NY square pizza
Makes
6
Level
Medium with a grown-up
Kids cook with a grown-up. Hot ovens, boiling water and frying are grown-up jobs, and sharp knives need a grown-up’s hands too.
Ingredients
Bread flour: 4 cups (500 g)
Water: 1 1/2 cups (350 g), room temperature
Instant yeast: 1/2 teaspoon
Fine sea salt: 2 teaspoons
Olive oil: 3 tablespoons, plus more for the pan
Crushed tomatoes: 1 cup, with a pinch of salt
Low-moisture mozzarella: 12 ounces, shredded
Nduja: 3 ounces, for half the pizza
Red onion: 1/2, sliced very thin
Method
Mix the flour, water, yeast and salt in a big bowl until no dry flour is left. Cover and rest for 20 minutes.
Fold the dough over itself a few times, add 1 tablespoon of the oil, then cover. Rest 1 hour on the counter.
Move the dough to the fridge and let it rise 12 to 24 hours.
Brush a half sheet pan generously with olive oil. Stretch the dough into the pan, let it rest 30 minutes and stretch again to the corners.
Heat the oven to 500°F with a rack in the lower third.
Spread the tomatoes to the edges. Cover with mozzarella all the way to the rim so the edges crisp.
Scatter the red onion over the pizza. Dot half with small pieces of nduja and leave the other half plain.
Bake 12 to 15 minutes, until the crust is golden and the cheese is blistered. A grown-up handles the hot pan.
Slide the pizza onto a board and cut it into squares with a big knife.
