Description
This makes the perfect dough for classic New York pizza. This recipe differs from the “1.0” recipe in that the dough is left in bulk in the refrigerator overnight.
Ingredients
Units
Equipment:
- Mixer
- Digital Thermometer
- Digital Scale
Ingredients (Amount – Baker’s %):
- 17.64 oz Bread Flour (12-13% protein) – 100%
- 11.46 oz Room Temperature Water (75℉ or 24℃) – 65%
- 0.35 oz Kosher Salt – 2%
- 0.09 oz Leaven Wild Yeast – 0.5% or
- 0.12 oz Leaven All Purpose – 0.65%
Instructions
- Incorporate – Add water and then flour to the mixing bowl and mix on speed 1 for 3 minutes or until incorporated.
- Autolyse: Allow the dough to sit in the mixing bowl for 10 minutes, undisturbed. At the end of the 10 minutes, add Leaven Wild Yeast or Leaven All Purpose and then salt to the dough.
- Mix – Mix at 1 speed for 2 minutes. Increase the speed to 2 and mix for 3 minutes. Increase the speed to 3 and mix for another 2 minutes. The desired texture of the dough will be less than smooth. Gluten development will be completed during the stretch and fold process. The desired temperature of the dough at the end of the mix is 78-80℉/24-27℃.
- Bulk Fermentation – After mixing, transfer the dough to an oiled container. Cover the container and let the dough sit at room temperature (70-75℉/21-24℃ ). Perform two stretches and folds 1 hour apart during the first 2 hours of bulk fermentation. After the final stretch and fold transfer the container with the dough to the refrigerator (40℉ or 4℃) to retard overnight.
- Divide and Shape – Remove the dough from the refrigerator 12-18 hours after mixing and let the dough rest at room temperature for 1 hour before dividing. Divide the dough into 3x – 275g (9.7oz) – 280g (9.9oz) portions. Shape the dough balls, transfer them to an oiled dough box or containers, and proceed to proofing.
- Proof – Let the dough balls proof at room temperature (70-74℉/21-23℃ ) for 4-5 hours. After proofing is complete, the dough balls are ready to stretch, top, and bake.
- Bake – After proofing is complete, the dough balls are ready to stretch, top, and bake.
Notes
Mixing speed and times may vary depending on the mixer. The following protocol has been adapted for a 4.5 qt. KitchenAid® or similar mixer using a dough hook attachment.
- Prep Time: 30
- Cook Time: 1200
- Category: Dough