As we speak we made NY Type pizza dough and pizza in our residence oven on our Baking Steel Pro. We starter with our tremendous simple pizza dough recipe after which we crushed a New York Type Pizza on our Baking Metal. This pizza was 16 inches of awesomeness.
NY Type Pizza Dough (makes 2x 450g) (16″ Pies)
500g Bread Flour
325g Water, room temp
16g sea salt
2g lively dry yeast
25g honey
25g olive oil
Instructions
1. Whisk the salt into the flour combination.
2. Subsequent add yeast and whisk.
3. Pour water into flour combination. Stir to roughly mix. Flip combination onto desk/board.
4. Pour honey into dough and knead for 1-2 minutes.
5. Drizzle oil over dough and knead for extra 2 minutes.
6. Cowl and relaxation for 12 Hours at room temp. Switch complete bulk into fridge for an additional 12-36 hours.
7. Take away from fridge and make your dough balls. Let relaxation for 3-4 hours earlier than stretching to make pizzas!
FOR YOUR TOPPINGS
We used our easy no-cook tomato sauce. Topped with low moisture, complete milk mozzarella, a bit of contemporary mozzarella and a few spices. Crushed crimson pepper and dry oregano. Completed it off after a straight 7 minute bake at 550 levels on our Pro Pack Baking Steel with some parmesan, olive oil and tons of basil.
Earlier than and after Basil photographs
