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We're making pizza. A month or so ago, I tried a new dough recipe. At first I didn't think it was much different than the one I'd been using. But finally, following the directions (who would think to do that, lol), I let it sit in the fridge for a couple of day and that made it really good! Here's the recipe if anyone wants to try it. (I don't think I've posted this? If I have, sorry!)
Basic New York-Style Pizza Dough
22.5 oz bread flour
.5 oz sugar
.35 oz kosher salt
.35 oz instant yeast
1.125 oz olive oil
15 oz lukewarm water
1. Combine flour, sugar, salt and yeast in the bowl of your mixer. With the paddle attachment, mix these dry ingredients together. Add olive oil and water. Run the mixer until it forms a ball that rides around the bowl above the paddle, run mixer a few seconds more (about 30 seconds total).
2. Transfer dough ball to lightly floured surface and knead once or twice until smooth ball is formed. Divide into 3 even parts and place each in a zip-lock freezer bag (sprinkle a pinch of flour in each bag, shake to coat before putting dough in bags). Place in refrigerator and allow to rise at least 1 day, and up to 5 days. Remove from fridge, take dough out of bag. Shape dough into a ball and allow to rest at room temp at least 2 hours before using.
One of the nice things about this recipe, is it makes enough dough for three 12" pizzas.
Basic New York-Style Pizza Dough
22.5 oz bread flour
.5 oz sugar
.35 oz kosher salt
.35 oz instant yeast
1.125 oz olive oil
15 oz lukewarm water
1. Combine flour, sugar, salt and yeast in the bowl of your mixer. With the paddle attachment, mix these dry ingredients together. Add olive oil and water. Run the mixer until it forms a ball that rides around the bowl above the paddle, run mixer a few seconds more (about 30 seconds total).
2. Transfer dough ball to lightly floured surface and knead once or twice until smooth ball is formed. Divide into 3 even parts and place each in a zip-lock freezer bag (sprinkle a pinch of flour in each bag, shake to coat before putting dough in bags). Place in refrigerator and allow to rise at least 1 day, and up to 5 days. Remove from fridge, take dough out of bag. Shape dough into a ball and allow to rest at room temp at least 2 hours before using.
One of the nice things about this recipe, is it makes enough dough for three 12" pizzas.