New York style pizza dough
Binging with Babish · ♥ 104.4K likes · 4M views · 14 min video
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Ingredients
Method
Techniques
- 470 g bread flour
- 25 g sugar
- 1½ g yeast
Process the bread flour, sugar and yeast together in a food processor a couple of times to combine.
- 285 g ice water
Stream about 285 grams of ice water through the feed tube with the machine running until a ball of dough forms, then rest 15 minutes.
- 9 g kosher salt
- 15 ml olive oil
Add the kosher salt and the olive oil and process 60 to 90 seconds until the dough is smooth, supple and silky.
Knead briefly on a lightly oiled countertop with oiled hands into a soft smooth mass, form a taut ball and proof in an oiled container in the fridge overnight.
Divide precisely in half, stretch into taut balls and proof on a lightly floured rimmed baking sheet or in a proofing box two hours at room temperature until light, poofy and easy to work with.
Shape to 14 to 16 inches, about three millimetres thick against the Neapolitan's five, thin but able to stand up to the toppings.
- cooked tomato sauce with garlic and basil
- shredded low moisture mozzarella
Top on a lightly floured peel with cooked tomato sauce and lots of shredded low moisture mozzarella.
Bake at about 700F for five to seven minutes, rotating often since the heat concentrates at the back, popping any huge bubbles, until deeply browned around the exterior with golden brown dappling on the cheese.