Hand-Stretched NY

• Whisk the bread flour (98%) and whole wheat flour (2%) with sugar (3.0%) and instant dry yeast (1.0%).
• Add room-temperature water (65%) and mix on low speed for 2 minutes until a shaggy dough forms.
• Let rest for 15 minutes to fully hydrate the flour.

• Add the sea salt (3.0%) and knead on medium-low speed for 2 minutes.
• Slowly drizzle in the extra virgin olive oil (2.5%) and continue kneading for 6 to 8 minutes until the dough becomes smooth, glossy, and passes the windowpane test.

• Transfer dough to a lightly oiled tub, cover, and let rest at room temperature (72°F–74°F) for 2 hours.
• Divide and scale into 480g dough balls.
• Cup and roll tightly against an un-floured work surface to seal bottom seams completely.

Place dough balls into lightly oiled airtight proofing containers and transfer to the refrigerator at 38°F for 48 to 72 hours for gluten relaxation, micro-blistering, and classic NY cold-fermentation flavor.

• Remove dough from the refrigerator 3 to 4 hours before baking to reach room temperature (65°F–68°F).
• Dust the bench generously with a 50/50 mix of flour and semolina.
• Press flat from the center outward, preserving a 1/2-inch cornicione rim, and knuckle-stretch to a thin 14-inch round skin on a lightly dusted peel.

• Ladle NY style seasoned tomato sauce in a spiral over the skin, leaving the rim bare.
• Blanket evenly with shredded low-moisture whole milk mozzarella.
• Slide directly onto a 550°F preheated baking steel on the upper rack; bake for 8 to 9 minutes until the cheese is bubbling with golden leopard spots and the bottom crust is rigid with zero tip flop.