Bakers of ChiefsPlanet... show us your breads (and other baked goods)!

[tredadda]

Originally Posted by Mephistopheles Janx

My NY style pizza has been refined and I'm making some ****ing great pizza. Made a ham and pineapple one for the wife too but the pep looked WAY better.

Getting better at making NY style pizza. I live in the middle of nowhere so I have to order my Semolina online.

Won't lie, that looks amazing! Need to get the dough recipe from you. I see the ingredients, but not how to prepare the dough.

[Mephistopheles Janx]

Originally Posted by tredadda

Won't lie, that looks amazing! Need to get the dough recipe from you. I see the ingredients, but not how to prepare the dough.

I was given a Kitchen Aid mixer that has made my baking life a billion times easier.

I take the bowl from the mixer and put in all the ingredients and knead it for around 8 minutes (my go to kneading time on the machine) .

Heavily dust your working surface with semolina, drop the kneaded dough on the surface, roll it around to get good coverage, then split into 3 dough balls that weigh 230gr (ish) a piece.

If you want to make a pizza immediately, go for it. Otherwise I like to put the 3 balls into 3 containers that have been greased with cooking spray and throw the dough in the fridge for up to 72 hours. I find that the dough develops a bit of a sour taste to it and I REALLY like it. *if you don't use all that dough in that time frame throw it in the freezer... it will keep there no problem*

To prepare the dough (using photos from previous preparations)...

I'd like to do the toss method but my ceiling isn't that tall so I spread the dough and get it into a round shape, pick it up, then shuffle it around pulling at the edges ( NEVER THE MIDDLE ) to stretch out the dough to the desired size.



You can do some fun shit like making it a stuffed crust



Enough olive oil to coat the entire top of the dough but make sure there aren't any puddles. Same with the sauce. *note: I want to make my own sauce but for now I'm using Prego Marinara*



I like to use a 50/50 mixture of low fat and full fat mozz for the topping. I don't think I would put more than 2 toppings on this particular pizza. I don't think the dough would handle it.

You actually want to use less cheese than you would think. When you get to the point where you think "I could use just a little more cheese" just stop right there.