NY Style Pizza Dough

• portioner: 1 16 inch pie
• total tid: 48-72 hr

Ingredienser

Bread Flour: 289.69 g

Water: 176.71 g

Instant Dry Yeast: 1.45 g

Salt: 5.07 g

Soybean oil: 8.69 g (Canola is a good alternative)

Sugar: 2.9 g

Vejledning

Measure dry (no yeast). Measure wet (+ yeast). Mix to dissolve yeast. Dry into wet. Stir with a metal spoon until it's too stiff to stir, then knead, by hand or by machine, until the dough is just about smooth (3-6 minutes). Ball and place in lightly oiled, large round disposable covered containers. Refrigerate 2 days. Remove from fridge 3 hours before baking.