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If you’re making a white pie, you can use a small container of water and spoon a small amount of it over the dough, and spread it with the back of your spoon like you would with tomato sauce. The water helps compensate for the lack of moisture without tomato sauce. I used to use olive oil on the white pies in lieu of sauce, but I’ve come to prefer a small amount of water as the olive oil tends to fry everything, and the pizzas can get oily if you’re using whole milk mozzarella. If you’re using a lot of toppings that contribute moisture you can forgo the water entirely. Modern New York-style pizza dough consists of flour, water, salt, yeast, sugar, and fat.
I use whole milk mozzarella only, but a light hand on the cheese helps keep the pizza from seeming too oily. I’d start with whole milk mozzarella only, and make your decision from there. Generally, you’d want one-third-to-one-half of your cheese to be part-skim. It comes in a one pound portion, and so when I get it, I open it, use it, and then freeze it all in a freezer bag and use it straight from the freezer for all of my recipes thereafter.
Toppings…
The concentration of water in a dough, known as the hydration, for a typical New York-style pizza dough is targeted around the value that maximizes the strength of the dough or sometimes a slightly lower value than that. That means a hydration percentage range from the high 50s to the low-60s, relative to the total mass of flour. Pizza with aged mozzarella, fresh mozzarella, and Parmesan Reggiano, Pecorino Romano, Tellicherry pepper, and dried oregano. You can mix your dough by hand and get as good of a resulting dough as with any mixer.
Once the oven is properly hot, carefully move your pizza to the oven using a pizza peel. Cook for 6 minutes, watching closely so that your dough or cheese does not burn. There is no need to rotate your pizza in a home oven. Each time you open the door of your oven, heat escapes, which is not good for making a crisp pizza crust. Avoid opening the oven to check on your pizza and use your oven light instead. Many pizza recipes require a screaming-hot oven of 800 degrees F or higher.
†Note on Oil and Salt
It should give you a windowpane-worthy dough in a fraction of the time. Less time kneading means less time oxidizing, and thus better flavor. By coating individual flour granules, oils will effectively lower the maximum level of gluten formation in a given dough, making the resultant baked crust slightly denser and notably more tender than a fat-free dough. Without oil, a New York pie would dry out and toughen during its 12 to 15 minute stay in the oven. After the initial crispness, the next 3 to 4 millimeters are devoted to a thin layer of soft, slightly chewy, and tender cooked dough.
If you boil your water to remove chlorine, it goes without saying that you should let it cool completely before using the water for dough. Removing chloramine is the stuff of bitter debate and the remedy likely depends on the concentration and type of chloramine in your water. Again, this is unlikely to be an issue for you when using commercial yeast.
Pizza Cutters and Pans
Hormel has also recently introduced Cup N’ Crisp pepperoni, which is rebranded pre-sliced Rosa Grande specifically designed for the retail market. On the more accessible side of sandwich pepperoni, Boar’s Head and Margherita each sell a sandwich pepperoni that works well on New York-style pizzas, and you can find them in supermarket deli sections. Hormel 1891 is a new retail brand of sandwich pepperoni that should be comparable to the offerings from Boar’s Head and Margherita.
There are some minor potential issues that have been reported which includes breaker bar drift, and there’s more of a gap between the breaker bar and bowl for the removable bowl variant only. Spiral mixers for residential use have been available in the United States for a while, but they all lacked breaker bars, and without the breaker bar, their utility for dough isn’t much better than a KitchenAid. As of this year, Italian spiral mixers with breaker bars are now being imported in the United States. Note that these mixers are built specifically for making dough, and the dough hook is not removable. Spiral mixers with breaker bars are not mixers for whipping or making batters.
Signature Edition An all-black Tom Gozney Signature Edition of the pizza oven that started a culinary revolution. “What we get is a lot of people who are passionate about pizza or cooking, everybody kind of bonds on that common thread. It’s a table full of strangers that all get together in one world and make pizza,” Bello said. If using pre-shredded cheese, RINSE the cornstarch off and dry before using.
If that's what you're after, you're better off ordering a Domino's thin crust with its matzoh-like base. And with the appropriate measures taken in advance, combined with a flour that yields a sufficiently strong and extensible dough, the dough should more or less stretch itself. A half hour prior to cooking, take your cheese, sauce and other toppings that aren’t raw meats out. It’s not critical, especially if your oven is very hot, but I generally try to take the ingredients out in advance.
Hard wheats yield flours which form doughs that are higher in gluten versus those of soft wheats. Hard wheats are ideal for bread flours and other relatively high-gluten flours. Soft wheat is used as the basis for low-protein flours like cake flour or pastry flour. Most pizza recipes feature excessively wet doughs, and it’s become a trend across generalist food publications and YouTube. New York-style pizza dough is not traditionally a wet dough.
I recommend Diamond Crystal Kosher Salt in general, and the same goes for this recipe, but since the measurements are by mass, any basic pure salt at a vaguely similar coarseness will likely give the same results. I suggest you don’t color outside of the lines too much for your first run. The default values of the calculator below will give you the ingredient weights for four doughballs sized for 16-inch pizzas, and the default value for yeast gives a dough targeted for three days of cold fermentation. Adjust the diameter and number of pies as needed, but my suggestion is to stick with that yeast amount for at least your first attempt.
With that said, I’ll talk about cupping pepperoni assuming that you will use the knowledge for other styles of pizza. I believe that the best pepperoni for a New York slice is a larger flat pepperoni. I think sandwich pepperoni, or larger-bored sticks of pepperoni, are ideal for New York-style pizza. If you want a hint of gross sheep’s milk cheese, it’ll do the job for sure. I’ve found that I prefer Ambriola brand Pecorino Romano to Locatelli , but Fulvi is what I’ve been using lately, which can be found at Whole Foods, and I’ve been happy with it as a topping on my Sicilian pizzas.
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