New York Style

Whisk the flour 500 g, salt 10 g, sugar 8 g, yeast 1.5 g, and malt 5 g (if using) in the mixer bowl.

Add the cold water 320 ml and oil 12 g. Mix on low for 2 minutes until shaggy.

Cover and rest 10 minutes.

Knead on speed 2 for 6–8 minutes until smooth and pulling cleanly from the bowl.

Divide into two 420g balls. Ball tightly, pinch seams, oil lightly.

Cold ferment in sealed containers 24–72 hours. 48 is the sweet spot.

Pull dough 2 hours before stretching.

Warm the olive oil 11 g in a saucepan over medium-low heat.

Add the garlic 6.6 g. Cook 30–60 seconds, stirring, until fragrant but not browned.

Add the crushed tomatoes 352 g, oregano 0.88 g, salt 2.64 g, sugar 1.76 g, and red pepper 0.44 g if using. Stir.

Simmer uncovered 15–20 minutes, stirring occasionally, until thickened to a spreadable consistency that mounds on a spoon.

Off heat, stir in the torn basil 3.1 leaves. Cool. Taste and adjust salt.

Buy whole-milk low-moisture mozzarella in a block. Pre-shredded cheese is coated with cellulose and won't melt the same way.

Chill the cheese 30 minutes in the freezer. Cold cheese grates cleanly without smearing.

Grate on the large holes of a box grater, or the grating disc on a food processor for larger amounts.

Spread on a tray and let sit at room temperature 15 minutes. This dries the surface slightly and improves melt.

Use within 24 hours of grating, or freeze for up to a month.

Preheat the steel on the upper-middle rack for 1 hour at 550°F.

Pull dough 2 hours before baking. Stretch by hand to 14 inches.

Sauce 110 g thinly to the rim. Add the low-moisture mozzarella 175 g (freshly grated from a block). Light drizzle of olive oil 6 g.

Bake on the steel 6–8 minutes, rotating once. Cheese should be bubbling, edges set, bottom dark brown.

Slice into 8 wedges. Fold-and-eat is the entire point.