New York (Home Oven)

From Charlie Anderson’s Authentic New York-Style Pizza. See his page for the full write-up and video. For a gas pizza oven, use New York (Outdoor Oven).

Mix

1. Autolyse (20 minutes). Mix the [[flour]] high-gluten flour, [[whole_flour]] whole-grain flour and [[water]] water in a large bowl until no dry flour remains. Cover and rest 20 minutes.
2. Add the rest. Add the [[salt]] salt, [[sugar]] sugar and [[yeast]] yeast and mix until fully incorporated. Cover and rest another 20 minutes (5 minutes at minimum).
3. Knead (5–7 minutes) until smooth, form a ball and return it to the bowl.

Ferment

1. Bulk rise (1–3 hours). Cover and leave at room temperature until doubled, or up to tripled.
2. Ball. Divide into [[count]] pieces of [[weight]] and shape into very tight balls.
3. Cold ferment (2–3 days). Put each ball in a container lined with olive oil, cover and refrigerate.
   • Same-day option: skip the fridge and leave the balls at room temperature for another 2–3 hours.

Take the balls out of the fridge when you start preheating the oven. For sauce, toppings and the bake, see the pizzas below.