45 years a New Yorker… This style was my jam until I discovered Neapolitan + a my pizza oven.
Been looking for the perfect New York style recipe, playing with different ones I found online and I think we've dialed it in.
Made a nice little recipe book at the end for anyone looking to attempt it.
The dough was cold fermented for just about 60 hours total. 3 hours at room temperature prior to cooking.
Use mutti polpa tomato & Galbani hand grated mozzarella.
Baked in Gozney Roccbox with the flame off to start for the first minute or two, and then low flame for the last couple of minutes or until your doneness desire. We prefer a more well-done undercarriage so that's what we went with. The crisp was real!
Finished with the King Arthur Pizza seasoning, which is basically garlic powder, oregano, red pepper etc.
Enjoy!
by skylinetechreviews80
23 Comments
I’m glad it didn’t require using New York City drinking water to get it right
wow that pie looks absolutely delicious. 🤤 you’re the goat for posting the recipe!
Looks beautiful, def want to try this recipe. What size pie did you get out of each of those dough balls?
Galbani is the all time best!
What oven did you bake in ? Stone? Steel ? Looks great. Incredible char.
Looks nice ! sometimes you don’t need more then just simple tomato sauce and cheese! love it. Looks amazing
Something about that pie just speaks to my soul. Good job, brother.
Looks delicious
I’m ignorant on this – what is the effect of cooking with the flame off initially and then turning it on to finish?
Good call on the King Arthur AP! Bread flour with low hydration just tastes so chewy
May I please have some, please?
Looks amazing!!! 🔥🔥🔥
One of the most enticing pies I’ve seen posted here. Or maybe anywhere. Hell of a nice job
How many inches is the finished pie?
I use an ooni for my NYC pies and TBH it’s probably more consistent and less fussy to do in the home oven but I stick with the ooni because I have it and in the summer it doesn’t heat up the house.
Beautiful. Just Beautiful
Noob here – what is a cold ferment?
1. You like the Roccbox I take it?
2. You prefer AP over Caputo “00” even for neopolitan style? Or do you use AP/BF mix like some folks here?
The balling and the mixer were the only gluten development steps? Recommending folding schedule if I don’t have a mixer?
I’m a New York style pizza maker with a decade of experience, that dough recipe looks spot on.
Pie looks pretty damn good! Those dough balls are beauts – though I will say you burned the bottom very slightly. Pay a bit more attention to the underside as it’s cooking.. your stone might be a little too hot. You want brown, not black on the underside or you’re gonna get that acrid, carbonized taste. A little leoparding on the crust is good but watch that bottom. I usually go with a “smell test” stick your nose ~2in away and give her a good wiff. If it smells burnt, it’s gonna taste burnt.
ETA: just saw you’re cooking in an ooni, that makes sense. Those things get HOT. If you’re happy with it, send it, but if it were me I’d dial back the temp by about ~200F
Looks great and thank you for showing that recipe, I’m gonna have a go myself!
Looks amazing! Nicely done.
Stellar work!