A mix between Neapolitan and New York-style pizza dough.
Ingredients
- 475 g or 2 C warm water
- 8 g or 2 t instant yeast
- 640 g or just over 5 C AP flour
- 18 g or 3 t salt
Instructions
- Add everything to bowl. Mix with spoon until combined.
- Mix with wet hand for another minute or two, pinching the dough and turning the bowl as you go.
- Cover and let rise for 30 minutes.
- After 30 minutes, complete stretch and fold, then round dough into a ball. Cover and let rise for another half hour.
- Divide dough into four equal pieces. Round each piece into smooth ball. Place in oiled bowl or deli, seam-side down. Cover and refrigerate for two or three days.
- Let come to room temp before you use – take out of the fridge an hour or so ahead of when you'll be shaping and baking.
Some of my favorite pizza combos:
- red sauce (28 oz can of crushed tomatoes w/10 grams of kosher salt), sliced garlic, Calabrian chilies, pepperoni, mozzarella, parmesan
- olive oil, castelvetrano olives, julienned lemon peel, basil, mozz, parm
- olive oil, sliced garlic, chili flakes, sausage, kale, mozz, parm
- red sauce, sliced garlic, sliced jalapeno, pepperoni, mozz, parm