New York Style Pizza Dough (Vito Iacopelli #1)

Pizza Dough New York Style (Vito Iacopelli)

Ingredients for Dough
250 ml water
320 grams 00 flour
90 grams fine semolina
30 grams olive oil
1 tsp salt
1 tsp dry yeast
1 tsp honey

Instructions

1. Mix water, oil, and yeast. Doesn't need to sit, just mix it well.
2. Add flour (Not semolina) and mix by hand into a consistent paste.
3. Add salt and mix. It should be very sticky.
4. Add honey and mix. This could be done with the water.
5. Add semolina and fold for like 15 minutes! If it's still sticky, add a little flour.
6. Once well mixed, make a ball, cover, and rest for 30 minutes.
7. Divide into 3 220 grams balls. Dust a sheet pan with flour, tuck the edges under, twist, tuck, nice ball. Rub with olive oil to prevent plastic cover from sticking. Cover for 3 to 5 hours, completely sealed. Once doubled (mine doubled on a summer day by 2 hours), use or refrigerate for 24 hours (to 5 days) for better flavor.

Ingredients Sauce
• San Marzano tomatoes, squish the juice out and put in mixing bowl. Roughly 6 or 7 tomatoes. (One 28 oz can worked for me)
• Healthy pinch of salt to taste
• Healthy pinch of sugar to taste
• Tablespoon or two of EVOO

Instructions 
1. Add all ingredients to a bowl and mix by hand, crushing the tomatoes aggressively until mostly broken down. Don't need to spend a ton of time on this.

Assembly 
• Shredded mozza
• Tablespoon of dried oregano (unless you added it to the sauce)

Use a very healthy amount of semolina and drop your dough ball on top. Cover the top surface with excess semolina. Press into a disk with one inch crust. Press, flip, press. If dough is dry enough, push semolina aside and continue shaping. You should end up with around 12 inch pie. The semolina in the dough makes it really strong so have at it.
2. Add dough to pizza screen or peal depending upon your setup (instructions below). Might need a little stretching to fit completely. 
3. Add tomato sauce and spread.
4. Add a cheese, not much sauce visible. 
5. Sprinkle dried oregano over the cheese.

Pizza screen instructions 
No stone, drop on the bottom rack. Watch for the cheese to bubble and remove. 

Pizza stone instructions 
Drop on WELL PREHEATED stone, middle rack. Watch for the cheese to bubble, crust andcheese have nice color, and remove.

(In Ooni, preheat on full flame for 45 minutes, then drop the flame to low. Launched fairly close to flames and watched for preferred browning on the crust, rotated 180 degrees and repeated.