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"NY Style" Pizza at Home on Your Baking Steel

Everything I know about making actual good "NY-style" pizza in your home oven using basic ingredients and a Pizza steel.
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Prep Time: 30 minutes
Cook Time: 8 minutes
Fermentation + Proof Time: 3 days 4 hours
Total Time: 3 days 4 hours 38 minutes

Ingredients

Recipe for the Dough (3 x 438g dough balls)

  • 799g King Arthur AP flour
  • 20g table salt
  • 2g instant yeast
  • 11.2g granulated white sugar
  • 16g fat (I used vegetable oil)
  • 496g cold tap water

For the Sauce (1, 6 oz. scoop per pizza)

  • 1 28 oz. can crushed tomatoes (I use cento)
  • 1 tbsp white sugar - this depends on YOUR tomatoes
  • 1 tsp table salt
  • 1-2 tsp Oregano

For the Cheese

  • 2-3 handfuls whole milk mozzarella pre-shredded cheese (I use Galbani brand)

Instructions

  • Mix 799g King Arthur AP flour, 20g salt, 2g instant yeast, and 11.2g sugar in a large bowl.
  • Add 496g cold water and 16g vegetable oil.
  • Use a silicone spatula to combine until very little flour remains in the bowl.
  • Dump dough onto work surface and knead for 10 minutes without adding flour.
    If sticky, let rest 5 minutes then continue kneading.
  • Return dough to bowl, cover with damp cloth, and rest 30 minutes.
  • Divide dough into 3 equal balls of approximately ~438g each.
    OR take your dough ball, weigh it, divide by 3.
  • Form balls by pulling dough into itself in your palm to create surface tension, then pinch bottom closed.
  • Grease a large container with oil and place dough balls inside.
  • Cold ferment in refrigerator for 3 days.
  • Remove from fridge 3-4 hours before baking and leave covered on counter to reach room temperature.
  • For sauce: Combine 1 can crushed tomatoes, 1 tbsp sugar, 1 tsp salt, and 1 tsp oregano.
    Blend with immersion blender for 12 seconds.
    Let oregano hydrate 15 minutes - taste and determine if you need 1 tsp more for your liking. I use 1 tsp.
  • Preheat oven to 550F with convection setting if available.
    Place baking steel on center rack and preheat for 45-60 minutes.
  • Dust work surface and dough ball with AP flour.
    Remember, the top of the dough ball is ALWAYS the top.
  • Use bench scraper to lift dough ball, maintaining circular shape.
  • Press out crust edges first, then press center, repeating until palm-sized or larger.
    Flip and repeat pressing motion.
    Flip back so top side is up.
  • Place dough on knuckles and stretch to ~14 inches, holding up to light to check for thin spots.
  • Spread 2-3 pinches of semolina flour evenly on peel.
  • Place stretched dough on semolina.
  • Spread 6 oz sauce evenly, leaving crust edge.
  • Spread 2-3 handfuls shredded mozzarella evenly over sauce.
  • Test that dough slides on peel using a shimmy motion; add semolina to any snag spots if needed.
  • Open oven, tilt peel slightly at back, and glide pizza onto steel.
  • Bake 3 minutes, then rotate 180 degrees with large spatula.
  • Bake another 3 minutes until cheese is melted and crust is golden brown, approximately 6-8 minutes total.
    I prefer my pizza to be well done - that's ~8 minutes in my oven.
  • Cool on wire rack for 2-3 minutes before slicing.

Notes

Use King Arthur AP flour for best results; if unavailable, blend 363g Gold Medal AP with 436g King Arthur Bread Flour.
Do not use butter as fat.
For vegetables, slice thin, salt for 15-20 minutes to remove moisture, rinse, and squeeze dry before topping.