Here is the final formula for the reverse engineering effort of a true NY style pie (similar to a convincing home version of a Patsy's Pizza):
NYC Style Pizza
Weight Volume Description Bakers Percent
16 oz/ 456 Grams 3 cups KASL High Gluten Flour 100%
9.6 oz/ 273 Grams 1 1/8 cups or 9 fluid oz Water 60%
.01 oz/ .285 Grams 1/8 teaspoon (baker's pinch) Instant Dry Yeast .0625%
.32 oz/ 9.1 Grams 2 1/4 teaspoon Sicilian Sea Salt (fine cut) 2%
.08 oz/ 2.3 Grams 1 teaspoon Olive oil .5%
1.3 oz/ 37 Grams 2 tablespoon Varasano Preferment 8%
Notes: If producing recipe without preferment, boost the IDY to .055 oz, 1/4 teaspoon or .35% of flour. Also, a coal-fired or wood buring oven is not necessary to achieve a great pizza from this recipe. However, adherence to the ingredient weight/volume and preparation/stretching steps are. A standard home oven pre-heated at 550 degrees for at least an hour, fitted with a stone, will suffice. The addition of olive oil while not used by most, if any, of the elite coal fired oven joints in NYC is required by most home pizza makers. Here's why, the realities of mixing dough with non-commercial mixers indicate the recipe will benefit with the aid of oil. Browning will also. Consider its incorporation to be optional if you have a beast of a mixer or if you have an oven capable of extreme heat. Fine cut sea, kosher, or table salt can be substituted for Sicilian sea salt. Produces two dough balls weighing 13 - 14oz (enough for two 15" - 16" pizzas).
Stir water and salt with spoon until dissolved in stand mixer bowl. Add approximately half the flour. Add yeast and preferment (optional). Set stand mixer on stir for 1 minute with hook attachment. Allow it to rest for 20 minutes. Mix on stir speed for 5 minutes, adding in remaining flour gradually. Scrape dough off hook if riding high. Add oil and mix on 2 for 5 minutes. Get out thermometer, check dough temperature; it should be 80 degrees at the hook. If not, use warmer or colder water next time to adjust. Allow dough to rest for 15 minutes.
Remove dough from bowl and hand knead for 2 minutes on lightly floured prep area. Cut into 2 equal pieces, form into balls, drop dough into bowls, cover with shower caps or plastic wrap. I use no oil to coat the balls and have not noticed a problem removing balls from stainless steel bowl. Place dough in the refrigerator. Ferment for approximately 24 hours. On the following day, remove dough from refrigerator and bring to room temperature (approximately 60 - 120 minutes). To ensure light crust and proper cooking, dough must be at room temperature before cooking.
Step 1 - Place dough ball in flour bowl. Dust both sides well
Step 2 - Flatten ball into a thick pancake-like shape with palm of hand, ~ 2" thick. Dust well
Step 3 - Flatten pancake further by pressing 8 fingertips into center and working toward the rim until skin is 8 - 10 inches round. Keep dusted with flour
Step 4 - Place hands palm down inside rim (as if patting with open hand) and stretch outward while turning. Stretch to 12" round
Step 5 - Place skin over knuckles (1st time dough is lifted off bench) and stretch to 16"
Step 6 - Place on peel and dress with favorite toppings
Step 7 - Run a string underneath skin to prevent sticking (Patsy's uses baker's string)
Step 8 - Peel dressed skin into preheated oven (1 hr+) outfitted with a stone or tiles
Step 9 - Bake until lightly charred and golden brown at highest temperature possible
Without the help of the wonderful membership of pizzamaking.com, this scalable recipe would not have been possible. The recipe is expressed in terms that make it useful for both the starting novice and hopefully the advanced pizza maker as well. It truly was a collaborative effort. Special thanks goes to ilpizzaiolo, Pete-zza, Varasano, pizzanapoletana, dinks, bakerboy, DC Pizza Maker, quidoPizza, friz78, Arthur, Jose of Patsy's Pizza and Dominic De Marco of DiFara for the inspiration to create such a masterpiece. A special mention to Steve for allowing this project to continue to completion.
All that remains now is for the membership to report results...