New York Pizza

it was good but:

CONVERT TO 1/2 OF THESE MEASURES

https://www.sipandfeast.com/homemade-pizza-dough-new-york-pizza/

Fill a large bowl (large enough to comfortably accommodate the dry ingredients and the water with a lot of space leftover) with the water

In another bowl add all the dry ingredients. Mix the dry ingredients with a wooden or rubber spoon.

Slowly add the dry ingredients to the water and begin mixing as best you can.

Add the olive oil to the rough dough. Drizzle some of it around the sides of the bowl to more easily pick up all the flour remnants

Mix again as best you can to form a rough shaggy dough ball.

Place that shaggy dough ball onto a large work surface

Begin kneading the dough by pressing down and forward on the dough ball then rotating it 90 degrees and repeating. Do this until the dough gets too sticky to handle.

Cover the dough with a clean bowl inverted or with plastic wrap. Make sure to completely cover the dough.

Wait 30 minutes

Continue kneading for at least 5-7 minutes, then cover it again and wait 30 minutes before balling the dough.

You have ~1380 grams (48 ounces) of dough to work with. You can make exactly 4 (~345) gram dough balls for 4 NY round pizzas.

When measuring out the dough balls keep the remaining dough covered so it doesn’t dry out. Ball the dough by repeatedly pushing the sides of the dough underneath, then lifting and pinching the middle of the bottom.

Pinch the underside of the dough ball to lock in the gasses

https://www.youtube.com/watch?v=pCQl2e_qFS8&list=PL0QyikC1o6v1P-bDLbV6vF6bpgnB6h2aF&index=1

Do it about 20 times until a smooth ball is formed.

Remove the dough from the refrigerator at least 2 hours before Preheat the oven to the highest temperature for 45 minutes before

Add the salt to the crushed tomatoes and mix - TASTE

Place pizza steel on the second highest rack of the oven. Sprinkle semolina flour onto your wooden pizza peel and sprinkle regular flour onto a large work surface.

Carefully remove the dough ball from the container, without degassing, and drop it into a large container with flour.

Flip the doughball over, then place the dough ball onto your floured work surface with the sticky side up (the side that faced down in the proofing container is the sticky side).

Begin opening the doughball by pressing down on the dough with fingertips to gently stretch it out.

Form an outside crust or rim but don't touch the rim. Leave more thickness in the center of the dough. Rotate the dough (2-3 times) and gently stretch it to make it get larger.

Bring the dough onto the knuckles of your hands and with the sticky dough side facing up, stretch the dough to form a 15-16" circle. Once the circle is formed place it onto the wooden peel.

Make any gentle adjustments to stretch the pizza round, being careful to not deflate the rim. Hold the wooden peel and make sure the pizza moves back and forth. If it sticks at all add more semolina flour under the pizza and test again.

Spread the crushed tomato and salt mixture onto the pizza and then the mozzarella cheese taking care to not touch the rim.

Sprinkle the oregano and Pecorino Romano onto the pizza.

Using an infrared digital thermometer, test that the pizza steel is at least 590f. Once the steel is hot enough carefully launch the pizza onto the steel and close the oven door.

Rotate the pizza with a metal peel after 3 minutes and remove with the metal peel when done (approximately 6-7 minutes total cooking time).