New York Style Pizza

Total Time: 48 hrs 45 mins Preparation Time: 48 hrs Cook Time: 45 mins

Ingredients

• 1 (14 ounce) can peeled whole tomatoes
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted butter
• 2 medium garlic cloves, grated on microplane grater (about 2 teaspoons)
• 1 teaspoon dried oregano
• 1 pinch red pepper flakes
• kosher salt
• 2 sprigs fresh basil, with leaves attached each about 6-inch long
• 1 medium yellow onion, peeled and split in half
• 1 teaspoon sugar
• 22 1/2 ounces bread flour, plus more for dusting (about 4 1/2 cups)
• 1 1/2 tablespoons sugar
• 1 tablespoon kosher salt
• 2 teaspoons instant yeast
• 3 tablespoons extra-virgin olive oil
• 15 ounces lukewarm water
• 1 lb full-fat mozzarella cheese

Recipe

• 1 process tomatoes in food mill, food processor or with an immersion blender. puree should not be perfectly smooth, but should have no chunks larger than 1/16".
• 2 heat butter and oil in large skillet over medium-low heat until melted. add garlic, oregano, red pepper flakes and salt and saute until garlic is fragrant but not browned, about 3 minutes. add pureed tomatoes, basil, onion halves and sugar. bring to a simmer, reduce heat to the lowest setting (so that bubbles barely break the surface) and cook until reduced by half, about 1 hour. season to taste with salt. remove and discard onion and basil sprigs. cool completely before using, or store in refrigerator in airtight container up to 2 weeks.
• 3 combine flour, sugar, salt and yeast in food processor; pulse to combine. add olive oil and water. run processor until dough forms a ball that spins around the workbowl cleaning the sides, about 15 seconds, then run an additional 15 seconds.
• 4 knead dough by hand 2-5 times on a floured work surface. a small piece of dough should stretch enough to allow light to pass through easily without tearing (the windowpane test). divide dough in three and place into 1-qt plastic containers or zip-top bags. refrigerate at least 24 hours, or up to 5 days.
• 5 2 hours before baking, remove dough to counter, place rack with pizza stone in center of oven and preheat oven to 500°f form dough into a tight ball by gathering edges into the center and pinching shut; place into a clean mixing bowl, cover with a towel or plastic wrap, and allow to rise until doubled, about 2 hours.
• 6 grate mozzarella cheese; you should have about 4 cups. place on a plate and place in freezer for at least 15 minutes before baking.
• 7 place dough ball on lightly floured surface. press out into 8" circle, leaving the outer 1" slightly raised. stretch the dough over your knuckles until it forms a circle 12"-14" in diameter, about 1/4" thick. place dough on pizza peel.
• 8 spread about 2/3 c sauce over crust, leaving 1/2"-1" bare at the edge. evenly spread 1/3 of cheese over sauce. slide pizza onto baking stone and bake until cheese is melted and has scattered brown spots, and cornicione is brown and puffy, 12-15 minutes. remove from oven, transfer to a cutting board, slice and serve immediately. repeat with remaining dough balls, sauce and cheese.