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
- 50g water
- 50g flour
- 2.5g yeast
- 315g flour
- 180g water
- 10g olive oil
- 8g salt
- 8g sugar
- Warm poolish water to about 100 degrees Farenheit.
- Mix all poolish ingredients together into a wet paste.
- Let it sit overnight (8-24 hours) at room temperature.
- In a big mixing bowl, add dry ingredients for the dough.
- Warm dough water to about 100 degrees Farenheit.
- Pour wet ingredients into poolish mix, and stir together.
- Slowly pour wet poolish mix into dry ingredients bowl while stirring the dry ingredients.
- Mix well.
- Knead with hands.
- Place dough into olive oiled bowl.
- Cover bowl. Let sit for 45 minutes at room temperature.
- Knead dough again into two separate, equal-sized balls.
- Place each dough ball into a lightly oiled tupperware, with enough room to expand.
- Cover them and let them sit for 8-24 hours in the refrigerator.
- Remove from fridge 1-6 hours before cooking.
- You are ready to cook!