New York Style Pizza Emergency Dough v2
This is based off the NY Pizza Dough version #2, but usiing Toms modifications so you can be eating in an hour.
Servings 4 P
Ingredients
Wet -- let this sit for 5 min, or until you can see activity in the bowl. It usually takes around 2 mins.
- 336.4 g water about 100 deg F
- 4.05 g Sugar
- 4.05 g Instant Dry Yeast
Dry
- 536.2 g flour bread
- 8.1 g Kosher Salt Morton's
After dough has formed, but not fully kneeded
- 5.4 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 vary depending on the ambient temp of your working environment and the temperature of the water you used.
Dough Balls
- I divide the balls into 2 equal pieces. Weigh them to ensure 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