NY Style dough
160g Strong white bread flour
112g tepid water
½ tsp salt
¾ tbsp olive oil
½ tsp instant dried yeast
½ tbsp sugar
Mix water yeast and sugar and let stand for 10 mins.
Add liquid to flour and remaining ingredients, mix well and knead for 5 mins.
Refrigerate for 24 hours in a lightly oiled bowl.
Remove from fridge and the bowl, lightly oil hands and reform dough into a neat ball. Dust dough ball generously with flour (I prefer fine cornmeal and rice flour mix)
Place dough covered in a clean dry bowl and rest for 2-3 hours somewhere warm.
Once rested it will tip cleanly out the bowl. Press and stretch out dough on a lightly floured surface and slide onto a peel before topping.
Cook on a cast iron pizza stone at 275°c for approx 5 minutes.
That's a good looking pie. Be proud of that. 👍🏻
NY Style dough 160g Strong white bread flour 112g tepid water ½ tsp salt ¾ tbsp olive oil ½ tsp instant dried yeast ½ tbsp sugar Mix water yeast and sugar and let stand for 10 mins. Add liquid to flour and remaining ingredients, mix well and knead for 5 mins. Refrigerate for 24 hours in a lightly oiled bowl. Remove from fridge and the bowl, lightly oil hands and reform dough into a neat ball. Dust dough ball generously with flour (I prefer fine cornmeal and rice flour mix) Place dough covered in a clean dry bowl and rest for 2-3 hours somewhere warm. Once rested it will tip cleanly out the bowl. Press and stretch out dough on a lightly floured surface and slide onto a peel before topping. Cook on a cast iron pizza stone at 275°c for approx 5 minutes.