While visiting a friend in Massachusetts over the holidays, I offered to make a “thin” pizza based on Canadave’s NY style dough. The formulation I ended up with, for a 16-inch pizza, was as follows:Thin Version of Canadave’s NY Style Dough Formulation for 16-inch Pizza
100%, KASL high-gluten flour, 12.28 oz. (347.67 g.), (2 1/2 c. + 2 T. + 1 t.)
64.1%, Water (tap), 7.86 oz. (222.86 g.), (just under 1 c.)
1.32%, Sugar, 0.16 oz. (4.58 g.), (a bit over 1 t.)
4.63%, Oil, 0.57 oz. (16.10 g.), (a bit under 3 1/2 t.)
1.32%, Salt, 0.16 oz. (4.58 g.), (between 3/4-7/8 t.)
0.78%, IDY (instant dry yeast), 0.10 oz. (2.72 g.), (a bit more than 7/8 t.)
Total dough weight = 21.11 oz. (598.51 g.)
Thickness Factor (TF) = 0.105
In making the dough, I made a few changes in the instructions given by Canadave. First, I kneaded the dough entirely by hand. This was done out of necessity since my friend did not have any dough making machines. In fact, the only equipment that was available to me was a pizza stone, a wood peel, a postal scale, an instant-read thermometer and, of course, an oven (a gas oven). Fortunately, I had brought my 16-inch pizza screen with me from Texas.
Second, I altered the autolyse process a bit by incorporating all of the flour into the dough before adding and kneading in the salt and oil. I found the dough extremely easy to knead, which I attributed to the high hydration (64.1 %) and the use of the autolyse, which itself markedly increased the softness and handling qualities of the dough. I estimate that I hand kneaded the dough for about 15 minutes. In retrospect, I think I could have gotten away with maybe 10-12 minutes and possibly even less. The revelation is that I had no trouble at all in hand kneading the dough with KASL. This leads me to believe that King Arthur’s admonition not to hand knead a KASL dough in a home setting may not apply with equal force to pizza dough as to bread dough. Maybe the key is the use of the autolyse.
The finished dough, at a temperature of 76.5 degrees F, was refrigerated for 70 hours before being brought out to room temperature and allowed to warm up in preparation for handling and shaping. The warm-up time was about 1 1/2-2 hours. The dough handled very easily and I had no difficulties whatsoever in shaping and stretching the dough out to 16 inches. Once the skin was formed, it was dressed with a cooked Sicilian type pizza sauce (I used a slightly modified version of the 007bond sauce recipe in the first post at http://www.pizzamaking.com/forum/index.php/topic,1535.0.html
), pre-cooked Italian sausage, pepperoni slices, a 50/50 blend of Grande whole-milk and part-skim mozzarella cheeses, raw and sautéed mushrooms, raw and sautéed green peppers and onions, and chiffonade fresh basil.
The pizza was baked on the uppermost oven rack position for about 6 minutes and then shifted off of the pizza screen onto a pizza stone that had been preheated for about 1 hour at 500 degrees F, the maximum temperature of the particular oven I was using. I estimate that the pizza was on the stone for about another 8-10 minutes. Once I saw that the oven was not capable of delivering greater heat to bake the pizza faster, I simply did what Tom Lehmann says to do: I just let the pizza bake longer at the lower temperature. Fortunately, everything worked out very well and we got an excellent pizza as a result. Everything about the pizza was very good—the taste, texture, flavor and color were all first rate. The crumb was not as open and airy as other NY styles I have made, but it was still NY like. It even occurred to me that I may have actually overkneaded the dough. I might add that the crust was a bit sweeter than I prefer but that is a minor quibble and easy to adjust the next time. Overall, I like Canadave’s recipe very much. And so did my friend, who proclaimed the pizza to be better than any he has been able to buy from his favorite pizza place.
The photos below show the finished pizza.