New York Style Pizza

Crispy crust, perfect chew and ready in just 3 minutes — New York style pizza made effortless in Charlie.

By Tara Quick

3 minutes

Prep
16-24 hrs
Serves
6
New York Style Pizza - Charlie Oven

Charlie Oven — https://charlieoven.com/blogs/charcoal-recipes/new-york-style-pizza

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Fire setup

Get the fire right and the rest of the recipe looks after itself.

Temperature
375-400°C High heatHow to light your Charlie
Charcoal
A full football of good quality lump charcoalChoosing charcoal
Cooking surface
Pizza stones

Setting up

  1. Place pizza stones inside Charlie before lighting the charcoal so they come up to temperature with the oven.
  2. Light a full load of good quality lump charcoal and heat the oven to 375-400°C (710-750°F).
  3. Use a heat gun to check the stone surfaces are at least 350°C (660°F) before loading pizzas.

Ingredients

Serves 6

Equipment

Method

  1. Day 1: Mix water, yeast, and flour to a smooth paste for the poolish. Place in a sealed container with room to triple in size and leave on the countertop overnight.
  2. Day 2: Mix pizza flour and water, then rest for 30 minutes. Add the poolish and mix to combine, then add yeast, salt, and drizzle in olive oil. Mix until the dough is smooth and silky, about 4 to 8 minutes.
  3. Cover and rest for 45 minutes. Divide into 250g to 300g pieces, shape into rounds, and place in lightly oiled containers. Refrigerate for 16 to 24 hours.
  4. Day 3: Bring the dough out of the fridge 2 to 3 hours before cooking. Heat Charlie with pizza stones inside to 375-400°C. Use a heat gun to check stones are at least 350°C.
  5. Dust a pizza peel with semolina or rice flour. Shape the dough, add toppings, and check the pizza slides freely. Load pizzas starting on the highest stone, then the next. Close the door and cook for 3 minutes without opening. Remove the lowest pizza first, then the next stones in order.

From our Pizza and Bread Making Masterclass with David Wright also known as The Breaducator. Using a poolish creates a dough that is soft and very pliable, with next level flavour in the crust. In Charlie the finish is blistered and beautifully chewy.

Prep time 16 to 24 hours

Cook time 3 minutes

Servings 6

Tips for success

  • If the pizza sticks on the peel add a little more semolina or rice flour under the base.
  • Keep toppings balanced so the dough can rise and crisp well.
  • Cook as soon as Charlie is hot. There is no need to wait for embers.

Why cook this in Charlie

Charlie delivers fierce even heat for proper New York style pizza at home. The crust bubbles and blisters while staying soft inside. The charcoal fired flavour adds depth you will not get from a regular oven and the stones recover heat quickly for back to back bakes.

Cooked in a Charlie Oven

This recipe is made for live-fire charcoal cooking. Here is the kit that nails it every time:

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