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.
NEAPOLITAN (TOP CHOICE!)
• 420g cold water
• 600g Caputo ’00’ Flour*
• 2g instant dry yeast
• 20g coarse sea salt or kosher salt
• Extra virgin olive oil (for container)
* this type of dough is traditionally made with ’00’ flour, but we tested with bread flour and had fantastic results!
1.In the bowl of a stand mixer add water, then flour, then yeast on top of the flour.
2. Mix on low speed for 2-3 minutes, stopping occasionally to scrape down the sides of the bowl. The ingredients will come together to form a “shaggy” dough and should not have dry spots.
3. Cover the bowl with a towel and let the dough rest for 20 minutes (this is called autolyse).
4. After 20 minutes, remove towel and add salt. Mix on low for about 3 minutes, until the salt has fully incorporated into the dough. The dough will still not be too smooth.
5. Remove dough ball from bowl with rubber spatula or plastic dough scraper. Transfer dough into lightly oiled plastic container, cover with plastic wrap and place in the warmest part of your kitchen for 20 minutes.
6. Now you’ll begin a cycle of “folds” that will result in an extremely smooth (think silly putty) texture. With wet hands, carefully stretch and fold dough over from each of four sides into the center, one side at a time, as if you are making an “envelope” out of a piece of paper. Once the fold is completed, turn dough ball over with seams side facing down, gently press the entire dough ball down, and then cover container with plastic wrap again.
7. Repeat this same fold five more times at 20-minute intervals noticing that, with each fold, the dough becomes slightly stronger and the surface smoother.
8. After the last stretch and fold, allow the dough ball to sit covered with seams side down for one more hour without stretching or folding.
9. Once the hour has passed, lightly oil a new container (ideally a wide one, so that the dough can spread) and then wipe down the container with a dry paper towel to remove any excess oil. Transfer the dough ball into the new container with the seams side down and cover tightly. Place in the fridge for 1-5 days.
10. At least 4 hours before cooking (we had great success with 5-6 hours), take the dough out of the fridge. Using a bench scraper or large knife, divide into smaller dough balls (approx 300g). Ball up these smaller dough balls and place into lightly floured containers and cover them for a final rise.
Cooking the Pizza
1. Place your baking surface in the top-third of the oven and preheat as hot as it will go for at least an hour before you put your first pizza in to bake.
2. Remove a dough ball from its container and cover completely in flour. Then begin to shape the dough by “dimpling” with your fingers, then lifting and stretching the dough. Be sure to leave a raised edge around the edge of the pizza for the crust. Top your pizza (less is more here, friends).
3. When you’re ready to bake, switch your oven to the High Broil setting on your oven. What we’re trying to do is cook the pizza as fast as possible – the stone will cook the bottom and the broiler will quickly cook from the top. This also will help us achieve the color and charring that is a hallmark of the Neapolitan style.
4. If you have a pizza peel, an option is to “finish” the pizza by lifting it and holding it close to the broiler coils to increase the browning and charring of the crust.
5. When you are satisfied with the color of the pizza top, remove it from the oven and dig in!
NEAPOLITAN (SIMPLE CHOICE)
• 500g AP flour (approximately 4 cups + 2 Tbs)
• 0.8g of active dry yeast (1/4 tsp)
• 4g granulated sugar (1 tsp)
• 16g salt (2.5 tsp)
• 370g lukewarm water (1.5 cup + 2 Tbs)
1. In a large container, combine dry ingredients and then add water. Mix with hands until everything is combined and there are no dry spots. Cover tightly and allow dough to rise at room temperature for 24 hours.
2. An hour before you plan to cook, preheat oven as hot as it will go and place stone on middle rack.
3. Place dough onto clean countertop (it is a wet dough and will sort of “spill” out of the container). Divide in thirds with a bench scraper or large knife. Form each section into a ball by folding the sides into the middle and pinching the seams together. Place the balls, seam down, into containers for a final rise.
4. After about 45 minutes, the dough is ready to be stretched. Sprinkle a bit of flour onto a peel (or parchment paper). Remove dough ball from container and cover with flour, then place dough on floured countertop.
5. Begin to shape by gently pressing with your fingers, avoiding the outer edge of the crust. Again, using care to not touch the outermost edge of the crust, lift the pizza from the board and use your knuckles to gently stretch the dough. If the dough is at all sticky, use more flour. Let gravity do the work and continue to shape until the dough is approximately 12-14″ in diameter. Place it on your peel (or paper) and top as desired.
