NY Pizza

Mix 576g water, 5g instant yeast and 14g sugar

Wait for the bloom to make sure the yeast is alive

Add 27g olive oil, 810g bread flour, 90g whole wheat flour and 31g salt

Mix until combined

Dump onto the work surface, fold and press until smooth

If sticky, dust with a little flour and keep going until smooth

Put the dough in a greased bowl and cover with a lid

Fridge overnight, 24 hours max

Split the dough in 5 and make balls

Drag the ball on the table to build tension and spank the air bubbles out

Set on a bread-floured pan 3 fingers apart and dust the tops

Cover with plastic wrap and rest 3 hours

Press the dough out without flattening the crust, then press and pull

Pick it up and stretch in the air letting gravity do the work

First cook with dough and fully blended sauce until the dough is ready

Add toppings and cook again until the cheese is ready

Grated mixed cheese, low moisture and full fat mozzarella, grated pecorino or parmesan, chopped basil

Olive oil on the crust and over the pizza