NY style pizza
From Serious Eats and Kenji Alt-Lopez.
We need to do a pizza dough cooking and tasting party because this version and our old standby version are equally tasty. I think this dough is easier to get nice and thin so that's why we used it for our pizza grilling party this past weekend.
1 lbs, 6 1/2 ounces (about 4 1/2 cups) or 22.5 ounces bread flour, plus more for dusting
1 1/2 tablespoons sugar
.35 ounces kosher salt (about 3 teaspoons)
2 teaspoons instant yeast
3 tablespoons extra-virgin olive oil
15 ounces lukewarm water
Combine flour, sugar, salt, and yeast in bowl of the mixer and stir to combine.
Add olive oil and water and mix until combined and the dough forms a ball.
Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed.
It should pass the windowpane test.
Divide dough into three even parts (or 4 if you are grilling) and place each in a lightly oiled bowl, covered with plastic wrap.
Let rise for 5 minutes on the counter and then place in refrigerator and allow to rise at least one day, and up to 5.
At least two hours before baking, remove dough from refrigerator and let rise until it's doubled in volume
Grill your pizza or bake on a preheated stone in the oven at 500 until the crust is golden and cheese is melted.
We need to do a pizza dough cooking and tasting party because this version and our old standby version are equally tasty. I think this dough is easier to get nice and thin so that's why we used it for our pizza grilling party this past weekend.
1 lbs, 6 1/2 ounces (about 4 1/2 cups) or 22.5 ounces bread flour, plus more for dusting
1 1/2 tablespoons sugar
.35 ounces kosher salt (about 3 teaspoons)
2 teaspoons instant yeast
3 tablespoons extra-virgin olive oil
15 ounces lukewarm water
Combine flour, sugar, salt, and yeast in bowl of the mixer and stir to combine.
Add olive oil and water and mix until combined and the dough forms a ball.
Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed.
It should pass the windowpane test.
Divide dough into three even parts (or 4 if you are grilling) and place each in a lightly oiled bowl, covered with plastic wrap.
Let rise for 5 minutes on the counter and then place in refrigerator and allow to rise at least one day, and up to 5.
At least two hours before baking, remove dough from refrigerator and let rise until it's doubled in volume
Grill your pizza or bake on a preheated stone in the oven at 500 until the crust is golden and cheese is melted.
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