We just got back from the NAPICS show and here is the dough formula that we were using to make a great New York style pizza.
Flour: (Superlative) 100%
Salt 1.75%
Sugar 1% only if you want to hold the dough up to 3 days, if you will only hold the dough two days delete the sugar.
Yeast IDY 0.375%
Olive oil 3%
Water 57% (variable)
Put water (65F) in mixing bowl, add the salt and sugar to the water, add the flour then the IDY. Mix for 2 minutes at low speed, add the oil, mix 1 minute at low speed then mix 8 minutes at medium speed. Target finished dough temperature is 80 to 85F. Immediately scale dough pieces and form into balls, place into dough boxes and wipe with salad oil, cross stack in the cooler for 90 minutes then down stack. Dough is ready to use on the following day. Remove some of the dough from the cooler and allow to warm at room temperature for 90 minutes before shaping the dough into skins. The dough can be used over the next two to three hours. This dough hand tosses beautifully and has great resistance to tearing. It baked up great in a deck oven (baked on the deck) at 525 to 550F. Or as we did at NAPICS we used one of the new Lincoln FAST BAKE ovens and the new, New York Style baking disk from Lloyd pans <
www.lloydpans.com> . Our scaling weight was 9-ounces for a 12-inch pizza. This translates to 0.079646-ounces per square inch of pan surface area. or 12.25-ounces for a 14-inch pizza crust or 16-ounces for a 16-inch pizza crust. Using the Lincoln FAST BAKE we had a baking temperature of 485F and a bake time of 5.5 minutes. Note: Using the air impingement oven, you must have this new baking disk to obtain this quality of bake, regular disks and screens won’t work.
Use a quality tomato product, but if you really want to be different try using frosh cut tomato slices rather than sauce. Open the dough up, apply a light coating of olive oil with crushed garlic, then apply the tomato slices(don’t try for complete coverage) now apply the Grande Fresh Mozzarella (balls) about 2/3 of a large cheese ball for a 12-inch pizza, apply the desired toppings and bake. As soon as the pizza comes out of the oven sprinkle on a powdered Parmesan-Romano cheese blend and add a couple cut up sweet basil leaves, put back into the oven for three seconds to wilt the basil and release the flavor, cur and serve. If you are looking for something different give this one a try.
Tom Lehmann/The Dough Doctor
