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Recommended Equipment
Stone or Steel
A pizza stone is what you actually bake the pizza on. It is typically a ceramic square between 14"-18" wide. They can also be made of steel. To get the best results, put the stone in the oven at least 30 minutes before cooking the pizza. This allows the stone to absorb the heat and give an extra crispy crust
Peel
A peel is a wooden or metal tool used to move pizza in and out of an oven without burning your fingers or damaging the pizza. The pizza can be "built" on the peel, and then "launched" onto the pizza stone to cook. The peel is not used for cooking the pizza itself. If you're using a pizza stone or steel, you'll need a peel.
Screen
A pizza screen is a perforated sheet that can be used to both build and cook the pizza. Next to the baking sheet, it's the easiest way to make pizza at home, though you won't get the same crispy crust you will from a stone.
Or baking sheet for "Grandma" Style
If you don't want to buy any new pizza gear, you can use any baking sheet to make your pizza. This is known as a "grandma style" pizza, which has its roots in the suburbs of NYC. Any pan will do, and the included dough kit will make one standard 18" x 13" pizza, or two smaller ones. Check the recipe for how to prepare a grandma style or pan pizza.
Cutter
You can cut with a knife, or even better with scissors, but if you want to cook like a real pizzaiolo, get a cutting wheel or a rocker blade.
Starting with Sauce
Making your own New York style pizza sauce
New York style sauce is very simple; crushed tomatoes, sugar, salt, and a little oregano is all you need. You can use any kind of crushed tomatoes, but we recommend Red Pack, Cento, Bianco Di Napoli, or Muir Glen. Starting with a 28 oz can, add 1-2 tsp sugar, 2 tsp salt, 1 tbl dried oregano blend with food processor or wand blender until smooth. You only need about 1-1 1/4 cups for a 16" pizza, so this will make enough for up to three pizzas, but you can just freeze the leftovers for another day.
Using the Right Cheese
Straight mozz or use a mix for extra flavor
For a real New York style pizza, the best cheese is a low-moisture mozzarella. Preferably whole milk (not skim) and not pre- shredded. Brands include Galbani, Bel Gioioso, or even Polly-O. Some places like to add something to the mozz such as provolone or fontina, for up to a 50/50 mix. You can also add a little pecorino or parmesan cheese before laying down the mozz. Whatever you use, you won't need more than 6-8 ounces of cheese for a 16" pizza.
Making the Dough Mix
Before you start
The pizza kit makes enough dough for a 16" to 18" round pizza, which is the standard found in pizzerias in NYC. That is a very large pizza to make at home, so if you're new to pizza making, we recommend splitting the dough into two balls. Each should make a pizza of about 12" to 14". If you're not using both, you can put extra in the freezer and use it later.
If you don't have a pizza stone, peel or other equipment you can still make this pizza. You can put smaller round pizzas on a baking sheet, or you can stretch the dough to fit the baking sheet and make a rectangular pizza. This is also a New York thing, known as a "Grandma style" or "Nonna style" pizza.
When it's time to cook, you'll want to set your oven to 500-550 for at least a half hour before starting. If using a pizza stone or pizza steel (recommended) allow an extra half hour for the stone/steel to come to temperature. If you're making a "grandma" style pizza, preheat to 450.
Step 1
Using about 1/4 of the water, add the yeast to a mixing bowl and allow to sit until it bubbles and develops a foam on the surface - about 10 minutes. This is the "proof" that the yeast is active.
Step 2
Empty the bag of dry dough mix into the bowl, along with the remainder of the water. Stir until water is incorporated into the mix and allow to rest for about 20 minutes for water to be fully absorbed.
Step 3
Once the water is fully absorbed, knead the dough by hand or in a mixer for about 10 minutes, until dough becomes smooth. Form dough in a rough ball and transfer to a large bowl.
Step 4
Place dough into the bowl and drizzle approx. 2 tsp olive oil on top, coating the surface of the dough ball. This prevents the dough from drying out. Cover the bowl with a tea towel, and let the dough rest in the bowl at room temperature for 1-2 hours, until it has doubled.
Step 5
The dough can be used to make one large 16"-18" round pizza, two smaller round pizzas, or use a baking sheet or pan for "Grandma" or "Sicilian" style pizza. If making one large pizza, remove the dough and form one tight ball by stretching the dough into itself from the bottom until surface is smooth. If making two smaller pizzas, divide the dough first and then form into two tight balls. Place dough ball back into the oiled bowl, cover and place in the refrigerator for 24-72 hours. The longer you leave in the fridge to "cold ferment," the better the flavor will be.
Step 6
Remove the dough from the refrigerator at least two hours before making the pizza to allow it to come to room temperature before stretching it. When you're ready to stretch, transfer the dough to a floured surface, dipping the dough in a little flour on each side.
Step 7
The dough can be shaped using various techniques, but the easiest is to first press the dough from the center to the edges at first, all the way around until the dough is about 8" to 10" in diameter. Further stretch it by pulling one side while holding the other with both hands flat, rotating and repeating to stretch evenly. You can also use the "gravity method" by holding the dough vertically from the top allowing the weight of the dough to stretch itself, rotating it as it stretches. Do NOT use a rolling pin - it will push the bubbles out of the dough and make your crust less puffy.
Step 8
Once your dough is stretched, transfer to a pizza peel or pan, depending on the type of pizza you're making and the equipment you have. Top pizza with tomato sauce, cheese, and your preferred toppings. Launch the pizza from the peel to the stone and cook in the oven for 10-12 minutes for a large pizza, 8-10 minutes for a small pizza. For grandma style pizza, bake for 16-20 minutes at 450.