Cheese Pizza

It’s big, it’s cheesy and it’s an all-round classic – it's Mike Fitzick’s (aka @pizza_jew) New York Cheese Pizza! Sometimes, simplicity is key, and this cheese pizza nails the basics. With a high-gluten flour that creates the perfect dough, this pizza has a flawlessly crispy base, and just the right balance of stringy mozzarella and tomato.

Step 1:

Add the yeast to the water and quick mix to combine. You can mix by hand but for better results use a mixer.

Step 2:

Add the flours and mix to combine for 5 to 7 minutes. Scrape down the mixer as you go. Rest for 5 mins.

Step 3:

Turn the mixer onto high and slowly add the 30ml of water (not all at once).

Step 4:

Next add the salt and sugar and mix for a further 5 to 7 mins.

Step 5:

Place the dough into an oiled bowl, cover and place in the fridge for an hour.

Step 6:

Ball the dough and place in the fridge for 24-48 hours.

Step 7:

Open up the dough and top with a tomato base, fresh mozzarella, parmesan, olive oil and basil.

Step 8:

Bake in your Gozney Dome or Roccbox at a temperature of 287°C, air temp of 398°C – on a low lame until golden brown. Slice and enjoy!

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