Jerrymacs New York Style Pizza Dough Recipes

JERRYMAC'S NEW YORK STYLE PIZZA DOUGH

Steps:

• To make poolish:Mix 1 1/2 C flour and 1 teaspoons yeast together in bowl, add 1 1/3 C water, mix well, cover with plastic and let ferment at room temp for 2 to 5 hours.
• For the dough: In a large kitchenaid mixing bowl combine all the poolish and add to it: 1 tablespoons Honey, 1 tsp yeast, and 1 1/2 tsp Kosher Salt and blend well.
• Put dough hook on mixer and add remaining flour and mix well at low speed. Gradually add flour a little at a time with mixer running at speed 2 or so. What you are looking for is, for your dough to clear the sides of the
• bowl, but not the bottom. When this happens, no more flour.
• Knead at medium speed for about 5 minutes. Dough should freely drop off of dough hook.
• Put dough into an oiled bowl, cover with plastic and let rise 1 1/2 hours.
• at room temperature.
• Turn dough out onto lightly oiled surface, divide into 2 balls.
• Transfer balls to lightly floured surface, dust lightly with flour,.
• cover with plastic and let rise 1 1/2 hours.
• Make skins from balls. This dough makes 2 13 - 14 inch pies.
• Do not use a rolling pin when forming your skins it will stretch the dough.
• far too much. I use a slap and then stretch over the backs of my hands.
• Bake on a pizza stone thats been preheated for 15+minutes at 550F for 8-12 minutes. I also like to mist the edge of the dough with Extra Virgin Olive Oil before baking.

NEW YORK STYLE PIZZA DOUGH

Steps:

• Add the water, yeast, sugar, and a 1/2 cup of the flour into a mixing bowl. Stir well and let sit for 20 minutes. It will get bubbly.
• Add olive oil, salt, and 2 cups of the flour, and mix with a wooden spoon until it's together enough to turn out on to a lightly floured work surface to knead.
• Knead for about 10 minutes, while adding more flour a little at a time, to produce a soft, elastic and slightly sticky dough. Do not add too much flour, just enough to keep it from sticking to the work surface as you knead.
• Form the dough into a ball and place in a large oiled bowl. Drizzle a few drops of oil and coat the top of dough to prevent the surface from becoming dry.
• Cover with a kitchen towel and place in a warm spot for 2 hours, or until the dough doubles in size.
• Punch down the dough and divide into 2 balls and place in large zip lock plastic bags and refrigerate overnight.
• When ready to use, remove from fridge, and let the dough come up to room temperature before using.