Pâte à pizza new-yorkaise
Cooked at a slightly lower temperature than it’s Neapolitan cousin, New York pizza is just as steeped in history and just as tasty!
- Prep Time
- 1 hour + proofing time
- Cook Time
- 4-6 minutes
Ingredients
- Makes
- 4 x 350g (12.3oz) dough balls for 14-inch pizzas Or 7 x 250g (8.8oz) dough balls for 12-inch pizzas
Recommended Equipment
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An Error Occurred
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Instructions
Prevent your screen from going dark as you follow along.
Step 1
Divide the water into two batches: 570g (20.1oz) (first water) and 20g (0.7oz) (second water).
Step 2
Add the first water, yeast and poolish to the mixer and mix on slow speed for a couple of minutes to combine.
Step 3
Add the flour to the mixer and mix on slow speed for 5 minutes until all the flour has combined and there are no dry bits left.
Step 4
Stop the mixer and rest the dough for 1–2 minutes.
Step 5
Add the salt along with the second water and mix on medium speed for a further 2 minutes until all the salt has been combined.
Step 6
Stop the mixer and let the dough rest for 2 minutes.
Step 7
Restart the mixer on medium speed and add the oil gradually until it’s all combined.
Step 8
Allow the dough to rest for 5 minutes before removing it from the mixer. If you wish to freeze any dough, after removing it from the mixer, divide it into desired portions and freeze it before it begins fermenting.
Step 9
Divide and shape the dough into 350g (12.3oz) balls for a 14-inch pizza or 250g (8.8oz) for a 12-inch pizza and place into a dough tray. Cover with a lid and leave at room temperature for 1–2 hours, then place in the fridge to ferment for 24–48 hours.
Step 10
After removing from the fridge, let the dough balls sit at room temperature for 3–6 hours before baking (time will vary based on the room temperature).
Step 11
Alternatively, the dough balls can be proofed at room temperature for 8–10 hours and baked the same day.
