nyc pizza dough trials.












Test dough from NY Times food - Roberta's Pizza Dough
YIELD: two 12-inch pizzas
TIME: 20 minutes plus 3 hours rising on the counter or 24 rise in fridge 

1 cup plus 1tablespoon 00 flour
1 cup plus 1 or 2 tbs AP flour
1 teaspoon fine sea salt
3/4 teaspoon active dry yeast
add 1 tsp sugar for the yeast and around
1 cup of water plus  (we live at 5280FT and are dry)
1 teaspoon extra-virgin olive oil 

their directions to make: 

In a large mixing bowl, combine flours and salt. 
In a small mixing bowl, stir together 200 grams (a little less than 1 cup) of lukewarm tap water, the yeast, and the olive oil, then pour it into the flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes. 
Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.) 

Test # 9.22.23 
Doubled the batch
Needed more flour. Try holding back water. 

4 balls of dough 330 g a piece 





test #1
didn't have 00 flour so I used 2 cups of ap flour
i used the rest of the ingredients as listed.


WHAT I DID:
start with proofing yeast. add 1 cup water 113F add the sugar/yeast/olive oil.
let it get foamy and then its ready to go.


mix the flour and salt and have in a bowl then add the yeast water - if this is too dry add a little water at a time.


mix to combine ONLY! the dough should just begin to get smooth. then cover it with a tea towel and let it rest for 15 minutes.


after the 15 minutes, take the dough and knead it for a short time till it just becomes more smooth and shiny. DO NOT OVERWORK IT.


at this time split the dough into 2 equal balls.
now you can either proof it for immediate use or you can wrap it up loosely and place in the refrigerator for 8-12 hours and use the next day.


#2 doubled the recipe except for the yeast.
let the dough rest 12 hours.
turned out perfect.


#3 wow, I really did something odd.

 i was going to double the recipe but I x2 the flour and x4 the water so I made wheat paste with x2 yeast, sugar, salt. 

so I slowly added ap flour in 1/4 cup at a time but I didn't keep a record of the amounts, I just did it till the dough "felt right"!?!? AND I MADE 5LBS OF DOUGH!! silly rabbit. 

then I left it in the mixer with a dough hook for probably 10 minutes? but silky smooth dough with great a elasticity. 
next I rolled them into 300 gram balls on a flour dusted board then covered them with a tea towel and put them into the oven to rest of 3-4 hours (the oven cold, it's summer time and the cottage is already in the mid 80's F) 


after resting i then shaped for pizza's and calzones and cooked them on castiron on the outdoor bbq at 500F. 

when i shape the pizzas i place them on to parchment with cornmeal to keep the pies from sticking. 
we then slide the paper onto the castiron griddles on the bbq and pull the papers out from under the pies around 3 minutes in. the pizzas take about 7- 8 minutes in total to bake. 

we are also making some of the pizzas slightly under cooked to make pizza for the freezer for the quick dinner night. 










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