Northeastern Pennsylvania (NEPA) has its personal thriving pizza scene. Thick, rectangular pan-cooked crusts are what outline lots of the hottest pies on this area.
When creating our go-to NEPA-style dough recipe, we turned to Jim Mirabelli, the proprietor and chief pizza officer at NEPA Pizza Review, a information to all issues Northeastern Pennsylvania-style pizza. He created this dough as a home made ode to the pizzas at a few of his favourite spots like Ferri’s and Happy Pizza. Used as the bottom for Previous Forge-style cheese pizza and mashed potato-covered pagash pizza, it’s a buttery dough that will get crispy on the skin whereas staying chewy on the within.
Jim’s recipe requires General Mills Full Strength Flour, a bread flour (12.6% protein content material) that is available in 50-pound luggage, sometimes utilized in skilled settings and pizzerias that make this regional model, however you should utilize King Arthur Bread Flour (12.7%), Ceresota (12%) or one other bread flour with a comparable protein content material (11 to 13%) for related outcomes.
This recipe seems in A Love Letter to Northeastern Pennsylvania-style Pizza by Jim Mirabelli.
Notes: If utilizing baker’s percentages as an alternative of following the recipe precisely, percentages are as follows:
flour (100%), water (62%), instantaneous dry yeast (1.25%), salt (2%), unsalted butter (5%)
Time
6 hours complete
5 hours passive
1 hour lively
Yield
2 x 450-gram dough balls
Tools
stand mixer
Ooni Dual-Platform Digital Scales
Ooni Pizza Dough Scraper
proofing container
high-sided pizza pan, ideally 10 x 14 inches
Components
587 grams (4 ⅔ cups) bread flour (100%)
364 grams (1 ½ cups) water 70°F (62%)
7 grams (1 ¾ teaspoons) instantaneous dry yeast (1.25%)
12 grams (2 teaspoons) positive sea salt (2%)
29 grams (2 tablespoons) unsalted butter at room temperature (5%) + extra for greasing the pan
Technique
Mix all components in a stand mixer bowl. Combine on low pace for 7-10 minutes till all components are built-in, dough is easy and the edges of the blending bowl are clear.
Depart the dough within the mixing bowl, cowl the bowl with a moist fabric and permit it to relaxation (bulk ferment) at room temperature for two hours.
Portion dough into 450-gram items. 
Form the dough into easy balls and place in a lined proofing container (or individually in lined containers or bowls).
Enable to relaxation at room temperature for 3 hours, or till dough balls have doubled in measurement and usually are not proof against stretching.
Grease a high-sided rectangular pizza pan (ideally, 10×14 inches) liberally with shortening or butter. Place dough evenly within the pan and gently press it into the corners with out making a raised-edge crust. The crust ought to be uniform and flat. If the dough resists stretching to the corners, cowl it with plastic wrap and let it relaxation for five to 10 minutes, then gently stretch once more.
Cowl dough with plastic wrap or a kitchen towel and permit to rise for 1 hour at room temperature.
While you’re able to prepare dinner, observe directions for Old Forge-style Cheese Pizza to make a very Northeastern Pennsylvania-style deal with, or use your personal favourite topping mixtures to make one thing scrumptious!
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