New York Style Pizza

Make the dough: In a stand mixer with dough hook, combine flour, salt, yeast, and sugar. Add cold water and olive oil. Mix on low 2 minutes, then medium for 8-10 minutes until smooth and elastic. The dough should pass the windowpane test.

Cold ferment: Divide dough into two 400g balls. Place in oiled containers, cover, and refrigerate for 24-72 hours. This slow ferment develops complex flavor and improves texture.

Make the sauce: Crush San Marzano tomatoes by hand. Add garlic, oregano, sugar, and salt. Mix well. Do NOT cook the sauce - raw sauce is traditional for NY style.

Warm the dough: Remove dough from refrigerator 2 hours before baking. Let it come to room temperature for easier stretching.

Preheat: Place pizza steel or stone on upper-middle rack. Preheat oven to maximum (500-550F) for at least 1 hour. The steel/stone must be thoroughly heated.

Stretch the dough: On a floured surface, press dough from center outward, leaving a puffy edge. Pick up and stretch using gravity, rotating as you go. Aim for 16-18 inches diameter. Transfer to floured peel.

Assemble: Spread thin layer of sauce to the edge (NY style has sauce to the rim). Add mozzarella evenly. Add pepperoni if using. Sprinkle with Pecorino and oregano.

Bake: Slide pizza onto steel/stone. Bake 7-10 minutes until crust is golden, cheese is bubbling with brown spots, and bottom is charred in spots. Rotate halfway if needed.

Rest and serve: Transfer to wire rack (prevents soggy bottom). Let rest 2 minutes. Cut into 8 large slices. Fold and eat like a true New Yorker!