Ingredients I use
High-quality ingredients matter when you want great pizza. Never cut corners on cheese or tomatoes because they decide most of the final flavor. The dry ingredients still play an important role, but they don’t influence the outcome as much as the quality of your tomatoes and cheese. Below are the ingredients I use, chosen for their long history in real top tier New York City pizzerias.
- Flour: General Mills’ All Trumps: This is a high-gluten, spring wheat flour with a protein content of approximately 14.2%. (This is the flour used by Joe’s Pizza in NYC as well as many others.
- Yeast: Saf-instant IDY (pizzerias typically use fresh yeast, which is not very practical in home baking)
- Salt: Sicilian Sea Salt or Morton Sea Salt if unavailable
- Oil: Extra Virgin Olive Oil
- Sugar
- Bench Flour: Coarse Semolina (for flouring your work surface and pizza peel)
- Cheeses: Grande Whole Milk Mozzarella, Grande Part-Skim Mozzarella Locatelli Pecorino Romano, Parmigiano Reggiano
- Tomatoes: Stanislaus (Alta Cucina, 7/11s, Tomato Magic, etc)
- Seasonings: Homemade Pizza Seasoning with dried oregano, fresh basil leaves, black pepper, red pepper flakes, salt. Whatever you like here is fine.
