New York-Style Cheese Pizza

Ingredients

• 28 oz San Marzano tomatoes (For the sauce; hand-crushed or briefly pulsed)
• 2 tsp dried oregano (For the sauce, plus additional oregano added to the pizza; the amount for topping is not specified)
• 1 tbsp erythritol (For the sauce)
• 0.125 tsp dried basil (For the sauce)
• 410 g bread flour (For the dough; 85% of total flour. The displayed recipe gives 82 g per pizza.)
• 75 g vital wheat gluten (For the dough; 15% of total flour. The displayed recipe gives 15 g per pizza.)
• 15 g instant yeast (For the dough; the on-screen text is garbled, but the displayed 3 g per pizza for five pizzas gives 15 g total.)
• 1.2 g diastatic malt powder (For the dough; 0.24 g per pizza. Recommended but may be omitted.)
• 10 g erythritol (For the dough; 2 g per pizza)
• cold tap water (For the dough; use the coldest water your tap provides. Quantity is not shown.)
• King Arthur Keto Wheat Flour (Small amount for stretching; the creator states 80 calories and 12 g protein per 30 g serving. Quantity used is not specified.)
• semolina flour (Very small amount for the pizza peel; quantity not specified)
• bread flour (For dusting/covering the dough while shaping; amount not specified)
• 60 g San Marzano tomatoes (For each pizza)
• 19 g whole-milk low-moisture mozzarella (For each pizza)
• 19 g part-skim low-moisture mozzarella (For each pizza)
• 19 g fat-free mozzarella (For each pizza; weigh before rinsing)
• 3 g Parmigiano Reggiano (For each pizza)
• fresh basil leaves (Shown on screen; quantity and exact use are not specified)
• water (Optional light spray inside container lid to help maintain dough hydration; quantity not specified)

Steps

1. 1

   Make the dough using the free high-protein dough calculator's instructions. For the displayed five 10-inch dough balls, combine the dry dough ingredients and whisk to mix evenly.

2. 2

   While mixing, slowly pour in the coldest tap water over 10–15 seconds. The visible recipe text does not show the water quantity or the complete mixing time/method.

3. 3

   Choose one of the dough options shown: divide the dough evenly into five portions, shape each into a smooth ball, pinch each seam closed, and place the balls in airtight containers; or refrigerate the dough in bulk in an airtight container, then divide and ball it at least five hours before use. The on-screen method text is partly obscured.

4. 4

   For the individual-ball method, refrigerate for 1–5 days, then remove the dough balls at least 4 hours before use and keep them as close to 70°F as possible. For the bulk-ferment option, refrigerate for 1–5 days and allow the divided dough balls to proof at room temperature after balling.

5. 5

   To make the sauce, combine the 28 oz tomatoes, 2 tsp oregano, 1 tbsp erythritol, and 1/8 tsp dried basil. Hand-crush the tomatoes or pulse 2–3 times for less than 1 second each, stopping at a crushed-tomato consistency.

6. 6

   Preheat the oven fully to its highest setting; the creator notes most home ovens reach 500–550°F. A baking steel is recommended, though an upside-down baking sheet or pizza pan can also be used.

7. 7

   Cover one dough ball with bread flour. Press the air out of the center while avoiding the crust, then stretch the dough over the backs of your hands. It does not need to reach 10 inches yet.

8. 8

   Dust parchment paper with flour, set the stretched dough on it, and add the tomato sauce and 75% of the cheese: 60 g tomatoes, 19 g whole-milk mozzarella, 19 g part-skim mozzarella, 19 g fat-free mozzarella, and 3 g Parmigiano Reggiano per pizza.

9. 9

   With the toppings weighing down the dough, stretch it to 10 inches. Add the remaining cheese and oregano; the amount of finishing oregano is not specified.

10. 10

    Slide the pizza into the fully preheated oven. After 2–3 minutes, pull it out with tongs. The source does not state the oven temperature for this initial bake or the full fresh-baking duration.

11. 11

    For meal prep, remove the parchment and transfer the pizza to a wire rack. Let it cool completely, then wrap it and freeze it flat. Repeat for the remaining pizzas; the same parchment paper can be reused.

12. 12

    To serve fresh, remove the parchment and slide the pizza back into the oven until finished cooking. The source does not specify the remaining bake time.

13. 13

    To reheat from frozen, bake straight from frozen at 450°F on a pizza steel or oven rack for 6–10 minutes, or until golden brown and the cheese is melted.

Notes

The dough calculator/tutorial supplies the complete dough method, but its full quantities and mixing details are not visible here. The on-screen text says the dough macros include flour used during stretching and recommends diastatic malt powder for browning and crust development; it may be omitted. The creator says around 72 hours is their preferred ferment, dough can be kept beyond 5 days, very airy dough may work better as thin crust, tight dough should proof longer before stretching, and a light water spray inside the lid can help maintain hydration. Keep dough airtight so it does not dry out. Each pizza is stated to contain 540 calories and 41 g protein.

Nutrition per serving

• pizza
• main
• high-protein
• meal prep
• freezer-friendly
• baked
• American