Outdoor Cooking & Charcoal Oven Recipes / American

New York-style pizza baked in the Charlie Oven

Cooked in the Charlie Charcoal Oven

New York Style Pizza

David Wright, The Breaducator, shared this New York style pizza at our masterclass. A poolish develops the dough's flavour before a hot bake in Charlie gives it a chewy crust and blistered edges. The dough takes planning; the pizza itself disappears much faster.

David WrightBaker and author, Pump Street Bakery
Bake
Prep45 minutes
Cook3 minutes per batch
Serves6 pizzas
DifficultyMedium
Oven temperature375 to 400°C (705 to 750°F)
RackTwo or three Pizza and Baking Stones on the upper racks, loaded from the highest down
CharcoalThree quarters to a full football of lumpwood charcoal, built at the back of the grates

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

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Ingredients

For the poolish

For the dough

To shape and top

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

Method

Setting up Charlie
  1. Put two or three Pizza and Baking Stones on the upper racks before lighting, so they heat up with the oven
  2. Build the fire at the back of the grates with three quarters to a full football of lumpwood charcoal and light with one or two natural firelighters. No wood for pizza
  3. Open both vents fully, close the door and bring Charlie to 375 to 400°C (705 to 750°F). Never go above 400°C (750°F)
  4. Give the stones at least 30 minutes and check they read at least 350°C (660°F) on an infrared thermometer

  1. Make the poolish

    On day 1, mix the poolish water, flour and yeast to a smooth paste. Put it in a sealed container with room for it to triple in size and leave it on the kitchen worktop overnight.

  2. Mix the dough

    On day 2, mix the 1kg flour and 590g water until combined, then rest for 30 minutes. Add the poolish and mix it in, then add the yeast and salt and drizzle in the olive oil. Mix for 4 to 8 minutes, until the dough is smooth and silky.

  3. Divide and chill

    Cover and rest for 45 minutes. Divide into six pieces of 250 to 300g, shape each into a tight ball and put them in lightly oiled containers. Chill for 16 to 24 hours.

  4. Light Charlie

    On day 3, take the dough out of the fridge 2 to 3 hours before cooking. Put two or three Pizza and Baking Stones on the upper racks before lighting, so they heat up with the oven. Build the fire at the back of the grates with three quarters to a full football of lumpwood charcoal, light it with one or two natural firelighters, open both vents fully and close the door. Leave out any wood, as it would make the pizza taste smoky. Bring Charlie to 375 to 400°C (705 to 750°F), never higher, and give the stones at least 30 minutes to heat through. They should read at least 350°C (660°F) on an infrared thermometer.

  5. Shape and top

    Dust a pizza peel with semolina or rice flour. Stretch a dough ball to about 30cm (12in), the size that fits the stone, then add your toppings. Keep them light so the base crisps. Give the peel a shake to check the pizza slides freely.

  6. Bake

    Slide the first pizza onto the highest stone, then the next onto the stone below. Close the door and bake for about 3 minutes without opening it. The lowest stone is closest to the fire and cooks fastest, so take that pizza out first, then work up. Repeat with the rest of the dough.

Tips

  • If the pizza sticks to the peel, add a little more semolina or rice flour under the base
  • Keep the toppings light so the dough can rise and crisp
  • Give the stones the full 30 minutes, even if Charlie reaches temperature sooner, for the best rise
  • Load from the highest stone down; the lowest stone is closest to the fire and cooks fastest
  • No wood for pizza: it would make the base taste smoky

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The cook

David Wright

Baker and author, Pump Street Bakery

David Wright, known as The Breaducator, is a third generation Suffolk baker who was named Baker of the Year at the 2017 Baking Industry Awards. He coordinates the baking workshops at Pump Street Bakery and co-wrote DJ BBQ's Backyard Baking, a book of recipes for baking over live fire.

More recipes by David Wright

Frequently asked questions

  • What temperature should Charlie be for New York style pizza?

    Heat Charlie with the pizza stones inside to 375 to 400°C (705 to 750°F), and no higher. Give the stones at least 30 minutes, and check they read at least 350°C (660°F) on an infrared thermometer before the first pizza goes in.

  • How much charcoal do I need to bake pizza in Charlie?

    Three quarters to a full football of lumpwood charcoal, built at the back of the grates. Leave out any wood, as it would make the pizza taste smoky. Keep the door closed for the 3 minutes each batch bakes.

  • Which pizza stone should I load first?

    Start with the highest stone and work down. The lowest stone sits closest to the fire and cooks fastest, so when the 3 minutes are up, take the lowest pizza out first, then the next stones in order.

  • Can I make New York pizza dough ahead?

    Yes, and you need to. The poolish rests overnight, then the shaped dough balls go in the fridge for 16 to 24 hours. Take them out 2 to 3 hours before you plan to cook.

  • What size pizza fits on the stone?

    A 12 inch (30cm) pizza fits on each Pizza and Baking Stone. Each 250 to 300g dough ball stretches to about that size.