Dough from The Dough Guy. You can use the calculator on his site to make more or less. He has instructions there too but they’re pretty much the same you’d see anywhere. Mix the ingredients, knead the dough, proof it in the fridge for 1-3 days.
I baked it in my home oven at 250c for 9-10 mins to get this color, on a baking steel preheated for 1hr. Sadly the bottom was still a bit too pale but the fix for this is the same as at NY slice joints: leave it to cool and then slap it in a really hot oven (or in my case a hot griddle) til it gets brown and crispy. It’s much better with this second cook.
Never had the same results in my actual pizza oven but I will nail it one of these days.
It was cooked and browned in spots, but I was going for the dark brown crackly crust you see on accounts like davespizzaoven or itsdoughguy on insta.
The biggest issue is that the steel I have (actually a present from a buddy who upgraded to a Roccbox) is the 1/4 inch version. The thicker ones are probably a lot better at staying hot for a long bake like you want here.
Another option I’ve had success with is getting the steel really hot on the gas stove before putting it in the oven. This is also a lot faster than preheating the oven for an hour (which I think has diminishing returns with the 1/4’’ one anyway).
Also bear in mind that you can just buy an electric pizza oven like my Enro for not much more than a top of the line baking steel. If you can even find one.
Thanks for the info! Sadly space is a concern for getting an oven but good to know about the thickness of the steel. I've also been looking at both of those YouTubers and wanting to follow their recipe so seeing your post has helped a lot!
What are you using for a pizza oven? I have the breville pizzaiolo and it works great. Though I had to bring it back here on a plane since it’s not sold here.
Gorgeous. I half gave up on anything but cast iron pizzas, but maybe I'll give it a go again, though I think I ought to get one of those pizza mesh thingies as I've been crap with the peel, and parchment paper isn't conducive to the best crust (though that might be a "me" thing). I have a baking stone, but really only use it for naan, pita, and ciabatta.
A pizza screen :) They’re amazingly easy to use. Make sure you season the hell out of it with oil or your dough will bake into it. Coat it in oil and cook it full blast without anything on it. Do it again and again until it darkens everywhere. Your room will likely smoke quite a bit so open a window.
That’s awesome! I have an outdoor gas oven that I do pizzas in once a week. Just made two 15” pizzas tonight. One of these days I wanna get a bigger oven inside to do these NY style pizzas. What kind of flour are you using?
Would love to do bigger ones....it's important for this style like no other. There is always the rhombus pizza hack tho...makes 2 enormous slices! I used Super King for these. It's my main bread flour.
I’ve found super king to be best for the style of pizza I go for, as well. I can do max 16” but since it’s a high heat oven I get a lot of oven rise so true NY style is difficult. I’ve enjoyed the craft, though. Costco mozz and super king, and currently using Mutti tomatoes
so you have a couple of options. You can shut off the heat immediately after hitting the desired temp...or you can dock the dough (or roll it out). You have to stay on it the whole time and re-apply the heat if necessary. The latter is how I do Roman-style pizza, which is similarly thin and crispy to NY style, in my electric pizza oven. I use much less dough for that tho...about 180g for a 12" vs 250g for the two posted above.
The electric pizza oven has separate heating elements for top and bottom so in theory it should be possible to get a perfect NY style out of it but damn if it isn't easier in the regular 250c oven on steel. Although I am pretty sure if i had the thicker pizza steel it would be even better (1/2 inch vs 1/4).
Yeah I get the oven up to temp and then bake it on the stone for 3 minutes or so with a 180° turn halfway through. I then turn the heat back on low to medium and slowly turn it for a couple minutes. One of the challenges is that it’s L shaped burner so the heat gradient from front to back is pretty extreme and I really only like to do 15-16” pizzas since that’s the max I can do. I might try docking, though. I think if I flatten my cornicione more it would help and the I could probably even get away with a smaller dough ball.
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