New York-style pizza

Ingredients for 5 servings:

• 500 ml water
• 50 g olive oil, extra virgin
• 20 g honey
• 7 g dry yeast
• 700 g pizza flour type 00
• 180 g semolina (durum wheat flour)
• 25 g sea salt, fine
• 1 garlic clove(s)
• 1 can San Marzano tomato(s), approx. 400 g
• 1 tbsp oregano, dried
• 5 g sea salt, fine
• 5 g olive oil, extra virgin
• 1 pinch of sugar or some honey
• pepper
• Toppings of your choice

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Cooking/baking time approx. 3 minutes; Total time approx. 1 day 43 minutes

With aromatic tomato sauce

For the dough, add the water, yeast, olive oil, and honey to the bowl of a dough mixer and stir slowly until well dissolved. Add the flour slowly, a little at a time. This process can take 10-15 minutes to give the flour time to form long chains. After all the flour has been added and the dough has been kneaded in the mixer for another 2-3 minutes, add the semolina and salt and knead in the mixer for another 10 minutes. Remove the dough from the mixer and knead by hand on the countertop for 5-10 minutes. Return the dough to the bowl, cover, and let rise at room temperature for 30 minutes. Shape the dough into 5 equal balls (approx. 300 g each) and place them in a ball box or large sealable cake box. Ensure that the dough balls maintain surface tension. Store the dough pieces in the refrigerator for 15-24 hours and remove them from the refrigerator 1-2 hours before use. On very hot days, it is best to wait half an hour before use. Store in the refrigerator for a maximum of 48 hours – the longer it stays in the refrigerator, the more flavorful the dough will be. At least 30 minutes before use, combine all the sauce ingredients in a bowl and puree with a hand blender. If desired, you can use more garlic. The sauce can also be prepared 24 hours in advance to make it more flavorful. Preheat the pizza oven to approximately 300°C. Preheat an electric oven to maximum temperature (250-280°C) using top/bottom heat and be sure to use a pizza stone. Remove the ball of dough from the box with a spatula, shape it into a round again if necessary, and dip it in semolina before spreading it out, ensuring the ball of dough is completely covered. Spread the dough out into the pizza and top with all the ingredients. Important: After the sauce, always add the cheese first, then everything else. Add greens such as herbs, arugula, or basil only after baking. Be careful not to leave too much excess semolina on the dough, as it could catch fire in the oven and burn the pizza. The baking time is 2-3 minutes in a pizza oven and 4-6 minutes in an electric oven. Tips: I always use cheddar cheese for the “New York Style” pizza. If you have a large crust, brush the crust with olive oil to prevent it from burning. Leftover sauce can be eaten with pasta the next day.