Ceres New York Pizza At Home

Name: Ceres New York Pizza At Home
Cuisine: American
Ingredients: 270 g water; 50 g active sourdough starter or poolish (50g flour + 50g water + pinch yeast, rested overnight); 362 g 00 flour; 40 g whole wheat flour; 40 g bolted (sifted whole wheat) flour; 9.6 g salt; 9.6 g olive oil; (Optional for low-temp ovens) 6–7g sugar; San Marzano Tomatoes; Whole Milk Full Fat Mozzarella; Fresh Mozzarella Cheese; Rice flour (for dusting and launch prep); Parmigiano Reggiano; Olive oil (optional)

JANDRE @jandrefoodfilms

Ceres is the most hype manhattan pizza spot started by two former Michelain star restaurant chefs as seen on bon apetite and it was graced with a rare 9.3 rating by Barstool’s Dave portnoy himself. Here's how you can make it at home.

JANDRE @jandrefoodfilms

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Ingredients

For the Dough
270 gwater
50 gactive sourdough starter or poolish (50g flour + 50g water + pinch yeast, rested overnight)
362 g00 flour
40 gwhole wheat flour
40 gbolted (sifted whole wheat) flour
9.6 gsalt
9.6 golive oil
(Optional for low-temp ovens) 6–7g sugar
For the Sauce
San Marzano Tomatoes
Cheese Blend
Whole Milk Full Fat Mozzarella
Fresh Mozzarella Cheese
For Stretching the Dough
Rice flour (for dusting and launch prep)
Finishing
Parmigiano Reggiano
Olive oil (optional)

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Steps

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1. Make & Maintain A Sourdough Starter (or Poolish Alternative)
Feed your sourdough starter 4–5 hours before mixing so it doubles and becomes bubbly.
Shortcuts 1: Use a poolish (50g flour + 50g water + pinch yeast) rested overnight.
Shortcut 2: Skip the sourdough angle and use 1.5 grams of instant dry yeast
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2. Mix the Dough
Combine 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.
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3. Final Mix & Bulk Ferment
Add 9.6g salt, 9.6g olive oil, and optional sugar. Mix 7–8 minutes until smooth and tacky.
Bulk ferment 4–6 hours until visibly expanded.
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4. Ball & Cold Ferment
Divide into two 390g dough balls, shape tightly, and place into lightly oiled containers.
Cold ferment 1–2 days. Remove from fridge 3–4 hours before baking.
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5. Make the Sauce & Cheese Blend
Mill or blend your San Marzano tomatoes until very smooth. Salt to taste.
Shred low-moisture mozzarella and dice fresh mozzarella into tiny cubes.
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6. Stretch & Top the Pizza
Dust the counter and dough with rice flour. Stretch gently, keeping the edge airy.
Transfer to a peel, add a ladle of sauce, scatter fresh mozz cubes, and finish with the shredded low-moisture mozzarella.
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7. Bake Hot, Then Broil
Bake on a pizza steel at your oven’s max temp (~550°F) for ~7 minutes.
Move the pizza 1–2 rack levels below the broiler to char the top for 1–2 minutes.
Finish on a cooling rack, then top with Parmigiano Reggiano and a drizzle of olive oil.