A New York slice for Babe made in the new @gozney Arc XL 🔥

New York-Style (ish) Pizza

Serves: 6
Prep time: 48 hours
Cook time: 3 min

Ingredients
- 700g (24.7 oz) bread flour
- 300g (10.6 oz) wholemeal flour
- 25g (0.9 oz) cooking salt (not table salt), for the dough
- 30ml (2 tbsp) olive oil
- 20g (0.7 oz) sugar, for the dough
- 5g (0.2 oz) dry yeast
- 570ml (19.3 fl oz) water
- 2 tins tomatoes, for the sauce
- 10g (0.4 oz) salt, for the sauce
- 5g (0.2 oz) sugar, for the sauce
- 2g (0.07 oz) dried oregano, for the sauce
- low moisture mozzarella, to taste
- parmesan cheese, to taste

Method
1. In a large mixing bowl, combine the bread flour, wholemeal flour, 20g sugar, dry yeast, and 570ml water. Start mixing by hand to form a dough. Just before turning it out onto your workbench, add the 30ml olive oil and 25g cooking salt. Knead briefly to distribute.
2. Knead the dough on your workbench for 8-10 minutes, until you achieve a smooth texture. Place the dough back into the bowl, cover, and refrigerate for 48 hours for slow fermentation.
3. 3 hours before you're ready to bake, remove the dough from the fridge. Divide into 260g (9.2 oz) portions and roll into tight balls. Place them on a greased tray with a lid. Let them prove at room temperature for 2-3 hours.
4. Preheat your oven to 400°C (752°F) at least an hour in advance to properly heat-soak it. Note: New York-style pizzas are baked at a lower temperature than Neapolitan-style pizzas, with some shops baking at temperatures as low as 330°C (626°F) have a play and see what works best for you.
5. For the sauce, blend the tinned tomatoes with 10g salt, 5g sugar, and dried oregano until smooth. Be careful not to over-blend and incorporate air into the sauce.
6. Stretch the dough to fit your pizza peel or baking surface. Top with the tomato sauce, low-moisture mozzarella, and Parmesan cheese. Bake for 3-5 minutes, aiming for a crispy bottom and golden cheese topping.

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