Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: Delightful Den on February 02, 2016, 01:47:03 pm
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NY style pizza is characterised by a soft thin crust. The crust is soft enough that you have to fold a slice in half and use both hands to eat it or the tip will droop and your toppings will slide off. New Yorkers are divided into two camps when it comes to eating pizza the two handers and the flippers. The flippers fold their slice in half then flip the point back onto itself so they can eat with one hand. I find this crust can come close but it is still not as soft.
NY Style Pizza Dough
Ingredients
385g water
1 1/2 teaspoons sugar
3/4 teaspoon active dried yeast
600g strong bakers flour
2 teaspoons salt
2 tablespoons EVOO
Method
Add water sugar and yeast to *: Select 37 degrees speed 2 for 1-2 minutes. You just need to heat long enough for the 37 light to come on. I usually give it 2 minutes. Add the flour then the salt on top so the salt does not inhibit the yeast. Mix speed 6 for 10 seconds until combined. Add the EVOO and kneed 4 minutes ::.
Once the kneading is finished remove the dough from *: and place into a large zip lock that you have drizzled with oil. Seal the bag and place in the fridge for 48 to 72 hours.
Remove dough from the fridge at least 1 hour before you want to use it. This recipe will make enough for two medium pizza bases
For best results hand shape the dough, do not use a rolling pin. I have included a link to a video showing hand shaping techniques here (https://www.youtube.com/watch?v=SjYqw1CLZsA).
Hints/Tips
This is a slow rise dough and requires at least 48 hours to develop full flavour and structure. If you want to use it in less than 24 hours increase the yeast to 1 teaspoon. You can use a lidded bowl to proof the dough but ensure there is enough room for the dough to rise.
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Thanks for the recipe DD. ;)
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I like the sound of this DD. I usually use Jamberie's Fluffy Pizza dough but I will definitely give this one a go. I like the idea of folding the pizza and eating it that way. Also of making it 48 hours before its needed.
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I don't mind how it is eaten and like the idea of being able to get the dough ready and have it in the fridge for when the GC come to stay.
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I like to use this dough when I plan in advance to make pizza but if I decide on the spur of the moment that I want to make pizza I use my old standby dough which only needs to rise about half to one hour depending on the temperature.
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Is strong bakers flour the same as bread flour? Thanks in advance for any advice/response.
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Is strong bakers flour the same as bread flour? Thanks in advance for any advice/response.
Yes MEP.
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Thanks CC