Kenji makes a 16-inch New York-style pizza, starting with a same-day dough recipe using all-purpose flour, water, yeast, salt, and oil. He mixes the ingredients in a food processor, which he finds to be more efficient than a stand mixer for same-day dough. After mixing, the dough is left to rest for two hours before being shaped and allowed to rise for another two hours. Kenji then stretches the dough to 16 inches, tops it with San Marzano sauce and mozzarella cheese, and bakes it in his Uni Kota oven for about 5 minutes. The resulting pizza has a characteristic New York-style crust with an even brown color and black spots.
Here are the key facts extracted from the text:
1. The pizza being made is a New York-style pizza, 16 inches in diameter.
2. The recipe uses 360 grams of all-purpose flour.
3. The hydration level is 60% water, which is 216 grams of water.
4. However, the actual amount of water used is 240 grams.
5. The recipe also includes 7 grams of salt and 3-4 grams of oil.
6. Active dry yeast is used, and it is added directly to the warm water.
7. The dough is mixed and kneaded using a food processor.
8. The dough is allowed to rest for 2 hours before shaping.
9. The dough is shaped into a ball and then stretched out into a circle.
10. The pizza is baked in a Uni Kota oven, which is preheated to high heat.
11. The oven temperature is then dropped to medium heat for baking.
12. The pizza is baked for 4-5 minutes.
13. The pizza is checked for doneness by looking for a golden-brown crust with black spots.
14. The pizza is removed from the oven and allowed to cool before serving.