On this video, we made NY Type pizza dough and pizza in our house oven on our Baking Steel Plus. Keep in mind all of our Baking Steels will work superbly with this type. We began with our tremendous straightforward pizza dough recipe after which we crushed a New York Type Pizza on our Baking Metal. This pizza was 15 inches of awesomeness.
This NY dough has a hydration stage of 65%. So it will likely be just a little simpler to deal with than our conventional 72 hour dough. Keep in mind you need this dough to ferment for a minimal of 24 hours…We expect 48-72 is good fermentation time.
We’re leaving the olive oil as non-obligatory on this recipe. Personally, i favor the feel with out the oil. The oil will lubricate these glutens contained in the dough and supply a special texture. I might advocate making this a few occasions, one with and one with out. See which you like..
NY Type Pizza Dough (makes 2x 450g) (15″ Pies)
500g Bread Flour
325g Water, room temp
16g sea salt
2g energetic dry yeast
25g honey
25g olive oil (non-obligatory)
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 added 2 minutes.
6. Cowl and relaxation for 12 Hours at room temp. Switch total bulk into fridge for one more 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, entire milk mozzarella, just a little recent mozzarella and a few spices. Crushed purple 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 pictures
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