I haven’t done a pizza post in a while so of course when I saw this article in the New York Times I knew it was time to continue on my mission to make the perfect pizza at home. I also knew the article was worth a second look when someone from my beloved Pizzeria Libretto tweeted that the article talked about some of their at-home methods.
The article features two recipes, one with a sourdough starter and one with just yeast. I opted for the yeast version because the idea of a sourdough required a longer lead time than I had to work with. Next time I’ll definitely give that a try.
What sets this recipe apart from others that I’ve tried is the type of flour. This recipe calls for a 00 flour (often used for pasta) and a high gluten flour. I couldn’t find a high gluten flour but did some research into its protein content and then replicated it by using a regular flour and adding some gluten flour. This dough also requires a long rest time. It’s supposed to age in the fridge for between 24-48 hours. You definitely have to plan ahead. The article (referenced above) really details the reasons behind the flours, time required and etc. so I won’t summarize the discussion here.
Truth be told the pizza turned out well but I wasn’t blown away. I found it a bit tough and dense for some reason. I didn’t get too many bubbles in the dough which I look forward to. The colouring was nice and the flavour was really developed.
I’m a firm believer in trying things again so I may revisit this dough especially since I recently acquired a Kitchen Aid Stand Mixer. I also want to try the sourdough version but I seriously would need to plan ahead.
Pizza Dough With Yeast
Time: 20 minutes, plus at least 27 hours’ resting
12 ounces 00 flour like Delvina or King Arthur Italian Style (about 2 cups plus 2 tablespoons)
10 ounces high-gluten flour like King Arthur’s Sir Lancelot (about 2 cups)
1/2 ounce salt (about 4 teaspoons)
1 teaspoon instant yeast
Additional flour, for dusting.
1. Combine flours, salt and yeast in the bowl of a stand mixer. Add 2 cups of room temperature water, then mix on low speed using dough hook until dough binds, about 1 minute, adding more water as necessary. Let rest for 5 minutes. Knead on second-lowest setting for 5 to 7 minutes, until dough pulls away from the bowl and forms a smooth ball. Turn out onto a floured surface, knead and form into a ball, then let rest in a bowl for 3 to 4 hours.
2. Cut dough into 4 8-ounce pieces. (Or divide into 5 6-ounce pieces for smaller pizzas.) Turn out each piece on a floured surface, folding and kneading each three or four times until it forms a smooth ball. Set each piece in a plastic bin large enough to allow it to double in size, settle a sheet of plastic wrap on the dough, then cover with a lid. Refrigerate for 48 hours, or at least 24 hours, before shaping and baking.
Yield: Dough for 4 12-inch pizzas or 5 9-inch pizzas.
(From the New York Times)
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One Response to The Perfect Pizza #5: A New York Times Option
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mmm maybe you weren’t blown away but that pizza looks delicious! i moved to the south not too long ago so I haven’t had a really good piece of pizza in a while.