Ingredients
New York Ish Dough
b
280 bread flour
A
120 All Purpose flour
w
260 g water (65%)
i
1.2 g instant dry yeast (0.3%)
s
10 g salt (2.5%)
o
8 g olive oil (2%)
s
8 g sugar (2%)
Using a Mixer
f
flour
w
water
s
salt
y
yeast
s
sugar
o
oil
Directions
New York Ish Dough
1
Add all dry ingredients to a large bowl and mix with a spatula or wooden spoon.
2
Add oil and cold water to manage the dough temperature throughout the process. Higher temperature doughs during mixing can overproof faster. I recommend water around 60-65 degrees.
3
If using a mixer, refer to the other tab labeled (Using a Mixer).
4
Mix with your spoon or spatula until there is no more dry bits remaining then dump on a clean countertop.
5
Knead the dough for 5-7 minutes. Scrape off your hands along the way. If it way too sticky, let it rest (covered) for 15-20 minutes.
6
After kneading, cover in a lightly oiled bowl for 30 minutes
7
After 30 minutes, perform a series of four stretch and folds. Pull the dough from one side and fold on top to the other. Rotate 90 degrees and repeat for all four sides.
8
Rest, covered for another 30 minutes.
9
After 30 minutes, see if the dough passes the "window pane test." See picture. We are trying to pull two sides of dough up and stretch as thin as possible.
10
You will repeat stretch and folds every 30 minutes until it passes the window pane test.
11
If it does not pass after four attempts, move to the next step.
12
Once you pass the window pane test, cover in the fridge for 1-2 days.
13
Ball the dough 1 day before you make pizza.
14
Place the dough in individual containers or on a baking sheet, then put back in the fridge.
15
On the day of making pizza, pull the dough out of the fridge 3-5 hours before you plan on baking.
16
ENJOY!
Using a Mixer
1
When using a mixer, you will use the exact same ingredients but in a different order. I also sub 25% of the water for crushed ice. It's important to keep the temperature of the dough low. we will discuss later.
2
Add your flour, yeast, sugar and water to the mixer.
3
Mix on low for 8-10 minutes. The target dough temperature of the dough is 60 degrees. Stop mixing once it hits that.
4
Cover the dough in the mixing bowl and let it rest for 30 minutes.
5
After 30 minutes, start the mixer on slow again and add the salt.
6
Mix on low for 2 minutes until the salt is dissolved
7
Then add half the oil and mix on medium. for about a minute
8
Once the oil looks incorporated, add the second half. Mix for another minute
9
After a minute, mix on low until the dough reads 70-72 degrees.
10
Cover and rest for 30 minutes and refer back to the original recipe from here.
