I'd like to see what dough recipe you are using.
recipe is for one (1) 14" NY style pizza. multiply all ingredients by however many pizza's you'd like to prepare a dough batch for. hydration is at 62%. you can eliminate rimacinata flour and go all 00 if you want less "bite" and crunch in your cooked pizza. we prefer the crunch over doughy or chewy pizza crusts. each dough ball weighs 323 grams which was our target weight; again preferring less doughy pizza and more thin with a bite to it.
| g 00 flour | 152 | grams |
| g semolina rimacinata | 43 | grams |
| ml water | 121 | grams |
| g EVOO | 2 | grams |
| g tsp salt (kosher/morton's) | 3 | grams |
| g tsp dry yeast (ADY, not instant yeast) | 1 | grams |
very cold water is preferred as you're trying to keep your dough at no more than 80 degrees F when blended.
blend water, yeast and salt into mixing bowl (i use a kitchenaid (KA) on speed 1)
combine and blend the two flours in a separate work bowl
mix half the flour mixture into mixer and add the EVOO and knead for 3 mins (speed 1 on KA mixer)
after 3 mins, stop mixing and let the dough rest for 5 minutes in the mixing bowl
after the 5 minutes rest, add the remaining flour and mix at speed 1 until all ingredients are combined and you have an incorporated dough, approximately 4-5 minutes of mixing time.
DO NOT OVERMIX the dough. All you are seeking it to blend and incorporate all the ingredients
lightly dust your workbench with flour
remove dough ball and place it as a ball onto workbench
cover the dough ball with a large metal work bowl
this is the resting phase and the dough will relax and rise so your cover bowl should be large enough for your dough ball to expand
let the dough rest for 1 hour
after rested, you can weigh your dough ball so you can create even weighted pieces if making more than 1 pizza
cut dough balls into desired weight and round them by tucking the dough into the bottom of each ball; basically you're stretching the "top" of the dough ball and incorporating the bottom into itself
place formed dough balls into lightly oiled container, lightly oil the top of each dough ball and cover container tightly.
place the containered dough balls into the fridge and let proof for at least 24 hours and up to 96 hours
this fermenting/proofing will help develop flavor in the dough. the longer the cold ferment, the more flavor the dough will have
when ready to make pizzas, remove containers from fridge at least 3 hours before forming pizza pies
this recipe makes a 14" NY style pizza pie.
for cooking, we place the formed dough onto a 14" pizza screen and cook on a 3/8 inch steel (14.5" x 16") that's preheated to 500 degrees F.
cook times were 5-6 mins on the screen atop the steel. then decking the pizza onto the steel for 2-3 minutes and rotating the pizza to avoid any steel hotspots so as to not burn the pizza.
