Same Day New York Pizza Recipe | Kenji's Cooking Show

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0:00 - Intro/Measuring ingredients
5:00 - Initial mixing and rest
7:09 - Second mixing
9:00 - Shaping for bulk fermentation
11:13 - Shaping dough balls
14:20 - Preheating the oven and steel arrangement
15:53 - Shaping a pizza
19:30 - Topping the pizza
22:30 - Final shaping
23:00 - Into the oven
26:35 - Retrieving and finishing the pizza
27:45 - Slicing and tasting

This dough recipe is designed to be easy to handle and deliver tasty results all within a day. If you let the dough rest in the fridge overnight or up to three days, it'll taste and bake even better. (Do not let it go much longer than that or it will be too loose to stretch easily).

Here's a different version of a New York pizza dough with a higher hydration that delivers a taller cornicione and crust that's a little lighter (but is harder to handle):    • Kenji's Cooking Show | How to Make Ne...  

Here's a no-knead pan pizza recipe:    • Food Lab Basics: POV Foolproof No Kne...  

Here's a recipe for Chicago-style thin crust pizza:    • How to Make Real Chicago Thin-Crust P...