The best, BEST, NY style pizza dough recipe I have ever tried (and I have tried a TON). Crusty on the bottom, thin in the middle, puffy & chewy & bubbly around the edges.....putting it here for safe keeping!!
To make poolish:Mix 1 1/2 C flour and 1 teaspoons yeast together in bowl, add 1 1/3 C water, mix well, cover with plastic and let ferment at room temp for 2 to 5 hours.
For the dough: In a large kitchenaid mixing bowl combine all the poolish and add to it: 1 tablespoons Honey, 1 tsp yeast, and 1 1/2 tsp Kosher Salt and blend well.
Put dough hook on mixer and add remaining flour and mix well at low speed. Gradually add flour a little at a time with mixer running at speed 2 or so. What you are looking for is, for your dough to clear the sides of the
bowl, but not the bottom. When this happens, no more flour.
Knead at medium speed for about 5 minutes. Dough should freely drop off of dough hook.
Put dough into an oiled bowl, cover with plastic and let rise 1 1/2 hours.
at room temperature.
Turn dough out onto lightly oiled surface, divide into 2 balls.
Transfer balls to lightly floured surface, dust lightly with flour,.
cover with plastic and let rise 1 1/2 hours.
Make skins from balls. This dough makes 2 13 - 14 inch pies.
Do not use a rolling pin when forming your skins it will stretch the dough.
far too much. I use a slap and then stretch over the backs of my hands.
Bake on a pizza stone thats been preheated for 15+minutes at 550F for 8-12 minutes. I also like to mist the edge of the dough with Extra Virgin Olive Oil before baking.