New York White Pizza
User Reviews
5
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Prep Time
1 hr 15 mins
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Cook Time
6 mins
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Total Time
1 hr 21 mins
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Servings
4
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Calories
721 kcal
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Course
Main Course
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Cuisine
Italian
New York White Pizza
Description
This New York White Pizza centers on a hand-stretched dough ball that is carefully proofed and warmed before baking. The dough is floured and stretched to about 15 inches, maintaining a thicker center and a formed rim to create a balanced crust with some chew and softness. The toppings include a generous layer of shredded whole milk mozzarella, dollops of ricotta cheese, and a sprinkling of pecorino romano for sharpness, enhanced by kosher salt and garlic powder for seasoning.
The pizza is cooked on a pizza steel at the highest oven temperature to develop a golden crust and melted, bubbling cheese. Using a pizza steel improves heat transfer, producing a crust with a slightly crisp exterior while remaining tender inside. The absence of tomato sauce focuses attention on the creamy cheese blend and seasoned crust.
For best results, warm the dough for several hours before shaping and use the recommended pizza steel or a stone, which may require slightly longer cooking time. Leftovers store well in the refrigerator and reheat best on a parchment-lined baking sheet to maintain texture without microwaving.
Ingredients
- 1 ounce pizza dough see notes below, ball
- 1 tablespoon semolina flour for dusting wooden pizza peel
- 2 ounces water you will not need it all, see notes below
- 1 tablespoon olive oil
- 8 ounces mozzarella shredded, whole milk
- 1 1/2 cups ricotta cheese
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 2 tablespoons pecorino romano finely grated
Instructions
- Remove dough from the refrigerator (leaving covered in proofing container) to warm up for 2-3 hours during the summer and 3-4 hours in winter.
- Set pizza steel to the second highest oven rack level and preheat the oven to the highest temperature for 45 minutes prior to shaping dough.
- Carefully remove dough ball from proofing container and drop into a large container with all-purpose flour. Turn once, then lay the dough ball with the sticky side facing up(this will be the side that rested on the bottom of the proofing container) onto a floured work surface for stretching. Near your work surface, place a wooden pizza peel sprinkled with semolina flour.
- With your fingers press down and form a rim, being careful not to deform the crust and degas the rim. Maintaining a round shape, leave more dough in the center and rotate the dough a couple of times to make the pizza larger.
- Once the pizza is about 8-9 inches, bring it into your knuckles to stretch to the final size of 15 inches. Gently stretch the dough by pulling with your knuckles and rotating. Once the pizza is the full size drop it onto the wooden pizza peel.
- At this point, you can stretch the dough into its final size, by gently pulling. Just try not to touch the rim too much. Shake the pizza peel and make sure the dough moves easily back and forth. If it does not sprinkle more semolina flour underneath the pizza and check again.
- With a pastry brush, wet the surface of the pizza with water to introduce some moisture. Drizzle 1 tablespoon of olive oil all over and brush that in as well.
- Sprinkle the mozzarella cheese evenly. Next, add dollops of the ricotta all over the pizza. Sprinkle the Pecorino Romano all over and then the salt, and garlic powder.
- Make sure the pizza slides once more, then check the pizza steel with an infrared thermometer. Once a reading of 610f (it will be less if using a 525f max oven) is achieved, launch the pizza onto the steel and close the oven door immediately.
- After 3 minutes with a metal pizza peel rotate the pizza 180 degrees. After 3 more minutes, the pizza should be finished. Depending on oven temp it might need another minute but watch carefully. Remove the pizza with a metal pizza peel and place on a wire rack to cook. Enjoy!
Notes
- Warm dough for 2-3 hours in summer or 3-4 hours in winter before stretching to enhance texture.
- Use a pizza steel for even cooking; if unavailable, a pizza stone is an alternative but requires additional baking time.
- Store leftovers in the fridge up to 3 days and reheat covered on a parchment-lined baking sheet at 350°F to preserve texture.
- If using dry ricotta and mozzarella, brushing water on the dough before toppings can prevent drying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 721 kcal
% Daily Value*
| Calories | 721kcal | 36% |
| Carbohydrates | 44g | 15% |
| Protein | 33.8g | 68% |
| Fat | 45.8g | 70% |
| Saturated Fat | 18.3g | 92% |
| Cholesterol | 64mg | 21% |
| Sodium | 1234mg | 51% |
| Potassium | 168mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 0.4g | 1% |
| Calcium | 364mg | 36% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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