Dough Recipes

PIZZA DOUGH RECIPES
This page will feature some basic dough recipes for a variety of pizza styles. We always give recipes in grams so we recommend a basic digital kitchen scale as well as a scale that will measure tenths of a gram.

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NY Style Pizza Dough, 500g each for two 16" pies
Bread Flour 610g 100%
Water 370g 60%
Sea Salt 12g 2%
Sugar 12g 2%
Olive Oil 6g 1%
Active Dry Yeast 2.6g 0.42%

Add cold water, sugar and yeast to mixer, wisk together.
Add flour and mix until ingredients are well incorporated.
Next, add oil and salt, mix on low speed until dough is 78ºF with a probe.
Cold proof undivided dough in fridge (37ºf) overnight covered in bowl, no bowl oil is needed. Remove dough from fridge about 6 hours prior to baking and place dough ball on counter to warm up a bit while covered. Punch down dough, divide dough and form into 2 smooth doughballs. Proof doughs in Doughmidor at room temp (72ºf) for about 5-6 hours until doubled and ready to bake. This dough can also be mixed the same day for proofing at room temperature for about 3-4 hours before baking. Adjust proofing times or yeast as needed based on your results and envoronment.

Place a ceramic baking stone on the bottom rack of your oven and preheat it for 1 hour at 500ºF, or 550º if your oven will allow. Optional, place a 1/4" baking steel on the middle rack of your oven to bake the pizza. Launch the pizza from a wooden peel directly onto the stone or steel for the best browning and oven spring. Dust the peel with a little semolina. When cooking on a steel the first time, check the base of the pie to make sure it is not burning, insert pizza screen if base is cooking too fast on a steel. Bake for 5-7 minutes until crust is golden brown and lightly browned on the base.

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A word about cheese and sauce....

Cheese: Always grate your own cheese! Pre-grated store bought cheeses contain starches and fillers to keep cheese from clumping which will burn and not melt properly. Coarely grated whole milk low-moisture mozzarella is best for most American pizzas. Keep cheese cold until topping pizza.

Sauce: A simple tomato sauce is best for pizza. You don't want to use a prepared marinara sauce as it has too many other ingredients and flavors going on. A pizza sauce is typically used straight from the can and uncooked. A quality can of whole tomatoes (28 oz) crushed in a food mill or with a potato masher along with a little sea salt (1/2 teaspoon) works great as a pizza sauce. Do not use a blender to crush the tomatoes as this will make the sauce too watery and bitter. If your crushed tomato sauce is too watery then add a teaspoon at a time of tomato paste until you reach the desired consistency. Remember that a lot of water will cook off during the bake.

Use salted crushed tomatoes for a Neapolitan or New Haven pizza. Add a little dried oregano and extra virgin olive oil for a NY pizza.

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New Haven Pizza dough coming next...

More recipes soon..

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