Cheese Pizza
Mike, who runs the show at Bakeria 1010 in New Jersey, is famous for his classic pizza recipes. Square, round, deep pan, Neapolitan – you name it, Mike does it!
Ingredients
312g strong high gluten or bread flour
938g AP flour
40g salt
9g compressed yeast
26g sugar
770ml water cold + 30ml water cold - (64% hydration total)
Fresh mozzarella
Tomato base - San Marzano tomatoes, oregano and garlic
Parmesan
Basil
Instructions
Prevent your screen from going dark as you follow along.
It’s big, it’s cheesy and it’s an all-round classic – it's Mike Fitzick’s (aka @pizza_jew) New York Cheese Pizza! Sometimes, simplicity is key, and this cheese pizza nails the basics. With a high-gluten flour that creates the perfect dough, this pizza has a flawlessly crispy base, and just the right balance of stringy mozzarella and tomato.
Step 1:
Add the yeast to the water and quick mix to combine. You can mix by hand but for better results use a mixer.
Step 2:
Add the flours and mix to combine for 5 to 7 minutes. Scrape down the mixer as you go. Rest for 5 mins.
Step 3:
Turn the mixer onto high and slowly add the 30ml of water (not all at once).
Step 4:
Next add the salt and sugar and mix for a further 5 to 7 mins.
Step 5:
Place the dough into an oiled bowl, cover and place in the fridge for an hour.
Step 6:
Ball the dough and place in the fridge for 24-48 hours.
Step 7:
Open up the dough and top with a tomato base, fresh mozzarella, parmesan, olive oil and basil.
Step 8:
Bake in your Gozney Dome or Roccbox at a temperature of 287°C, air temp of 398°C – on a low lame until golden brown. Slice and enjoy!
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