lisa's recipe collection: New York Style Pizza Dough

PREP TIME FOR DOUGH TO RISE

Recipe Found HERE

Article about how this recipe compares to others

"This recipe, adapted from Roberta’s, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week. It rewards close attention to weight rather than volume in the matter of the ingredients, and asks for a mixture of finely ground Italian pizza flour (designated “00” on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour. As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator."

153 grams 00 flour (1 cup plus 1 tablespoon)
153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
8 grams fine sea salt (1 teaspoon)

200 grams lukewarm water (a little less than 1 cup)
2 grams active dry yeast (3/4 teaspoon)
4 grams extra-virgin olive oil (1 teaspoon)

Food Scale
parchment paper
Semolina flour
1 15 oz jar pizza sauce (I prefer Le Roselli's, Amazon sometimes has it)
16 oz block whole-milk, low-moisture mozzarella (Polly-O recommended), will cover 3 pizzas
Desired Toppings

DOUGH
In a large mixing bowl, combine flours and salt.

In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.

Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)

MAKE THE PIZZA
Place each dough ball on a lightly floured surface/parchment (use the semolina flour for this) and use your fingers to stretch it, then your hands/fists to shape it into 10-12 inch rounds.

I bake it on a pizza steel

Put the stone/pizza steel in the oven and preheat it on 500-550 degrees (your highest setting). I use my true convection bake/convection bake setting. Let the stone/pizza steel sit in the oven for at least 45-60 minutes BEFORE baking the pizza.

Top and transfer the assembled pizza onto the pizza stone (use a pizza peel or you can use a cookie sheet to do this). If you have the pizza lightly floured it should move back and forth easily on the peel or you can bake it with the parchment paper still underneath, if it's easier to just slide it all in on top of the pizza stone. Bake the pizza at 525 degrees for 5-7 minutes, watch not to burn.

I have started putting the crust in for 2 minutes, then removing to put sauce/toppings, then back in oven for 3-4 minutes.

We do 4-6 pizzas and as the door keeps opening the oven loses heat. Baking the crust first ensures a crispy crust on bottom without over baking the cheese.

You can also GRILL THE PIZZA. Place the pizza stone on the grill and heat the grill to the highest temperature. This worked great and took about 4-5 minutes to baked each pizza. I put the pizzas in ready to go, no pre-baking the crust before adding toppings.