NY Style Pizza Dough - Pizza Screen Method
This will make four 12-inch pizzas and is a 60% hydration dough which will work well with pizza screens. This is a variation of the Roberta's dough recipe. I choose to use bread flour when making pizza most of the time, so that is what I use here. You can definitely use half 00 and half bread flour if you wish. This will make four 12-inch crusts that are about 272g each.
Equipment
- Ooni Koda 16 Pizza Oven
- Wood Pizza Peel
- Pizza screen (12-inch)
- Pizza Turner
- Bread Machine
Ingredients
- 662 g bread flour (King Arthur) 4¼ cups
- 16 g fine sea salt 3 tsp
- 400 g warm tap water 1½ cup plus 2 Tbsps
- 8 g olive oil 2 tsp
- 3.5 g active dry yeast 1 tsp
Instructions
Dough:
- I use a bread machine method for the dough. It works well and it's quick. Mix your flour and salt together. Mix your wet ingredients in the bread maker pan. Pour your mixed dry ingredients on top. Make a well and add your yeast. Start your bread machine on the Dough setting and let it run through the cycle. About an hour and a half.
- When the dough is done, flour your hands a bit and remove it from the pan. Knead into a ball and put it in a mixing bowl with a bit of olive oil. Cover with plastic wrap or plate. Do a RT (room temp) 24-hour fermentation. You may need to punch the dough down and reball once or twice during this time.
- After the 24-hour fermentation. Split dough into quarters, ball up each dough ball and pinch closed. Put each ball into individual containers with pinch side down. I use pint-size deli containers. Put lids on and do a one or two-day CT (cold temp) ferment in the refrigerator. I would recommend using this dough within 7-10 days.
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NY Style Pizza Dough – Pizza Screen Method
This will make four 12-inch pizzas and is a 60% hydration dough which will work well with pizza screens. This is a variation of the Roberta's dough recipe. I choose to use bread flour when making pizza most of the time, so that is what I use here. You can definitely use half 00 and half bread flour if you wish. This will make four 12-inch crusts that are about 272g each.
Servings: 4 pizzas
Equipment
- Ooni Koda 16 Pizza Oven
- Wood Pizza Peel
- Pizza screen (12-inch)
- Pizza Turner
- Bread Machine
Ingredients
- 662 g bread flour (King Arthur) 4¼ cups
- 16 g fine sea salt 3 tsp
- 400 g warm tap water 1½ cup plus 2 Tbsps
- 8 g olive oil 2 tsp
- 3.5 g active dry yeast 1 tsp
Instructions
Dough:
- I use a bread machine method for the dough. It works well and it's quick. Mix your flour and salt together. Mix your wet ingredients in the bread maker pan. Pour your mixed dry ingredients on top. Make a well and add your yeast. Start your bread machine on the Dough setting and let it run through the cycle. About an hour and a half.
- When the dough is done, flour your hands a bit and remove it from the pan. Knead into a ball and put it in a mixing bowl with a bit of olive oil. Cover with plastic wrap or plate. Do a RT (room temp) 24-hour fermentation. You may need to punch the dough down and reball once or twice during this time.
- After the 24-hour fermentation. Split dough into quarters, ball up each dough ball and pinch closed. Put each ball into individual containers with pinch side down. I use pint-size deli containers. Put lids on and do a one or two-day CT (cold temp) ferment in the refrigerator. I would recommend using this dough within 7-10 days.
