Ceres New York Pizza is a sourdough-based New York-style pizza topped with blended San Marzano tomatoes and dual mozzarella (fresh and low-moisture) that bakes hot and finishes under the broiler for charred crust. The recipe uses cold fermentation and stretching technique to achieve the restaurant's signature airy, crispy finish.
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1. Make & Maintain A Sourdough Starter (or Poolish Alternative)\nFeed your sourdough starter 4–5 hours before mixing so it doubles and becomes bubbly.\nShortcuts 1: Use a poolish (50g flour + 50g water + pinch yeast) rested overnight. \nShortcut 2: Skip the sourdough angle and use 1.5 grams of instant dry yeast
2. Mix the Dough\nCombine 270g water with 50g starter. Add 362g 00 flour, 40g whole wheat flour, and 40g bolted flour (sifted whole wheat). Mix 1 minute until shaggy, then autolyse (rest) 15–20 minutes.
3. Final Mix & Bulk Ferment\nAdd 9.6g salt, 9.6g olive oil, and optional sugar. Mix 7–8 minutes until smooth and tacky.\nBulk ferment 4–6 hours until visibly expanded.
4. Ball & Cold Ferment\nDivide into two 390g dough balls, shape tightly, and place into lightly oiled containers.\nCold ferment 1–2 days. Remove from fridge 3–4 hours before baking.
5. Make the Sauce & Cheese Blend\nMill or blend your San Marzano tomatoes until very smooth. Salt to taste.\nShred low-moisture mozzarella and dice fresh mozzarella into tiny cubes.
6. Stretch & Top the Pizza\nDust the counter and dough with rice flour. Stretch gently, keeping the edge airy.\nTransfer to a peel, add a ladle of sauce, scatter fresh mozz cubes, and finish with the shredded low-moisture mozzarella.
7. Bake Hot, Then Broil\nBake on a pizza steel at your oven’s max temp (~550°F) for ~7 minutes.\nMove the pizza 1–2 rack levels below the broiler to char the top for 1–2 minutes.\nFinish on a cooling rack, then top with Parmigiano Reggiano and a drizzle of olive oil.
Store cold-fermented dough balls in the fridge up to 2 days in oiled containers. Leftover baked pizza keeps in an airtight container for 2 days; reheat on a pizza steel at 350°F for 3–4 minutes to restore crispness.
pizza steel · pizza peel · stand mixer or bowl (for dough mixing) · broiler
Yes. Use a poolish (50g flour + 50g water + pinch yeast) rested overnight, or skip fermentation entirely and use 1.5g instant dry yeast for faster results.
Cold ferment 1–2 days in the fridge. Remove 3–4 hours before baking to bring the dough to room temperature.
Use your oven's maximum temperature and add 6–7g sugar to the dough to aid browning. Extend baking time slightly and monitor closely.
All-purpose flour will work but may yield a denser crumb. 00 flour is softer and produces the light, airy texture Ceres is known for.
Fresh mozzarella adds moisture and creaminess; low-moisture shredded mozzarella browns and crisps without weeping excess liquid.
