How to Make REAL NY-Style Pizza in an Outdoor Pizza Oven

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: processed cheese

Part-skim mozzarella reduces fat while still melting well.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthier.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor without dairy.

pizza dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat dough adds fiber and nutrients.

Add room temperature water to a mixing bowl.

Add high gluten flour to the mixing bowl.

Add instant yeast at a baker's percentage of 0.5%.

Mix on low speed for about 4 minutes until the dough comes together.

Cover the bowl and let it rest for 20 minutes.

After 20 minutes, add salt at a baker's percentage of 2.8% and mix at medium speed for about 3 minutes.

Remove the dough from the mixer into a clear container to watch it rise.

Let the dough rest for about 1 to 2 hours until it has risen slightly by about 10%.

Weigh each dough ball out to 350 grams for 14-inch pizzas.

Place the dough balls in separate wide containers for proofing.

Refrigerate the dough for at least 2 days, ideally 3 to 4 days for better flavor and texture.

Prepare the sauce by adding 12 g of salt, 30 g of sugar, and 2 tsp of oregano to a 102 oz can of tomatoes and blend together.

Grate pecorino Romano cheese and sprinkle it over the sauce before adding mozzarella cheese.

On the day of baking, pull the dough out of the fridge at least 3 hours in advance, potentially up to 5 or 6 hours depending on fridge temperature.

Press down the dough if it seems tight to make it easier to stretch later on.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens