The crust was bread-y and much sturdier than Neapolitan style crust. (Meaning you can fold the pizza wedge in half and the center is stiff enough to hold the topping and cheese). As a result it is not as light and soft in texture as Neapolitan style. Do we like this crust better? I am not sure. But I think that we prefer the pizza crust I usually make which is a modified Neoplitan-style with “00” flour but with the addition of olive oil. In any case this is a very good pizza for sure.
This version was based on recipes by J. Kenji Lopez-Alt (serious eats) and in the King Arthur “Book of pizza”. In both recipes, New York-style pizza crust is made with bread flour, oil and sugar. I modified the amount to make enough dough for four 10 inch pizzas. I chose the primary fermentation at 86F for 1 hour and then slow fermentation in the refrigerator for 1 day or up to 5 days. I used enough of the dough for 2 pizzas and froze the rest.
Ingredients for the pizza dough (makes four 10 inch pizzas)
520 grams bread flour, plus more for dusting
12 grams granulated sugar
1 grams kosher salt
1 grams active yeast
340 grams water
36 grams extra-virgin olive oil
Ingredients to top a Margarita style pizza
This version was based on recipes by J. Kenji Lopez-Alt (serious eats) and in the King Arthur “Book of pizza”. In both recipes, New York-style pizza crust is made with bread flour, oil and sugar. I modified the amount to make enough dough for four 10 inch pizzas. I chose the primary fermentation at 86F for 1 hour and then slow fermentation in the refrigerator for 1 day or up to 5 days. I used enough of the dough for 2 pizzas and froze the rest.
Ingredients for the pizza dough (makes four 10 inch pizzas)
520 grams bread flour, plus more for dusting
12 grams granulated sugar
1 grams kosher salt
1 grams active yeast
340 grams water
36 grams extra-virgin olive oil
Ingredients to top a Margarita style pizza
I just used my usual Marinara sauce
5 tbs of olive oil with crushed garlic
Slices of low moisture Mozzarella cheese
5 tbs of olive oil with crushed garlic
Slices of low moisture Mozzarella cheese
Fresh basil leaves
Grated Parmesan cheese topping on the pizza
Directions for the pizza dough
Combine flour, sugar, salt, and yeast in the bowl of the food processor fitted with a kneading blade. Pulse 3 to 4 times to incorporate. Stream in the olive oil while running the food processor. Then stream in water until the mixture forms a ball that rides around the bowl above the blade. Let it sit for 5 minutes to let the moisture distribute evenly. Run again to process for 15 seconds longer.
Transfer the dough ball to a lightly floured surface and knead briefly by hand until a smooth ball is formed. In a large enough bowl, add and spread a small amount of olive oil. Place the dough ball in the bowl and turn to coat with oil. Cover with plastic wrap and let it ferment at 86F for one hour (we use a bread proofer).
Directions for the pizza dough
Combine flour, sugar, salt, and yeast in the bowl of the food processor fitted with a kneading blade. Pulse 3 to 4 times to incorporate. Stream in the olive oil while running the food processor. Then stream in water until the mixture forms a ball that rides around the bowl above the blade. Let it sit for 5 minutes to let the moisture distribute evenly. Run again to process for 15 seconds longer.
Transfer the dough ball to a lightly floured surface and knead briefly by hand until a smooth ball is formed. In a large enough bowl, add and spread a small amount of olive oil. Place the dough ball in the bowl and turn to coat with oil. Cover with plastic wrap and let it ferment at 86F for one hour (we use a bread proofer).
Divide dough into four even portions. In the bowl used for the primary fermentation, add a small amount of olive oil and coat all 4 dough balls with the oil. Place each in a ziploc bag. Place the bags in the refrigerator and allow the dough to slowly rise at least1day or up to 5 days.
At least one hour before baking, remove the dough from the refrigerator. On a well floured surface, form the dough ball into pizza shape.
At least one hour before baking, remove the dough from the refrigerator. On a well floured surface, form the dough ball into pizza shape.
Transfer the formed pizza dough to a wooden pizza peel lightly coated with corn meal (so that the dough will not stick and the pizza can easily slide into the oven and onto the pizza stone).
Brush the surface of the dough with garlic infused oil, place on slices of cheese in a single layer and spread the sauce on top of the cheese. Distribute hand torn pieces of fresh basil leaves on the surface.
Test to make sure the topped pizza slides on the peel. Then slide it onto the pizza stone in the pizza oven. Bake at 550F or on New York Pizza mode for 7 minutes.
After sliding the baked pizza out of the oven on the peel, brush the edge of the pizza with the garlic infused oil, grate the Parmesan cheese on the top and add more hand-torn fresh basil leaves.
