Homemade NEW YORK-STYLE PIZZA with an easy dough recipe fired in the brand new GOZNEY DOME 2 ways! Classic wood-fire vs the ease of gas! We have our 1st pizza launch in the Gozney Dome & this dough recipe is a lot more forgiving than its Neapolitan cousin.
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New York Style Pizza
Cooking time: 30 minutes
Proofing time: 18 – 24 hours
Serves: 7
INGREDIENTS:
For the dough:
625g Strong white bread flour
325g 00 pizza flour
100g Whole wheat flour
665g Tepid water (warmer than room temp)
1g Fresh/Active yeast
28g Salt
25g Olive oil
(Plus additional olive oil, semolina flour and extra 00 flour for prepping your work surface)
For the top:
2 x 28 oz. Cans of peeled whole tomatoes
Salt to taste
1lb Low moisture mozzarella (half grated and half thinly sliced)
Pepperoni
NOTE: This recipe requires specialized tools, including a pizza oven, mixer with a dough hook (preferably a stand mixer), and a kitchen scale because the dough ingredients must be measured by weight rather than volume.
INSTRUCTIONS:
1. Grab your scale and weigh out your water and add your yeast, mix well before incorporating your flours.
2. Gradually add your three types of flours (measured out) to your water/yeast mixture while the mixer is on it’s lowest setting. Add your salt and continue to mix on low for about 3 to 4 minutes - watch that dough on the sides of the bowl.
3. Turn your mixer off and pour your 25 grams of olive oil over the mixed dough and let that hangout for about 10 minutes.
4. After it’s been sitting, give it a quick mix to incorporate the oil. Then, plop your dough ball onto your clean work surface and lightly shape it into a ball. Cover it with a bowl and let sit for an hour.
5. Lightly brush your working area with some olive oil and begin to split the dough into seven parts that weigh out to about 240 to 250 grams each. Use your hands to shape them into smaller dough balls (beautiful technique is shown in the video) and place them on an oiled baking sheet. Cover with plastic wrap or a damp towel and let these little hogs proof in the fridge for about 24 hours.
6. When ready, take your dough balls out of the fridge and let them set at room temperature for an hour before handling.
7. In the meantime, make your sauce by simply using an immersion blender (or use a standard blender) to mix your cans of whole peeled tomatoes with a few pinches of salt. Set aside.
8. Fire up your pizza oven to a very high heat before then reducing it to about 650 degrees fahrenheit (for both wood and gas preparations).
9. Now it’s pizza building time! In a bowl, mix together some semolina and 00 flour to dust your working surface. When shaping out your pizza, keep the dough well-floured and slowly work your way from the middle of the dough out to the edge to create that signature crust. Remove any air pockets by giving it a nice spanking in the middle of the pie. Don’t be shy.
10. Once you have that nice, round pizza shape, add your sauce, cheese (some shredded, some sliced), and pepperoni before getting your pie onto your floured pizza peel - very important to make sure that peel is nice and dusted with flour before you accidentally make a calzone.
11. Make sure your pizza oven reads at about 640 to 650 degrees fahrenheit before assertively shimmying that pie onto the pizza stone. Keep a close eye, making sure to rotate it throughout, so as not to burn one side.
12. Once you have that nice curled pepperoni, melted cheese and a firm cooking on the crust underneath (about 4 to 6 minutes), remove your pizza from the oven and let sit for a bit before slicing it up. Enjoy your glorious homemade New York pizza!
About KITCHEN CAPTAIN
Ian Walsh is an award and major event-winning professional surfer who enjoys scaring the sh!t out of himself in 50-70 foot surf. This also creates a unique opportunity to push himself. Which is what he is really after.
But let's get to the real reason you're here... KITCHEN CAPTAIN! On this channel, you're going to be thoroughly entertained while learning how to cook at home. Weekly cooking episodes will be served up and there might be a sprinkle or two of high-quality surfing videos. This is not a Michelin star chef show. This is the everyman cooking show in your own kitchen. If Ian can learn to cook it, then so can you. Cooking doesn't need to be hard, but it does need to taste good. There will be mistakes, there will be laughs, and there will be some damn good recipes learned! Put your helmet on, hit that SUBSCRIBE button, and buckle up! Let's go!
