New York-Style Pizza

Ingredients

• 500g bread flour (12%+ protein)
• 325g cold water
• 10g fine salt
• 10g olive oil, plus more for the bowl
• 3g instant yeast
• 5g sugar
• 1 can (400g) crushed tomatoes
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1 tsp sugar
• 1 tbsp olive oil
• 400g low-moisture whole-milk mozzarella, block, shredded

Before you cook

• Whisk the flour, yeast and sugar together in a large bowl.
• Add the cold water and olive oil and mix until no dry flour remains.
• Cover and let the shaggy dough rest for 20 minutes.
• Sprinkle the salt over the dough and knead by hand for 8 minutes until smooth and elastic.
• Divide the dough into two balls and place each in its own oiled container.
• Cover the containers and leave at room temperature for 2 hours.
• Refrigerate the dough for at least 24 hours and up to 72 hours.
• Take the dough out of the fridge 2 hours before baking so it can come back to room temperature.
• Stir the crushed tomatoes with the oregano, salt, sugar and olive oil to make the sauce.
• Shred the mozzarella if it isn't shredded already.

Steps

1. Put a pizza steel or stone on the top rack of the oven and preheat the oven as hot as it will go, at least 500°F, for 45 minutes.
2. Flour a work surface and turn one dough ball out onto it.
3. Press the dough into a disc with your fingertips, leaving a thicker border for the crust.
4. Stretch the disc by draping it over your knuckles and rotating, working from the center outward, until it is about 14 inches across.
5. Lay the stretched dough onto a floured pizza peel.
6. Spread half the sauce over the dough in a thin, even layer, leaving the border bare.
7. Scatter half the mozzarella evenly over the sauce.
8. Slide the pizza off the peel onto the hot steel with a quick, confident jerk.
9. Bake for 6 to 9 minutes, watching for a deeply spotted, blistered crust and bubbling cheese.
10. Slide the peel back under the pizza and lift it out onto a cutting board.
11. Let the pizza rest for 2 minutes before slicing into wide wedges.
12. Repeat with the second dough ball and remaining sauce and cheese.