New York style pizza recipe in the style of Di Fara Pizza. This is not an exact recipe of Di Fara Pizza, but more like an homage to late pizzaiolo Dom De Marco, who has inspired numerous pizza makers around the world for decades.
''You must love what you do. If you
no love what you do, no do it.''
-Domenico De Marco-
800 g Flour, all-purpose
200 g Flour, Caputo Chef’s flour
580 g Water, room temperature
25 g Salt
5 g Active dry yeast
1 can/400 g Whole peeled can tomatoes
1 can/400 g Tomato passata
2 tsp Salt
Mozzarella, low moisture
Parmesan, freshly grated
Extra-virgin olive oil