New York Style Pizza

🥘 Ingredients

• all-purpose flour 622 g
• salt 10.88 g
• sugar 6.22 g
• room temperature water 379 g
• vegetable oil 18.7 g
• instant dry yeast 3.11 g

1. 1

   Measure dry (no yeast): all-purpose flour , salt and sugar .
2. 2

   Measure wet (+ yeast): room temperature water , vegetable oil and instant dry yeast .
3. 3

   Mix to dissolve yeast.
4. 4

   Dry into wet.
5. 5

   Stir with a metal spoon until it's too stiff to stir, then knead, by hand or by machine, until the dough is just about smooth ( 3-6 minutes ).
6. 6

   Ball and place in lightly oiled, large round disposable covered containers.
7. 7

   Refrigerate 2 days .
8. 8

   Remove from fridge 3 hours before baking.
9. 9

   Pre-heat stone for 60-80 minutes at the highest setting your oven goes to (using convection, if your oven has it). Stone should be positioned on an oven shelf that's about 6-7" from the broiler.
10. 10

    Dust wooden peel with flour.
11. 11

    Stretch skin to 16" and place on peel (wiki note: You'll probably stretch the balls to 12" with the 260g balls).
12. 12

    Quickly dress the pizza, shaking between each topping to make sure the skin doesn't stick.
13. 13

    Turn pizza every couple minutes with metal peel.
14. 14

    Bake until pizza top and bottom are well colored.
15. 15

    Use broiler if top needs more browning.
16. 16

    Retrieve, using metal peel, onto cooling rack.
17. 17

    Allow to cool 7 minutes .