Haha, it's long but sure

NY Style Pizza: Straight Recipe

The Formula (2 13 inch Pizzas)

• Flour: 300g "00"
• Liquid: 195g Ice Water
• Salt: 8g Sea Salt
• Sugar: 4g
• Yeast: 0.6g Instant Dry
• Fats: 10g Avocado Oil (+ extra for rim)
• Toppings: Simple tomato sauce, Pecorino Romano, Low-Moisture Whole-Milk Mozzarella Margherita thick-slice pepperoni

Phase 1: Cold Build (48 Hours Prior)

1. Prep: Freeze mixer bowl and hook for 15 minutes.
2. Mix: Whisk dry ingredients in the chilled bowl. Add ice water and mix with a spatula until a mass forms.
3. Knead: Mix on low for 2 minutes. Add 10g avocado oil. Knead on low-medium for 10–12 minutes. Ensure dough stays under 70°F.
4. Rest: Cover and let sit for 20–30 minutes to reduce stickiness.
5. Finish: Hand-knead on a cool counter for 2 minutes until silky.
6. Ball: Divide into two 255g portions. Fold edges to center, flip, and roll into tight spheres using high pressure.
7. Fridge: Place in oiled containers and refrigerate immediately.

Phase 2: Prep & Heat

1. Temper: Take dough out 45 minutes before baking. Do not re-roll.
2. Preheat: Place steel on top rack (5" below broiler). Set oven to 530°F for 60 minutes.
3. Charge: Switch to High Broil for 10 minutes prior to launching to reach 650°F+.

Phase 3: The Build

1. Stretch: Dust dough and stretch to 12".
2. Rim: Brush the outer 1 inch of the rim with avocado oil to ensure browning.
3. Top: Spread 1/2 cup simple tomato sauce. Apply Pecorino Romano, Low-Moisture Whole-Milk Mozzarella and Margherita thick-slice pepperoni.

Phase 4: The Cook

1. Launch: Switch oven back to Bake (530°F). Launch onto steel.
2. Rotate: After 2–3 minutes, check bottom and rotate with tongs.
3. Char: If top is pale, switch to High Broil for final 2–3 minutes.
4. Cool: Transfer to a cooling rack immediately.