N Y Pizza dough Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 500 gm Flour, high protein type
1 pkt Dry yeast
1 tbs Sea salt, fine grind
325 ml Water (filtered or bottled)
EVOO*
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Directions: |
Directions:1. Mix water and salt
2. Add ½ of flour and mix well (my use hands or dough whisk)
3. Add yeast and mix
4. Add another half of remaining flour and mix well
5. Add last of flour and continue mixing until absorbed
6. Kneed for 5 to 7 minutes
7. Place dough in a bowl coated with EVOO, then flip, and cover x 15 minutes
8. Divide dough into 3 equal pieces for 12" pizza then roll into balls
9. Place balls in a sealed container and place in fridge overnight
10. Remove from fridge, let reach room temp (65ºF)
11. Using stretching technique (see below) shape ready to use
12. After sauce and topping, bake @ 500ºF for 10 minutes |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:Overnight |
Personal
Notes: |
Personal
Notes: * NB: EVOO is placed in bowl and absorbed overnight
STRECH DOUGH TECHNIQUE:
1. Drop dough ball from contained into a bowl of semolina flour
2. Flip dough gently to cover both sides with flour
3. Place on flat surface and press with hands into round shape
4. Make a "ring" around the outside by pressing with fingers 1" in from edge all around
5. Flip over and repeat step 4
6. Stretch to final shape by "slapping" against forearms or "fighting" with knuckles
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