Classic New York-Style White Pizza

By Sip and Feast · 30 min

Ingredients

Instructions

1. Take the dough out of the fridge, leaving it covered, and let it warm up for 2 to 3 hours in summer or 3 to 4 hours in winter.
2. Set the pizza steel on the second-highest rack and preheat the oven to its highest temperature for 45 minutes before shaping.
3. Remove the dough from its container, roll it in flour, and place it sticky side up on a floured surface. Set a wooden peel dusted with semolina nearby.
4. Press the edge down to form a rim without deflating it, then stretch the dough, rotating it, until it reaches about 8 to 9 inches.
5. Stretch the dough to 15 inches, pulling gently with your knuckles, then move it onto the peel. Add semolina underneath if it does not slide freely.
6. Brush the surface with water, drizzle and brush on 1 tablespoon olive oil.
7. Sprinkle the mozzarella evenly, add dollops of ricotta, then sprinkle the Pecorino Romano, salt and garlic powder.
8. Check the steel with an infrared thermometer until it reads 610°F (320°C); if your oven maxes out at 525°F, the reading will be lower. Slide the pizza onto the steel and close the door immediately.
9. After 3 minutes, turn the pizza 180 degrees with a metal peel. Bake 3 more minutes, possibly 1 more minute depending on the oven, until done.
10. Remove the pizza with a metal peel and place it on a wire rack.

Summarized from Sip and Feast's video. Watch it for the details.

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