https://www.copymethat.com/r/9ojYYD1Pg/nyt-quick-pizza-dough/
21285694
hPgGvI4
9ojYYD1Pg
2024-03-28 09:27:54
NYT Quick Pizza Dough
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A respectable Pizza Dough from the NYC's Suzanne Lenzer which can come together in 30 minutes.
Servings: 2 Pizzia Crusts
Servings: 2 Pizzia Crusts
Ingredients
- 2 ¾ C bread flour (390g)
- 2 ½ tsp active dry yeast (7g or 1 packet)
- 2 tsp sea salt
- ¼ C EVOO
- 1 C warm water
- 2 to 3 Tbsp medium or coarse cornmeal
Steps
- Put the flour, yeast and salt in a food processor. With the machine
- running, pour the oil through the feed tube, then add the water in a
- slow, steady stream. Continue to process for 2 to 3 minutes (the dough
- should form a rough ball and ride around in the processor). The
- finished dough should be soft, slightly sticky and elastic. If too dry, add
- a bit more water; if too wet, a tablespoon or so more flour.
- Lay a 12-inch-long piece of plastic wrap on a clean work surface. Work
- the dough into a rectangle on the plastic, about 8 inches long and 6
- inches wide. Press your fingers into the top of the dough all over,
- making indentations as though it were a focaccia. Fold the left third of
- the dough over (as you would a letter) and repeat the indentations.
- Fold the right third over and make the indentations again. Cover the
- folded dough with plastic wrap and let rise for 20 minutes.
- Cut the dough in half, form each piece into a neat ball, wrap tightly in
- plastic wrap and transfer to the freezer. The morning before you want
- to make pizza, transfer the dough to the refrigerator to thaw.
- Bring the dough to room temperature, 15 to 20 minutes. Put a pizza
- stone in the oven and preheat to 550 degrees. (If you don’t have a
- stone, oil a rimmed baking sheet and set aside.) Dust a peel or the
- greased baking sheet generously with cornmeal. Working with the
- dough in your hands (not flat on a work surface), gently begin to
- stretch the dough into a circular shape, pressing your fist into the
- center of the dough and pulling at the edges with your other hand.
- With both hands, stretch the dough, being careful not to tear it.
- Working in a circular motion, pull the thicker edges of the dough
- outward, letting gravity help you. Continue to stretch the dough until
- it’s relatively even in thickness (the edges will be thicker) and you have
- the size you want. Carefully lay it on the peel or baking sheet.
- Top the pizza as desired and either slide it off the peel and onto your
- heated stone, or place the baking sheet into the oven. Cook the pizza
- for 6 to 10 minutes or until the crust is golden and the cheese is
- bubbling.