New York-Style Pizza
48-inch pizzas
48-inch pizzas
For the dough
For the topping
Make the dough
  1. In a large bowl, mix together the water, yeast, sugar, and 1 cup (120 g) of the flour. Let stand for 15 minutes until the mixture begins to bubble. Add the remaining 4 cups (480 g) flour and the salt and mix together as much as you can with a stiff spatula. Add the oil and begin kneading the dough in the bowl until it holds together. Lightly flour a work surface. Turn out the dough onto the work area and knead for 2 to 3 minutes until smooth. Place the dough back in the bowl and cover tightly with plastic wrap. Let rest for 2 hours at room temperature until the dough rises by 30 percent. (You may also let the dough proof in the refrigerator for up to 8 hours.)
Make the topping
  1. Heat the butter and oil on medium heat in a large saucepan. Add the onion and garlic and cook for 1 minute, being careful not to let it brown. Add the tomatoes, tomato paste, oregano, and basil and cook uncovered for 1 hour, breaking down the tomatoes with a wooden spoon as they cook.
  2. Lightly grease a baking sheet with oil. Divide the dough into 4 pieces. Roll each piece into a tight ball and place on the prepared baking sheet. Cover the dough with lightly oiled plastic wrap. Let rest for 15 minutes. (At this point, you may freeze the balls of dough for up to 1 month in sealed plastic bags, then thaw and bake at a later date.)
  3. Place 2 baking sheets in the oven. Preheat the oven to 500°F for 30 minutes.
  4. Heavily dust a piece of parchment paper with flour and place a ball of dough on it. Use your hands to gently stretch the dough into an 8-inch round. Gently form a 3⁄4-inch raised edge around the outside of the round. Slide the dough onto one of the preheated baking sheets. Repeat with the remaining pieces of dough.
  5. Add 1 cup of sauce to each crust, spreading evenly to the raised edge with the back of a spoon. Sprinkle a quarter of the cheese over the sauce.
  6. Bake the pizzas for 10 to 12 minutes until the edges are dark brown and the cheese just begins to brown. Serve the pizzas immediately, hot out of the oven.
Recipe Notes

If you are using a pizza stone, preheat it at 500°F for 60 minutes while the dough proofs and use a floured pizza peel to transfer the pizza to the stone.