New York White Pizza
The NY classic combines ricotta, mozzarella, and garlic atop a cold-fermented, hand-stretched dough.
Servings: 4
Ingredients
- 1 12 ounce pizza dough ball see notes below
- 1 tablespoon semolina flour for dusting wooden pizza peel
- 2 ounces water you will not need it all, see notes below
- 1 tablespoon olive oil
- 8 ounces whole milk mozzarella shredded
- 1 1/2 cups ricotta
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 2 tablespoons Pecorino Romano finely grated
Instructions
- Remove dough from the refrigerator (leaving covered in proofing container) to warm up for 2-3 hours during the summer and 3-4 hours in winter.
- Set pizza steel to the second highest oven rack level and preheat the oven to the highest temperature for 45 minutes prior to shaping dough.
- Carefully remove dough ball from proofing container and drop into a large container with all-purpose flour. Turn once, then lay the dough ball with the sticky side facing up(this will be the side that rested on the bottom of the proofing container) onto a floured work surface for stretching. Near your work surface, place a wooden pizza peel sprinkled with semolina flour.
- With your fingers press down and form a rim, being careful not to deform the crust and degas the rim. Maintaining a round shape, leave more dough in the center and rotate the dough a couple of times to make the pizza larger.
- Once the pizza is about 8-9 inches, bring it into your knuckles to stretch to the final size of 15 inches. Gently stretch the dough by pulling with your knuckles and rotating. Once the pizza is the full size drop it onto the wooden pizza peel.
- At this point, you can stretch the dough into its final size, by gently pulling. Just try not to touch the rim too much. Shake the pizza peel and make sure the dough moves easily back and forth. If it does not sprinkle more semolina flour underneath the pizza and check again.
- With a pastry brush, wet the surface of the pizza with water to introduce some moisture. Drizzle 1 tablespoon of olive oil all over and brush that in as well.
- Sprinkle the mozzarella cheese evenly. Next, add dollops of the ricotta all over the pizza. Sprinkle the Pecorino Romano all over and then the salt, and garlic powder.
- Make sure the pizza slides once more, then check the pizza steel with an infrared thermometer. Once a reading of 610f (it will be less if using a 525f max oven) is achieved, launch the pizza onto the steel and close the oven door immediately.
- After 3 minutes with a metal pizza peel rotate the pizza 180 degrees. After 3 more minutes, the pizza should be finished. Depending on oven temp it might need another minute but watch carefully. Remove the pizza with a metal pizza peel and place on a wire rack to cook. Enjoy!
Video
Notes
- Use our New York pizza dough recipe for one 12 ounce dough ball. For multiple pizzas, just make more dough balls. Alternatively, use store-bought dough but make sure to ball dough prior to using.
- You will not need all 2 ounces of water, but if using dry ricotta and mozzarella, water should be painted onto the dough with a pastry brush so that the pizza does not dry out.
- The recipe time is for prepping, heating the steel, and cooking the pizza. Remember to warm up the dough before cooking by removing it from the fridge for 2-3 hours in the summer and 3-4 hours in the winter prior to stretching.
- Calorie info is for 1 New York white pizza.
- A pizza or baking steel is highly recommended. If using a stone, the pizza will take 3-5 minutes longer. Do not use a sheet or baking pan.
- Leftovers can be stored for up to 3 days in the fridge. Reheat on a parchment paper lined baking sheet at 350f until hot. About 10-12 minutes. Do not microwave.
Nutrition
Calories: 721kcal | Carbohydrates: 44g | Protein: 33.8g | Fat: 45.8g | Saturated Fat: 18.3g | Cholesterol: 64mg | Sodium: 1234mg | Potassium: 168mg | Fiber: 3g | Sugar: 0.4g | Calcium: 364mg | Iron: 3mg
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