From America's Test Kitchen Season 12: New York-Style Pizza at Home
With home ovens that reach only 500 degrees and dough that’s impossible to stretch thin, even the savviest cooks can struggle to produce New York–style parlor-quality pizza. We were in pursuit of a simple-to-make pizza with a perfect crust—thin, crisp, and spottily charred on the exterior; tender yet chewy within. High-protein bread flour gave us a chewy, nicely tanned pizza crust and the right ratio of flour, water, and yeast gave us dough that would stretch and retain moisture as it baked. We kneaded the dough quickly in a food processor, then let it proof in the refrigerator for a few hours to develop its flavors. After we shaped and topped the pizza, it went onto a blazing hot baking stone to cook. Placing the stone near the top of the oven was a surprising improvement, allowing the top of the pizza to brown as well as the bottom. In minutes we had a pizza with everything in sync: a thoroughly crisp, browned crust with a slightly chewy texture, just like a good parlor slice.
Makes two 13-inch pizzas
Our preferred brand of whole-milk mozzarella is Dragone. You can shape the second dough ball while the first pizza bakes, but don't top the pizza until right before you bake it. If you don't have a baking stone, bake the pizzas on an overturned and preheated rimmed baking sheet. It is important to use ice water in the dough to prevent overheating the dough while in the food processor. Semolina flour is ideal for dusting the peel; use it in place of bread flour if you have it. The sauce will yield more than needed in the recipe; extra sauce can be refrigerated for up to a week or frozen for up to a month.