New York-Style Pizza

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MathArtzt

Alterations for sour dough are in parethesis. I usually make 2/3 or 2 dough balls

22 ½ ounces bread flour, plus more for dusting (638g; about 4 ½ cups) [if using started remove 50 g)

0.5 ounce granulated sugar (15g; about 1 ½ tablespoons)

0.35 ounce kosher salt ( 10 g; about 1 tablespoon)

0.35 ounce instant yeast ( 10 g; about 2 teaspoons)

15 ounces lukewarm water ( 415 g; about 1 ¾ cups) (see notes) (if using starter remove 50 g)

3 tablespoons (45ml) extra-virgin olive oil

1 batch New York style pizza sauce

1 pound grated full-fat dry mozzarella cheese (454g; about 4 cups), placed in freezer for at least 15 minutes

2 balls with starter

375 g flour

1 T sugar

2 t salt

226 g water

100 g starter

2 T olive oil

Note: Ingredients may have been altered from the original.

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