I say accidentally because I wasn't trying to make a NY-style pepperoni pizza, I was just trying to make dinner.
I wanted pizza for dinner last night, but didn't have any pizza dough in the fridge. I decided to make two batches, one to use for dinner, and one that would go into the fridge to cold ferment for the next few days. I'd let the first batch rise for two hours or until it doubled in size, hand stretch it, top it, and bake it.
In the past, when using 00 flour without letting it ferment, the result has been a flavorless dough. I was honestly too hungry to care last night.
The result was a perfect NY-style thin crust pizza that tasted like it was right out of a slice shop in the city.
I only used two cups of 00 flour, a teaspoon of yeast, a pinch of salt, and about 1 cup of warm water for the dough. You can see from the spacing of the pepperoni that I ran out of pepperoni while topping the pizza.
The resulting dough was easily pliable and smooth, is stretch so thin it was almost too big for the peel and the stone in the oven.
Pepperoni burnt from hanging over the stone and close to the heating element.
This was 10 minutes in a 550 degree oven, stone was in there for two hours, so stone temps were anywhere from 560-594.
I wanted pizza for dinner last night, but didn't have any pizza dough in the fridge. I decided to make two batches, one to use for dinner, and one that would go into the fridge to cold ferment for the next few days. I'd let the first batch rise for two hours or until it doubled in size, hand stretch it, top it, and bake it.
In the past, when using 00 flour without letting it ferment, the result has been a flavorless dough. I was honestly too hungry to care last night.
The result was a perfect NY-style thin crust pizza that tasted like it was right out of a slice shop in the city.
I only used two cups of 00 flour, a teaspoon of yeast, a pinch of salt, and about 1 cup of warm water for the dough. You can see from the spacing of the pepperoni that I ran out of pepperoni while topping the pizza.
The resulting dough was easily pliable and smooth, is stretch so thin it was almost too big for the peel and the stone in the oven.
Pepperoni burnt from hanging over the stone and close to the heating element.
This was 10 minutes in a 550 degree oven, stone was in there for two hours, so stone temps were anywhere from 560-594.