Classic New York Pizza At Home

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: processed cheese

Part-skim mozzarella has fewer calories, while processed cheese is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier due to its nutrient profile, while vegetable oil is usually cheaper.

Start by making the dough with bread flour, salt, and a little bit of yeast.

Whisk the dry ingredients together until evenly combined.

Add in water and mix with a dough hook attachment on the lowest setting.

Use a rubber spatula to incorporate all the flour into the mixture.

Stop the mixer occasionally to lift the dough around for even mixing.

Knead the dough for about 2 to 3 minutes until it pulls together.

Loosen the dough from the bottom of the bowl.

Add olive oil to the bottom of a plastic container and place the dough ball inside.

Cover the container and let the dough rest at room temperature for 24 hours.

After 24 hours, check the dough for air bubbles and smell the yeast development.

Place the dough in the fridge for 1 to 2 more days to develop flavor and texture.

After 2 days, portion out the dough into balls of about 300 grams each.

Roll the dough into a ball by pulling the outside into the center.

Place the dough balls on a lightly floured baking sheet to rest until ready to use.

To make the sauce, grab a can of whole peeled tomatoes with basil and pour into a bowl.

Add dried basil, red pepper flakes, garlic powder, and a few pinches of salt to the tomatoes.

Remove the dried oregano from the stem by pressing the leaves off between your hands.

Break apart the tomatoes with your hands, squeezing away from your face to avoid splatter.

Mix the sauce ingredients together for a textured sauce with both smooth and chunky parts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens