New York Style Pizza

Large, hand-tossed pizza with a thin crust that's crispy yet foldable

Base: Contemporary Neapolitan Dough (High Hydration) • Toppings: New York Style Topping

AmericanHigh Temperature

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Contemporary Neapolitan Dough (High Hydration) 🥣

A modern, high-hydration version of Neapolitan pizza dough, designed for a lighter, airier crust with larger air pockets. Perfect for home ovens and artisanal pizza lovers.

NeapolitanHigh Hydration

Ingredients

500g type "00" flour (or bread flour)
375ml water (75% hydration)
10g salt
2g instant dry yeast
5g sugar (optional, for enhanced browning)
15ml olive oil (optional, for a softer crust)

Process

1

In a large bowl, mix the flour, salt, sugar (if using), and instant dry yeast.
2

Gradually add the water and olive oil (if using) while mixing until a shaggy dough forms.
3

Let the dough rest for 30 minutes (autolyse) to allow the flour to hydrate.
4

Knead the dough by hand or with a stand mixer fitted with a dough hook for 8–10 minutes until smooth and elastic. The dough will be sticky due to the high hydration.
5

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise at room temperature for 2 hours.
6

After the first rise, divide the dough into 250g portions and shape into balls.
7

Place the dough balls on a floured tray, cover, and let them rest for 4–6 hours at room temperature (or refrigerate overnight for a slower fermentation).
8

If refrigerated, let the dough balls come to room temperature for 1–2 hours before stretching and baking.

New York Style Topping

Classic NY-style with low-moisture mozzarella and tomato sauce

americancheese

Ingredients

Tomato sauce
Shredded low-moisture mozzarella
Oregano
Grated parmesan