New York Style Pizza Dough v2
NY Pizza Dough version #2... so much better than my first attempt
Ingredients
Wet -- let this sit for 5 min, or until you can see activity in the bowl. It usually takes around 2 mins.
- 659.5 g water about 100 deg F
- 16.2 g Sugar
- 5.4 g Instant Dry Yeast
Dry
- 1072.4 g flour bread
- 16.2 g Kosher Salt Morton's
After dough has formed, but not fully kneeded
- 10.7 g Olive Oil
Instructions
Wet
- Mix the water (100F), sugar, and Yeast. Let this sit till you see activity in the water. While you are waiting, mix your dry ingredients
Dry
- Add ½ of the flour to the wet ingredents. and mix on low for 4 min.
- Add the rest of the flour and salt. Mix on medium speed till combined.
Olive Oil
- Now add the olive oil, and mix on low for 8-10 mins. You want the temp to be 80 to 85 deg F. The time will very depending on the ambiant temp of your working envirment a and the temputure of the water you used.
Dough Balls
- For this recipe. I divide the balls into 4 equal pieces. Weigh them to insure they are all around 15.5 oz.
Fermitation
- Place the dough balls in plastic containers. Let them rest in the refrigerator overnight, or a min of 12 hrs.
Pre-heat the oven and bring your dough balls to room temp.
- Pre-heat your oven and cooking media (I use baking steel ). I'm limited by my oven to 499 deg F.. don't ask why I can't do 500.
Notes
If you dont want to wait for the overnight rise.
Increase yeast by 50%
Decrrease suger by 50% Increse water by 2%
Increase water temp by 15 deg Let sit at room temp for 1 hr, brush with olive oil so it doesn't dry out.
Decrrease suger by 50% Increse water by 2%
Increase water temp by 15 deg Let sit at room temp for 1 hr, brush with olive oil so it doesn't dry out.
Nutrition
Serving: 1g