pizza_broodjeaap_net/recipes/new_york_dough.md

Instructions

Pretty much copied from Joshua Weissman's excellent recipe, so check that out for a more in-depth recipe.

1. Make the dough — ~2 days in the fridge (cold rise, 1-3 days)

Combine all the dry ingredients in a bowl, and add the yeast to the (lukewarm) water. Then add the water with the yeast to the dry ingredients and mix by hand.

1. Dry — Combine the flour, salt and sugar in a bowl.
2. Water+yeast — Add the yeast to the (warm) water and let it sit for a while.
3. Yeast — Add the water (with yeast) to the dry ingredients and mix everything until you have a smooth dough.
4. Fridge — Transfer the dough to a different bowl with some olive oil, and place in the fridge.

2. Warm rise — ~4 hours (3-6 hours)

Take the dough out of the fridge and let it come to room temperature for a final rise before baking.

1. Split — Split the dough into smaller balls and place them into a covered/sealed container(s). For video instructions on how to make dough balls check out this video: How to Make PIZZA DOUGH BALLS like a World Best Pizza Chef

3. Making the dough balls — ~2 hours rise (1-4 hours)

Split the dough into smaller balls and place them into a covered/sealed container(s).

1. Make the dough balls — We want the dough balls to have a smooth surface, trapping the air in the dough and we put them in a container or box so they're not exposed to the air. Check these videos for some tips: How To Make Perfect Pizza Dough Balls and How to Shape Dough Balls

4. Pizza Time!

Time to make pizza!