Overnight NY-style Pizza Dough
Overnight pizza dough, ready for apartment oven.
- 2 12" pizzas
- 30 minutes
- 8 minutes
Ingredients
- 1/4 scant teaspoon active dry yeast
- 230 g water
- 380 g bread flour
- 30 g unbleached / bleached flour
- 14 g olive oil
- 1/2 teaspoon garlic powder
- Pinch cayenne
- 6 g kosher salt
- 10 g sugar
Directions
- Mix yeast and water in bowl of mixer, and allow to hydrate for 5 min.
- add bread flour, unbleached flour, olive oil, garlic powder, and cayennne. Mix until wet, then allow to rest for 20 min.
- sprinkle salt and sugar over surface. Then knead (4 min on—4 min off—4 min on).
- Knead briefly by hand, then transfer to bowl, and allow to rise for 30 minutes at room temperature.
- Punch down dough and divide into containers. Place into the refrigerator (covered, 24–72 hours).
- Two hours before bake, pull out and rest at room temp.
Notes
- Experiment with additional water; 230 g : 56%; 250 g : 61%; 260 g was too wet.