NY style dough recipe. Can be modded in a few different ways, by flours, ratios and hydrations.
Base recipe of which i've cooked over 30 pies to get to this stage on the E6, using a 3/8" A36 steel plate, 14.25" x 16", seasoned over time with cooking oil. all versions of pizza have been cooked on an aluminum screen with an approximate cook time of 4-5 minutes, and 1 minute to 90 seconds decked onto the steel directly for browning the bottom all with a dome temp around 450-500, steel temps at the corners of 550-650F.
feel free to mod this, take notes, and report back your findings, please.
this is a single pie recipe which yields a 12"-14" shell, depending how far and flat you stretch your dough. this is a cold-ferment recipe which can also be a countertop ferment for same day cooking. cold ferment of 1-3 days yields a tastier dough as the yeast eats the flour and ferments.
62% hydration recipe
152 g 00 flour
43 g semolina flour
121 g cold water, not iced, but cold water
2 g EVOO
3 g Morton kosher salt
1 g ADY - active dry yeast, not instant yeast - my costco usually sells this one:
https://www.amazon.com/dp/B003EE0CHA/?tag=tvwb-20
1 dough ball is approximately 323g once mixed
combine all ingredients EXCEPT the flours in a stand mixer bowl (or you can do it by hand but i don't)
use the dough hook to incorporate the yeast into the liquids
in a separate dry work bowl, combine the two flours and mix to incorporate them
combine the mixed flours, 50% of it, into the wet ingredients and use dough hook to make the flour wet
add the remaining 50% of your flour into the mixture and again use the dough hook to gently incorporate into the wet dough
you're incorporating the flours into the wet ingredients so the flour doesn't explode out of the bowl when you mix using the dough hook and stand mixer. just incorporate to make it all moist. the mixer will do the mixing.
insert dough hook into stand mixer and and raise your work bowl if you have a lift bowl mixer type
on slowest mixing setting, level 1, mix all dough for 5 minutes.
at end of 5 minutes, take a small piece of the dough ball and stretch it to see if the gluten has developed. you're looking for a window pane of dough where you stretch a small, 2"x2" dough square, to see if the dough can stretch without breaking. if you get to the window pane, an easy and smooth stretch, your dough is mixed.
if you're not at the window pane, mix again for 2-3 minutes and you should then be at the window pane.
DO NOT OVERMIX your dough. you're looking for an incorporated dough the even and beginning to become stretchy.
if making more than a single recipe, remove your dough ball and weigh it on a scale in grams. then divide the doughball by how many recipes you made.
oil a container that will allow your dough ball to rise, not too small and not too big. i use these as they're perfect size for this recipe, cheap, easy to clean, stack well for storage and have covers:
https://www.amazon.com/gp/product/B07X2TD1SD/?tag=tvwb-20
LIGHTLY oil the container and lid. don't over oil it as doing so will jack up your dough when you make pizza pies.
round up each divided dough ball, tucking in the bottom to create a smooth and rounded ball.
place you ball or balls in each container and seal them.
if countertop proofing them, keep the closed containers in a cool area out of direct sunlight. as the room warms up during the day, your dough will rise and proof in each container. proofing should be around 6 hours in a 70-72F kitchen. dough ball will have expanded and reached the lid cover fully when done proofing
or place in fridge and cold-proof your ball(s) for at least 24 hours. best flavor, IMO is 3 days, 48-72 hours.
remove from fridge 2-3 hours before using to room temp and make dough ball malleable.
place flour in a work bowl and invert an opened dough container and let the dough flop into the flour. gently flip dough ball to cover the bottom of dough ball. flip back to top side up of the dough and form your pie.
the rest is on you to learn to make pizza pies.
OPTIONS on this recipe.
go to 100% 00 flour and not use semolina. the semolina in this recipe gives the dough a slight crunch and some bite. this is in lines with NY style texture.
100% flour, you can mix 50% 00 and 50% bread or AP flour. this will yield a doughy-er pie without the semolina bite. try it, you might like it.
this recipe works well at 65% hydration too. that would mean moving your water to 127 ml water. 65% hydration makes for a lighter crust with more air bubbles as the water steams inside the dough (crust) when it's heated.
let me know if you have any questions. i'll post a few done pizza pics so you can see what this recipe makes when i cook it.
tvwbb.com
