By Jasna in cooking —

Pizza dough

From Brian Lagerstrom's Youtube series.

I've used this dough recipe for both "New York"-style using a baking steel in a conventional home oven. Quotes used because I'm unsure how authentic I am with New York style... It's also used for my cast iron pan style dough. This recipe comes thanks to Brian Lagerstrom's YouTube channel -- my favorite YouTube cooking channel.

Makes 2 pizzas, serves 4-6

Poolish

  • 50g water
  • 50g flour
  • 2.5g yeast

Dough

  • 315g flour
  • 180g water
  • 10g olive oil
  • 8g salt
  • 8g sugar
  1. Warm poolish water to about 100 degrees Farenheit.
  2. Mix all poolish ingredients together into a wet paste.
  3. Let it sit overnight (8-24 hours) at room temperature.
  4. In a big mixing bowl, add dry ingredients for the dough.
  5. Warm dough water to about 100 degrees Farenheit.
  6. Pour wet ingredients into poolish mix, and stir together.
  7. Slowly pour wet poolish mix into dry ingredients bowl while stirring the dry ingredients.
  8. Mix well.
  9. Knead with hands.
  10. Place dough into olive oiled bowl.
  11. Cover bowl. Let sit for 45 minutes at room temperature.
  12. Knead dough again into two separate, equal-sized balls.
  13. Place each dough ball into a lightly oiled tupperware, with enough room to expand.
  14. Cover them and let them sit for 8-24 hours in the refrigerator.
  15. Remove from fridge 1-6 hours before cooking.
  16. You are ready to cook!