![]() I hope to add a few pictures someday of this process. Take care not to “degas” the rim of your pizza as you are spreading your dough! Do NOT ever use a rolling pin! There are many different methods to spread/open your dough ball. I sometimes use a bit more flour after I begin spreading them. Tip 7: Flour your dough ballsīefore tossing or opening your dough balls, flour them *very* well on each side (if you are a beginner) to ensure they do not stick to your counter or pizza peel. This is important to allow the flour to hydrate properly. Mix the oil in as the last step, after the flour has all been incorporated. You’ll be glad you did and your dough will be more consistent and much improved. I’ll admit, I resisted doing this for a loooong time. Use a scale to weigh the flour instead of using a measuring cup – it is much more accurate and will yield superior results. When your dough rises too quickly, the flavor will not develop optimally. The refrigerator is used to retard (or slow) the dough’s fermentation, allowing that distinctive flavor to come through (ever wonder why some pizza crust tastes different than others, despite the fact that they are both made from just about the same exact ingredients? – this is a big reason why!) This is called a “cold rise” (vs warm rise on your kitchen counter). The best NY style doughs “ferment” or “cure” in the refrigerator for at least 24 hours and up to 48 72 hours. Most recipes out there, some of them in well known, published books contain too much yeast! Tip 4: Cold ferment that pizza dough!Īlways use your refrigerator. ![]() Use only enough yeast to “get the job done” – yeast eats the sugar in your flour to produce its leavening effects – I find that if you use too much, your dough will be tasteless (this is just my opinion) however, it is a fact, that too much yeast can make your dough taste bad. Tip 2: Adding the yeastĭo not add instant dry yeast (IDY) directly to cold or cool water – you may shock the yeast (add the IDY to your flour instead) (please note that IDY differs from active dry yeast, which must be activated by adding it to water). However, I prefer all-purpose flour because I like a lighter, airy crust. Use high-quality flour – I like to use King Arthur’s all purpose or bread flour higher protein (ie, bread) flours work best. ![]() Fourteen Tips for Success Tip 1: Choosing the flour You can easily double or half the recipe to make 2 or 8 pizzas. This recipe produces a crisp yet foldable crust that is tender, light, and flavorful and will make enough for four 14-inch pizzas. I’ve used the dough up to 5 or 6 days afterwards, so you can essentially prepare dough for the week. This type of pizza dough contains water, flour, salt, instant yeast, and olive oil (and sugar especially when baking in a home oven, to help browning).Īfter it is mixed, it is proofed (left to rise/ferment) in the refrigerator for a minimum of 24 hours and up to 72 hours (it can also be frozen) – this is the big secret. My all-time favorite dough is NY style dough, which really is classic pizza dough that is stretched out into a thin crust pizza. My Favorite Pizza Dough: The Big Secret (How You Proof the Dough)
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