the fridge. Divide into 260g (9.2 oz) portions and roll into tight balls. Place them on a greased tray with a lid. Let them prove at room temperature for 2-3 hours.
- Preheat your oven to 400°C (752°F) at least an hour in advance to properly heat-soak it. Note: New York-style pizzas are baked at a lower temperature than Neapolitan-style pizzas, with some shops baking at temperatures as low as 330°C (626°F). Have a play and see what works best for you.
- For the sauce, blend the tinned tomatoes with 10g salt, 5g sugar, and dried oregano until smooth. Be careful not to over-blend and incorporate air into the sauce.
- Stretch the dough to fit your pizza peel or baking surface. Top with the tomato sauce, low-moisture mozzarella, and Parmesan cheese. Bake for 3-5 minutes, aiming for a crispy bottom and golden cheese topping.
