James Kenji Lopez-Alt
patreon
Same Day New York Pizza
🕑 Added 2023-10-19 17:36:55 +0000 UTCI apologize for uploading this a little late. I was traveling and did not realize Patreon doesn't let you upload video from the mobile app!
This dough recipe is designed to be easy to handle and deliver tasty results all within a day. If you let the dough rest in the fridge overnight or up to three days, it'll taste and bake even better. (Do not let it go much longer than that or it will be too loose to stretch easily).
This recipe makes two 16-inch pizzas that are relatively thin. Here is a dough calculator if you'd like to make pizzas of a different sizes. You’ll have to save a copy or copy/paste the fields to a new doc to make changes. https://docs.google.com/spreadsheets/d/1bM6aBckf18k9XTc2exhPVVust_r78VJX_NjoD3c5Odc/edit?usp=sharing
For the Dough:
500g All-purpose flour (or bread flour for a chewier crust)
15g salt
2.5g instant yeast
5g sugar
20g vegetable shortening, olive oil, or vegetable or corn oil
300g water
- Combine the flour, salt, yeast, sugar shortening, and water in the bowl of a stand mixer fitted with a dough hook. Mix on medium speed just until the dough comes together into a shaggy ball and no dry flour remains in the bowl, about 2 minutes. Let the dough rest for 15 minutes.
- After the dough has rested, continue kneading at medium speed until the dough is smooth and silky, about 3 minutes longer. The dough should come off the bowl and dough hook smoothly. Transfer to a lightly oiled countertop and form into a ball, using your hands to stretch the dough over itself and tucking the bottom into a "belly button" (see video at 9:00).
- Transfer to a lightly oiled bowl or proofing container. Cover and let rest at room temperature for two to eight hours. (You can also store the dough in the fridge for up to three days for improved flavor and browning).
- Two to three hours before ready to bake, divide the dough into two even balls and shape each into a tight, smooth ball, stretching the dough over itself and tucking the bottom into a “belly button” (see video at 11:13). Transfer to oiled proofing containers or covered bowls and let rest until ready to bake.
For the Pizza:
2 balls of pizza dough, proofed and ready to stretch
1 (15.5 ounce) can of crushed tomatoes or whole peeled tomatoes crushed in a food mill, seasoned with salt
A few pinches dried oregano
About 16 ounces full fat low-moisture mozzarella (check the deli counter - you can also use string cheese)
Finely grated Parmesan or Romano
Torn fresh basil leaves
Extra-virgin olive oil
Salt
Toppings as desired
- At least an hour before baking, adjust the oven rack to the upper middle position and preheat a baking steel or stone at the highest temperature your oven can get to.
- Stretch a ball of dough out on a surface lightly dusted with semolina or flour. Start by pushing the dough out with your fingertips to form a lip all around the edge, then use your knuckles to gently stretch the dough out into a thin circle roughly 15-16 inches in diameter (see video at 15:53). Transfer to a peel lightly dusted with semolina.
- Working fast, use a large spoon to spread a thin layer of sauce across the surface of the pizza, leaving the lip un-sauced. Sprinkle with dried oregano.
- Spread a thin layer of shredded mozzarella across the surface of the pizza. Sprinkle with grated Parmesan or Romano. Add a few torn basil leaves. Drizzle with a little olive oil. Sprinkle with a little salt. Add more toppings as desired.
- Give the pizza a few more stretches to get it into its final size and shape, then carefully slide it off onto the baking steel or stone.
- Bake until the pizza is crisp underneath and lightly browned on top, 4 to 5 minutes total. If your oven doesn’t heat evenly, you can rotate the pizza occasionally (don’t try and move it for the first two minutes of baking).
Comments
Chris Horn
I am not Kenji, but I've had similar issues and have been researching how to fix it. A lot of greats say that after you make the initial round, never touch the middle when stretching. Check out this clip at about 2:20. This has worked for me; https://youtu.be/9qHoFTyOPQw?si=qFp8TqJjGpsdram-
Kim Harrison
Hi Kenji! I made this recipe and it turned out great, but I have a question on pizza making in general. I usually find that when I stretch and shape the dough, there's a noticeable thin/weak spot near the center of the pie. I'm assuming this might be from shaping the ball before the second proof (maybe something wrong with the belly button?). Any thoughts or tips? Thanks!
Axel Paul Gunnarsson
Any tips on what temperature to have when using an outdoor oven like the Ooni?
Paden Wyatt
Making this for board game night. Yeessssss.
Sean Hoyt
I’m at high altitude (Denver), didn’t change anything in the recipe and it still came out perfectly. By far the best pizza dough recipe I’ve tried. Thanks!
James Kenji Lopez-Alt
You are right - updating and thanks!
Chetan Pungoti
I think the salt should be 15gm?
Nick Anderson
Would this work in outdoor pizza oven?
Dennis Morgan
Thanks for the video Kenji; I have been looking for a same-day recipe like this.
James Kenji Lopez-Alt
Yes it can! You can freeze after balling it, then let it do the final proof straight from the freezer the day you bake it (Itll take 4-5 hours at room temp to proof from the freezer). You can also store a dough ball in the fridge for up to three days or so if you aren't ready to bake tonight.
Cody Ripp
If making the full size recipe but only making one pizza tonight, can the second dough ball be frozen? At which point in the process would you freeze it?
