This has taken me many many weeks of trial and delicious error to perfect this recipe and here it is, the perfect NY Style slice!
Dough Recipe
High protein flour(100%): 490 g
Water (62.44%): 306 g
IDY (.346%): 1.7 g
Fine Sea Salt (2.04%): 10 g
Olive Oil (7.755%): 38 g
Total (174.165%): 845.7 g
Single Ball: 422.85 g
For the dough: Add flour, yeast and water to a stand mixer fitted with the dough hook. Mix on lowest speed for 2 minutes.
Add salt and mix for another 2 minutes.
Add olive oil and mix for another 11 minutes.
Split dough into 2 equal portions.
Cover with plastic in 2 bowls greased with olive oil and put in fridge for 1 hour.
Form dough into a tight even balls. Place on a dough bowl or plate and cover with plastic wrap and return to fridge for 8 hours.
Bring dough to room temperature for 4 hours, still covered. Return to the fridge again for a minimum of 11 hours, for maximum awesomeness, leave in fridge for 57 hours (total of 3 day). Bring to room temperature for 2 hours before using.
Sauce Recipe
14g sugar
29oz can Redpack puree’d tomatoes
1 tsp garlic
2g salt
3 tsp basil
2 tsp oregano
Mix all ingredients together in a bowl. Do not cook.
To Make the Pizza
Bake formed crust for 5 minutes at 500F (260C). Remove then add sauce, 4oz (113g) part skim low moisture mozzerela cheese, pepperoni and return to oven for 4-8 minutes until golden brown crust appears.
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imaginationx.com
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For business inquiries, and stock footage related questions ONLY, contact me here: scott.balkum@imaginationx.com
30 янв 2023
