NYC-style pizza
Jamie Oliver · jamieoliver.com · 2016 · Original
New Yorkinferred from the title
DietNot vegetarian: pork mince.
Against 5,130 pizza recipes
New York style, one of 47 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
New York (New York City): foldable slice, low-moisture mozzarella (Grande is canonical), cooked red sauce, thin puff at rim
Tradition: 58 to 65% hydration · 500 to 650°F bake (this recipe: 428°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
428°F / 220°C
Bake time
10 min
Oven
home standard
Surface
stone
Bulk
1h
Ingredients (9)
- flour1kg strong white bread flourn/a
- yeast1 x 7g sachet of yeast7g
- sugarcaster sugar1 tsp · 4.2g
- saltfine sea salt and freshly ground black peppern/a
- oilolive oiln/a
- oilextra virgin olive oiln/a
- sauce tomatoFOR THE TOMATO SAUCEn/a
- sauce tomato2 x 400g tins of plum tomatoes400g
- cheese mozzarellablock of mozzarella cheese300g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese3 cloves of garlic
- post bake½ a bunch of fresh basil
- over cheeseFOR THE TOPPING
- over cheese½ teaspoon fennel seeds1/2 tsp · 2.1g
- over cheesepork mince150g
- over cheese2 sprigs of fresh rosemary
- over cheese30 jalapeño chillies
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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