A 16 inch NY style pizza in the style of Joe’s, based on the Joe’s recipe posted by Andrew Bellucci on the NY Style board – with a couple of my own tweaks. Instead of using 0.5% fresh yeast, I used 0.3% of IDY. I used bread flour with some added VWG to get the protein content in the mid 14% range, and I added 0.3% of DMP to help with browning in my lower temperature oven. I did about an hour RT after balling the dough, before going to the fridge. The CF was for 63 hours, more than the 48 hours in the posted recipe for tossing it out, but the dough was hanging out just fine at 38F in the fridge. It probably would have still been good to go with another day or two in the fridge.
The pizza was sauce and cheese heavy for a 16 inch, with about 10 ounces of sauce, and about 12 ounces of LMPS mozzarella. After the 63 hours CF, the dough was moved to room temperature (72F) for three hours. The sauce was made from a 28 ounce can of Pastene Kitchen Ready crushed, with 1-teaspoon each of granulated garlic, dried oregano, kosher salt, and 2-teaspoons of sugar.
The dough handled extremely well. Once stretched, sauce was applied, then I grated about an ounce of Pecorino Romano cheese over the sauce, sprinkled on about a tablespoon of dried oregano, a sprinkling of salt, and a moderate amount of cracked black pepper. The extra sauce, cheese and oregano was requested, and just before going into the oven, I drizzled on some EVOO. The final pie landed really well.
Once the dough was opened, I built the pizza on a 16 inch Lloyd screen, and it was baked in a 535F preheated oven (my home oven max), on a half-inch cordierite stone on the bottom rack. Bake time was nine minutes. At four minutes into the bake, I shook the pizza off the screen to finish on the stone, and around the six minute mark, I rotated it to help even out the bottom. My stone is 14x16 inches, so a bit of the pie hangs over the short side.
The dough ball was 500 grams (18 oz), using my slightly tweaked Joe’s recipe provided by Bellucci. My guest (a northern Jersey gal) said, nobody here makes pizza like this (spoken like a true Florida transplant). There are many pizza chains here, and several indie Neapolitan places, but as she said, “nobody here makes ‘za’ like this.” I would have to agree. Note: She always call it "za." Jersey girls have a way.
Joe’s dough recipe as posted by Bellucci:
100% All Trumps
57% Water
2.7% Salt
1.5% Sugar
0.5% Fresh Yeast
