New York Pizza Dough

(makes two 12" pizza doughs)

Dough takes two days to proof.

Poolish:

50g water (room temp)

pinch of yeast

50g AP flour or bread flour

Combine water, yeast and flour.  Stir to combine.  Put mixture in a container with a lid, but with enough room to double.  Let sit on the counter for 18-24 hours.

Dough (you will be adding above poolish)

180g warm water

all of the pre-made poolish

5g yeast

10g olive oil

315 AP flour or bread flour

8g salt

10g sugar

Add warm water, all of the ripe poolish, oil and 5g yeast in the kitchen aid bowl.  Set aside for 10 minutes.  Add to the bowl flour, salt and sugar.  Mix together until smooth.

Place in oiled bowl and cover with plastic wrap.  Let sit at room for 45 minutes to an hour.  Divide the dough into two 300g balls and shape into round balls with the seam at the bottom.  Place the dough balls onto an oild sheet tray, cover with plastic and put in refrigerator to proof for 24 hours.

Sauce:

28oz can whole can whole tomatoes

2 cloves garlic, whole smashed

15g olive oil

15g butter

1g chile flake

1g dried oregano

3g salt

5g sugar

Preheat medium saute pan over medium heat.

Using immersion blender, blitz can of tomatoes until almost smooth.  This can be done in the can.  Add olive oil and butter then garlic to the preheated pan.  Let gently sizzle for about 3 minutes.  Careful not to burn the garlic.  Add tomatoes and bring to simmer.  Add chile flake and oregano.  Cook down sauce to concentrate and reduce by about half, 25-30 minutes.  Once reduced, add salt and sugar to season.  Scoop into a bowl and referigerate.

Allow dough balls to come to room temp.  Preheat oven with pizza stone on the lowest rack of the oven to 550 degrees (or as high as you oven temp will go).  Flour top of a dough all and flip onto a floured surface.

Once dough is shaped into about a 10" round, carefully flip onto the front of the floured pizza peel and spead 200g of pizza sauce onto dough leaving about 1/2" of exposed dough around the edge.  

Add mozzarella blend (200g part skim/200g full fat mozz).  Check that dough isn't sticking to peel by a quick shimmy, then carefully stretch pizza to increase the size to about 12".  Add a pinch of salt and (optional) about 3Tbsp of fresh mozzarella.  Load pizza onto well-preheated pizza stone using pizza peel.  Bake for about 6-10 minutes at 550 degrees.