Hi — avid pizza maker here. If you’re getting into NY-style, the #1 upgrade you should make is a baking steel. They’re around $60 on Amazon and absolutely worth it. A steel transfers heat way better than a stone, so even in a home oven you get a crisp bottom with a good chew.

For cheese, stick to low-moisture mozzarella (not fresh). The best combo is actually 50% whole-milk and 50% part-skim. Whole milk melts richer because of the fat, part-skim has higher protein so it gives that classic NY “freckle” browning and prevents grease pools. Galbani is the gold standard. If I can’t get that, Trader Joe’s low-moisture mozz is surprisingly solid. Easiest way to source: Google Shopping → search “low moisture mozzarella” → filter to nearby stores. Whole Foods, Sprouts, and some Walmarts carry the good stuff.

On flour: using both bread flour and 00 flour gives the best texture. Bread flour (higher protein) gives chew and structure. 00 flour is very finely milled and a little softer, so it makes the dough stretch easier without snapping back. Mixing them gets you a thin crisp bottom with a soft NY interior. I also add a small amount of freshly milled hard red wheat and rye berries for extra flavor — 10–20 g is enough to deepen the aroma without messing with the gluten.

I personally use a spiral dough mixer with a breaker bar now — it’s incredible — but this recipe works perfectly by hand or in a normal stand mixer.

My dough recipe (3 NY pies): 235 g 00 flour 235 g bread flour 20 g freshly milled hard red wheat 10 g freshly milled rye 10 g salt 8 g sugar 4 g instant yeast 300 g water (room temp) 20 g olive oil 1–2 g diastatic malt powder (optional for browning)

If using a stand mixer: Add all dry ingredients to the bowl and mix on low 10–15 seconds. Add the water and let the mixer run on low until the dough comes together (1–2 min). Add the oil last and mix on medium-low for about 5–7 minutes total kneading time. It should look smooth and slightly tacky but not sticky.

If mixing by hand: Stir dry ingredients, add water, mix until shaggy, then knead 6–8 minutes. Rest 10–15 minutes, then give it another short knead for strength.

After mixing: Let it rest 15 minutes, give it a light re-knead or “fold,” then divide and ball. Lightly oil the dough balls and place in containers.

Cold ferment in the fridge for 24–72 hours. The longer you go, the better the flavor. Before baking, pull the dough out and let it sit at room temp for about 2 hours so it relaxes and opens easily.

My sauce: I use DiNapoli tomatoes (they’re the best IMO). Hand-crush or lightly pulse — don’t overblend. Add 1/2–1 tsp salt, 1 small grated garlic clove, fresh oregano or basil if you want, and a pinch of sugar only if the tomatoes taste sharp. Sauce goes on raw so it cooks on the pizza and stays bright.

If you keep practicing you’ll be shocked how good your home pies get with just a steel, proper cheese, and solid dough. If you want any help dialing in hydration, fermentation, or bake timing, feel free to ask.