New York Style Pizza

配料

*For the poolish*

300 g water

300 g flour (AP)

5 g dry yeast

5 g honey

*To finish the dough*

300 ml cold water

450 g flour 00

200 g semolina (bread flour)

3 g dry yeast

30 g salt

50 g extra virgin olive oil, divided

*For the pizza sauce*

步骤

**1. Make the poolish**

Pull out the scale and a sealable container (if you plan to freeze, use plastic). Measure out the water, then honey, then yeast. Stir well to combine. Add the flour. Stir again to form a very sticky dough.

Let the poolish sit 15 minutes uncovered. Then cover, and let sit at room temperature for 1 hour. refrigerate overnight, or up to 16-24 hours. Do NOT exceed 24 hours or the poolish becomes acidic and will not work.

**2. Start the dough**

Add the water to the bowl. Add the poolish to the water, and mix to "melt" the poolish into the water. Add the yeast, and work for a few seconds to combine. Add the salt, work for a few seconds to combine. Add the semolina, work to combine.

Add the flour, work to combine. Get everything nice and integrated in the bowl.

Turn the dough out onto a clean countertop. Knead the dough on the counter, by hand, until the dough comes together, about 15 min.

Add olive oil to the dough, little by little, reserving some for the end. Reserve about 25% of the oil for later steps.

Rest 30 min at room temp, covered (with a very large bowl).

**3. Rise the dough (1st rise)**

Uncover the dough. Add a little olive oil to your hands, and on top of the dough. Use a good spatula to loosen from the counter. Slap and fold to get a smooth surface. Add a little more olive oil on top of the dough.

oil a large bowl and add the dough. seal the bowl with a tight fitting lid or with plastic wrap. Rest in the refrigerator 4 hours.

**4. Divide into balls (2nd rise)**

Divide the dough into 4 equally sized balls, around 320 g each. "Close it like a balloon" - maestro iacapelli. You want it sealed to trap gasses?

place into a proofing box (or on a parchment lined baking sheet). Add a little more olive oil on top. Cover and let rest at room temperature 1-2 hrs.*

**5. Make the sauce**

(Optional, or use store bought).

Combine tomato sauce, oregano, olive oil, salt. Optionally cook, but not required.

5. Make the pizza

Press the dough into a medium sized circle, flipping a few times as you go. For NY style pizza, you can press all the way to the edges (do not try and preserve air in the crust as you would for Neopolitan pizza). Then, roll the dough uniformly flat.

Add sauce almost to the edge. Add a sprinkle of parmesan. Add mozzarella. Add pepperoni (+ other toppings). Add a little olive oil drizzle.

Bake at 550 or so for 5-6 min (pizza oven / Kamado), or in a home oven at it's highest temperature.

备注

"You can make the dough with any flour" - maestro iacapelli. I don't know if this means we can make it without semolina?

* Going to try to make the dough through the balls, but refrigerate at this point for another day.

Our large glass bowl weighs 1398 grams (in case we lose tare)

8/29/24 - using 5g molasses to replace the honey in the poolish, and another 25g added when making the dough (will remove 5g water based on a 22% water content in the 25g molasses).

This is based on a few different recipes online that claim the secret to mellow mushroom dough is molasses. I've calculated, based on this we'll reviewed recipe (https://moderncrumb.com/mellow-mushroom-pretzels-copycat/) that we may want as much as 40-50g total molasses... But starting conservatively. Note that molasses is about 22% water by weight, so adjust accordingly (40-50g molasses should displace 9-11g water).

10/18/20205

- add 10g honey when combining pool is, water, yeast, salt and flours (with the water)

- less kneading. The dough was a little stickier than usual. Worked it until just smooth (not totally smooth), just enough to ball it up well.