New Yorkeasy
NY Grandma Round (12-inch)
Grandma form factor on a round: cheese under, dolloped sauce on top, raw garlic and oregano. The Long Island home cook's pizza, taken to a 12-inch round.
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Part of the New York family.
Equipment
- pizza steel
- 12" cast-iron skillet (optional)
Dough ingredients
Resize this dough →| Ingredient | Baker's % | Grams |
|---|---|---|
| Bread flour | 100.0% | 410 g |
| Water | 65.0% | 267 g |
| Fine sea salt | 2.2% | 9 g |
| Instant dry yeast | 0.4% | 2 g |
| Sugar | 1.0% | 4 g |
| Olive oil | 2.0% | 8 g |
| Total (2 × 350 g) | 170.6% | 700 g |
Toppings (per pizza)
- 130 g Low-moisture mozzarella, shredded
- 120 g Crushed tomato (raw, salted)
- 3 slice Garlic (paper-thin slices)
- 1 tbsp Olive oil (for the round)
- 1 pinch Dried oregano
- 4 leaf Fresh basil
Steps
- Mix10 min
Combine and knead 8 minutes.
- Cold ferment24 h
Refrigerate the bulk dough 16–24 hours.
- Ball + final proof1 h 30 min
Divide into 350 g balls; rest 90 minutes covered.
- Stretch
Hand-stretch to a 12-inch round on a well-oiled steel pan or peel.
- Top
Cheese to within 1 inch of the rim. Sauce dolloped over the cheese in 5–6 spoonfuls. Garlic slices, oregano.
- Bake12 min
525 °F steel, 10–14 minutes. Off-heat: torn basil.