NEW YORK DOUGH
• 153 grams 00 flour *
• 153 grams all purpose flour *
• 200 grams water
• 8 grams fine sea salt (1t)
• 2 grams active dry yeast (3/4 t)
• 4 grams extra-virgin olive oil (1t)
* if you don’t have access to ’00’ flour, feel free to use 100% AP flour.
1.In a large bowl (or bowl of stand mixer) combine flour(s) and salt.
2 In a small bowl mix 200 grams lukewarm tap water, yeast and oil, then add to the flour mix.
3. Using a mixer with dough hook or hands, knead until combined and there are no dry spots (approximately 3 minutes) then let rest for 15 minutes.
3. Using mixer or hands, knead for 3 minutes.
4. Divide dough in half and shape each piece into a ball. Place dough balls in airtight containers and place in fridge for 12-48 hours for a slow rise. The size will not increase significantly during this time.
5. Remove from fridge at least 45 minutes before shaping, allowing it to adjust to room temperature.
6. Put some flour into a pie pan (or other wide and shallow container) and place a dough ball into the flour, covering both sides completely. You can’t “over-flour” at this point, and the extra flour will make stretching much easier.
7. Use your fingers to stretch it, then your hands to shape it into a round shape. Top and bake.