Scott 123 Easy New York Pizza
Note: You will need a Standard Home Oven for proper baking of this dough.
|Bakers' %||in grams||in ounces||Recommended|
|Flour||100%||622 g||21.9 oz||King Arthur Bread Flour|
|Water||61%||379 g||13.4 oz||Water|
|Yeast or Starter||0.5000%||3.109 g||0.110 oz||Instant Dry Yeast|
|Salt||1.75%||10.88 g||0.38 oz||Salt|
|Oil/Lards/Shortening||3.00%||18.7 g||0.7 oz||Vegetable Oil|
|Sugar||1.00%||6.218 g||0.2 oz||Sugar|
|Other||0.00%||0.00 g||0.0 oz||-No Others Needed|
|Totals||1040 g||36.68 oz|
* The above ingredients will yeild 4 doughballs of 260 grams each.
Instructions from the forum thread:
I was looking through the NY style pizza recipes on the forum looking for an easy approach- one that didn't use exotic ingredients or equipment, and couldn't find one that I felt covered all the bases. So, here's my contribution to the easy equation (note: this is easy, but not fast).
Step #1. You will need a pizza stone to successfully bake this pizza in a home oven. If you don't have one, order this. If your oven oven isn't large enough, order this smaller baking stone.
Makes one 16" pie
|King Arthur Bread Flour (100%):|
Water (room temp) (61%):
Soybean Oil (3%):
|289.69 g | 10.22 oz | 0.64 lbs|
176.71 g | 6.23 oz | 0.39 lbs
1.45 g | 0.05 oz | 0 lbs | 0.48 tsp | 0.16 tbsp
5.07 g | 0.18 oz | 0.01 lbs | 0.91 tsp | 0.3 tbsp
8.69 g | 0.31 oz | 0.02 lbs | 1.93 tsp | 0.64 tbsp
2.9 g | 0.1 oz | 0.01 lbs | 0.73 tsp | 0.24 tbsp
484.51 g | 17.09 oz | 1.07 lbs | TF = 0.085
Measure dry (no yeast). Measure wet (+ yeast). Mix to dissolve yeast. Dry into wet. Stir with a metal spoon until it's too stiff to stir, then knead, by hand or by machine, until the dough is just about smooth (3-6 minutes). Ball and place in lightly oiled, large round disposable covered containers. Refrigerate 2 days. Remove from fridge 3 hours before baking.
Pre-heat stone for 60-80 minutes at the highest setting your oven goes to (using convection, if your oven has it). Stone should be positioned on an oven shelf that's about 6-7" from the broiler.
Dust wooden peel with flour
Stretch skin to 16" and place on peel
Quickly dress the pizza, shaking between each topping to make sure the skin doesn't stick
Turn pizza every couple minutes with metal peel
Bake until pizza top and bottom are well colored
Use broiler if top needs more browning
Retrieve, using metal peel, onto cooling rack
Allow to cool 7 minutes
Transfer to 18" metal pizza pan
Slice and serve.
For more information on this dough, photos and insight, CLICK HERE to view the forum thread.