6. When you’re ready to bake, switch your oven to the High Broil setting on your oven. What we’re trying to do is cook the pizza as fast as possible – the stone will cook the bottom and the broiler will quickly cook from the top. This also will help us achieve the color and charring that is a hallmark of the Neapolitan style.
7. If you have a pizza peel, an option is to “finish” the pizza by lifting it and holding it close to the broiler coils to increase the browning and charring of the crust.
8. When you are satisfied with the color of the pizza top, remove it from the oven and dig in!
• 4 1/2 cups (567 g) unbleached bread flour
• 1 3/4 tsp (11 g) kosher salt
• 1 3/4 tsp (4 g) instant yeast
• 2 cups (454 g) water, cool (about 60° F)
• 2 tbsp (28 g) olive oil
• 1 tbsp (14 g) extra olive oil (for stretching and folding)
• 4 garlic cloves, finely diced
• 6 ounces whole-milk mozzarella cheese, thinly sliced
• 3 ounces fresh mozzarella cheese (optional)
• 1 teaspoon chopped fresh oregano or 1/4 teaspoon fried oregano
1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl, combine the flour, salt and yeast. Add all of the water and mix on slow speed for 30 seconds or stir with a large spoon to form a coarse, shaggy dough. Add the 2 tablespoons of oil, increase the speed to medium (or continue mixing with the spoon or with wet hands), and mix for another 30 to 60 seconds to make a wet, coarse, sticky dough. It may seem too wet to form a cohesive dough at this stage. Let the dough rest for 5 minutes to fully hydrate.
2. Increase the mixer speed to medium-high (or continue mixing by hand) and mix for another 30 to 60 seconds to make a smooth, sticky dough. It should be soft, supple and sticky to the touch and offer a little resistance when pressed with a wet finger.
3. Use 1 teaspoon of the extra oil to make a 15-inch-diameter oil slick (see page 31) on the work surface. Rub some oil on a plastic bowl scraper and on your hands and use the scraper to transfer the dough to the oil slick. Stretch and fold the dough as shown on page 22. Cover the dough with a bowl and let it rest for 2 to 5 minutes. Repeat the stretch and fold (rub more oil on the work surface as needed), cover the dough and let it rest for 2 to 5 minutes. Then repeat the stretch and fold, cover with the bowl and again let it rest for 2 to 5 minutes. Perform a fourth and final stretch and fold to make a smooth ball of dough. The dough will have firmed up after each stretch and fold and will now be soft, smooth, supple and somewhat sticky but firm enough to hold together when lifted. Transfer the dough to a lightly oiled bowl, cover with plastic wrap and refrigerate for 12 to 72 hours.
4. Pan the dough on the day you plan to bake your pizzas. The dough ball should weigh about 32oz. At least 3 hours before you plan to bake the pizza, oil a 12×17-inch sheet pan, including the interior sides, with 3 tablespoons of the olive oil. Place the portioned dough in the pan and “dimple” it with your fingers in several 20-minute intervals, dipping your fingers in olive oil to keep them from sticking to the dough as you work. After 3 or 4 round of dimpling and resting, the dough will have relaxed enough to cover the whole pan. At this point, coat the top with the remaining 1 tablespoon of oil and sprinkle with the garlic. Loosely cover the pan with plastic wrap, then allow 2 hours at room temperature for the final rise.
5. 20 minutes before baking the pizza, preheat the oven to 450 degrees. Remove the plastic wrap and lay the sliced mozzarella over the surface, covering it as completely as possible. Ladle and spread sauce over the cheese. If using, tear or cut fresh mozzarella into pieces and space them evenly over the sauce. If you care for other toppings, add them at this point.
6. Bakle on a shelf in the lower third of the over for 8 minutes. Then rotate the pan 180 degrees and continue baking 8-12 minutes longer, or until the cheese is bubbly and caramelized and the undercrust is brown and crisp. Remove the pan from the oven and sprinkle the pizza with grated Parmesan or other dried cheese. Return the pizza to the oven for 1 minute to slightly melt the cheese.
7. Transfer the baked pizza to the stovetop or to a heatproof counter and let it rest for 2 minutes. Using a spatula or bench scraper, carefully slide it around the edge, between the crust and side of pan, and then lift the pizza out of the pan and onto a cutting board. Sprinkle the pizza with oregano, then cut into 3- or 4-inch squares and serve.
ROUND PAN PIZZA