New York-Style Pizza - Adam Ragusea

youtube.com

Collin D

subheading: For the dough:

2 ¼ cups (530 ml) warm water

1 tbsp sugar (12g) sugar

1 tbsp (9g) active dry yeast

2 tbsp (30 ml) olive oil

1 tbsp (18 g) kosher salt

5 cups (600g) bread flour, plus more for working the dough

additional oil for greasing the dough

cornmeal, semolina flour, or coarse-ground whole wheat flour for dusting

subheading: For the sauce:

1 28 oz (828 ml) can crushed tomatoes (I like Pastene 'Kitchen Ready')

2 to 4 tbsp (30 to 60 ml) olive oil

1 tsp (4g) sugar

2 tsp (a fraction of a gram, I don't know) dried oregano

subheading: For the cheese:

24 to 32 oz (680 to 910 g) whole-milk, low-moisture mozzarella, freshly grated (6 to 8 oz / 170 to 225 g per pizza)

grated parmesan for dusting (maybe 10 g per pizza?)

Directions at youtube.com

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