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Author Topic: NY Style Pizza Dough  (Read 5837 times)
Shawn W
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Posts: 2855

« on: August 05, 2015, 12:40:55 AM »

This recipe is enough for 2 - 20oz balls for 16" pies

800g good quality moderate to fine milled white or white unbleached flour, around 12+% protein, like Caputo 00 (never been able to try it myself but I have had great results with Ellison Mills white unbleached flour 13.5% protein made right here in Western Canada).
470g water, room temp to cool
2.5t + 1/3t uniodized salt (22g)
1/2t +1/3t IDY (3g)
2T olive oil

Mix dry ingredients briefly in a KA stand mixer with dough hook, then add wet. Mix on lowest speed. Once it comes to a ball scrape down, cover and rest 15 minutes. The rest gives the flour a chance to hydrate before the final mix. Then, mix for a total 5 minutes, stopping the mixer and timer to scrape down the hook if it creeps and the top dough isn't getting any action.

Cut into two equal mass balls and form. Cover each ball entirely and lightly with olive oil and put each into a fairly close fitting lidded containers. Place in fridge with lid off for the first 3 hours then cover. Cold ferment 5 days.

Form both balls into 16" pies, dress, then bake at 550ºF for 12 - 15 minutes on a screen. Preheat cooker (maintain 550ºF) for at least 30 minutes prior to cooking for best results. If using an electric oven cook for 8 minutes, rotate 180ºF then 5 minutes.

For a more flavorful dough omit the 1/3t IDY and cold ferment for 10-11 days at 34ºF-36ºF.

*This recipe should also work to split into 4 balls for 12" pies but I have only done the 2 - 16" pies. Cook time for 12" pies should be slightly less.

**I kegged the recipe on a 16" screen on the upper grate with a BGE diffuser on the lower (ci) grate. In that configuration it messed with the dome temp therm. If you stabilize at 550ºF - 600ºF for one hour prior to cooking don't panic, it will work. No peeking except through the top vent.

50% WW variation
to use 50% whole wheat add 10g water

50% WW Pics:

Pepperoni, Mushrooms, Jalapeno

Alfredo Sauce, Spinach, slivered garlic, bbq chicken, mushrooms and sun dried tomato. Super tasty!

« Last Edit: August 05, 2015, 01:16:59 AM by Shawn W » Logged
Shawn W
2x Hero of the Month, 5x Throwdown Champion
Superhero Member
Posts: 2855

« Reply #1 on: September 19, 2015, 09:58:51 PM »

Here's another, a smoked chicken taco pizza:

Done, ~650ºF 8 mins:



Topped with Lettuce, Tomato, Sour Cream, Green Onion, Olive, Crushed Habanero and Gaucamole Doritos, Taco sauce:
Keg Hero of the Month - 8X Throwdown Champion
Superhero Member
Posts: 10881

Winter Springs, FL --- Light It Up

« Reply #2 on: September 20, 2015, 05:49:34 AM »

Looks delicious

Hunt - Fish - Kegvection Grilling
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