This is My Favorite NY Pizza Dough Recipe

Описание: Here's a pizza dough recipe that lasts up to a week in your refrigerator. The recipe uses basic ingredients that you can find at any grocery store, and the dough isn't too wet so it's easy to handle.


VIDEO NOTES
Measurements are all by weight for consistency between batches. Volume measurements just don't cut it when baking. Please buy a scale :) I also use metric because, (1) a lot of my viewers are overseas, (2) I hate decimal points.

I generally do not punch down the dough that forms the outer crust enough. If you want less crust, and a pizza that looks even more like traditional NY pizza, then press the dough down more around the perimeter of the shaped dough.

A lot of NY pizzerias use a lightly cooked version of pizza sauce. I did not for this video, but you can find my recipe for this type of sauce here:
   • PIZZA SAUCE FROM SCRATCH | Raw & Cooked Ve...  

All-Trumps bromated flour made by General Mills is the go-to flour for most NY Pizzerias. I've never seen it for sale in any local grocery store, but you can find it for sale online. I used bread flour in this video to show you that this style of dough can be made at home with easy to find ingredients. If you really want to use All-Trumps, then below is a link to where I've purchased it online in a smaller 25 pound bag. It's usually sold in 50 pound bags.
https://www.stovercompany.com/all-tru...

My refrigerator is set to 37°F so the dough remains at this temperature during cold fermentation.


PRODUCTS USED FOR MAKING PIZZA DOUGH
Digital Food Scale - https://amzn.to/3Gmm7Pq
Micro Scale (for yeast) - https://amzn.to/4kb56FH
Black Pizza Dough Containers - https://amzn.to/3FQOuBx


NY PIZZA DOUGH RECIPE
(Makes 4, 300g dough balls at 60% hydration)
King Arthur Bread Flour - 737g (100%)
Water - 442g (60%)
Salt - 20g (2.7%)
Sugar - 9g (1.22%)
Olive Oil - 15g (2%)
Instant Yeast - 1.5g (0.2%)

Step #1
In a mixing bowl, combine the King Arthur bread flour, salt, sugar and the instant dry yeast. Note: the salt will not kill the yeast. Use a whisk or another kitchen utensil incorporate the ingredients evenly. Next, add the room temperature water and olive oil. Mix the ingredients by hand or with a stand mixed until your have a cohesive dough, about two minutes. Cover and let the dough rest for 10 minutes so the flour can begin hydrating.

Step #2
Turn the dough out into a flat work surface and continue kneading for another 5 minutes, then cover and let it rest again for the dough can relax.

Step #3
Form the dough into a tight ball (the surface should be very smooth at this point), and place it into a lightly greased bowl. Cover, and let the dough rest at room temperature (70°F or 21°C) for about 2 hours. If you ambient temperature is cooler, then rest for longer. If warmer, the rest the dough for a shorter period of time.

Step #4
Divide the pizza dough into 300g pieces. Form each piece into a ball and place them in individual, lightly greased containers with a lid. Store the dough in your refrigerator for at least 24 hours and up to 7 days.

Longer fermentation provides more flavor. I found that the sweet spot for this dough is right around 72 hours.


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CHAPTERS
Intro - 00:00
How to Make NY Pizza Dough - 00:17
Pizza Made with 72 Hour Old Dough - 02:25
Pizza Made with 1 Week Old Dough 08:32
Outro - 11:37


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