In this week's We Cook Books Recipe, we decided to explore Modernist Pizza by sharing a NY Style Pizza Dough Recipe with you.
NY Style Pizza is one of our favorite types of pizza. With a characteristically large hand-tossed thin crust, this pizza is often sold in wide slices to go.
The crust is thick and crisp only along its edge, yet soft, thin, and pliable enough beneath its toppings to be folded in half to eat.
60 g (1/2 cup) high-gluten bread flour, 13.5% - 15% protein
60 g (1/4 cup) water
0.06 g instant dry yeast
350 g (1 1/2 cups) water, 21 ºC (70 ºF)
2.8 g (1 teaspoon) instant dry yeast
530 g (3 2/3 cups) high-gluten bread flour, 13.5% - 15% protein
15 g (1 tablespoon + 3/4 teaspoon) diastatic malt powder (optional)
14.5 g (2 1/2 teaspoon) fine salt
20 g (1 tablespoon + 1 1/4 teaspoon) Extra-virgin olive oil
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