NY Style Pizza.

Bloom active dry yeast in warm water (35°C) for 5 minutes.

• Water should feel just warm to the touch, not hot.
• Whisk yeast in and wait until it foams slightly (~5 min).
• If nothing happens after 10 min, the yeast is dead. Start over.

Mix flour, bloomed yeast water, oil, and sugar until combined.

• Add all liquids to the flour at once.
• Mix by hand or on low speed until no dry flour remains.
• Dough will be rough and shaggy at this stage. That's fine.

Add salt and knead. Knead until the dough is smooth, elastic, and evenly mixed.

• Add salt once the dough has come together.
• Knead until smooth, tacky, and passes the windowpane test.
• NY dough is firmer than Neapolitan, don't over-hydrate.

Cover and bulk rise at room temperature for 1 hour.

• Oil the inside of a bowl lightly.
• Cover with cling film or a lid.
• Dough should look noticeably puffy at the end.

Divide into 4 equal pieces (about 280 g each), ball tightly, and cold proof for 24 hours.

• Pinch off pieces, don't cut; you want smooth surface tension.
• Oil a sealed container and space the balls apart.
• Overnight cold ferment builds the signature NY flavour.

Stretch and bake on a preheated steel for 6 min at 290°C.

• Bring the dough to room temp 60-90 min before baking.
• Stretch to 14 inches, thinner centre, thicker rim.
• Bake on a preheated steel or stone until the underside is golden brown.

Cool on a wire rack for 2 minutes before slicing.

• A wire rack keeps the crust crisp, no soggy bottom.
• Slice once the cheese has just-set.
• Eat within 10 minutes for the best texture.