I have been meaning for some time to try Pizza Shark’s NY style dough recipe, and finally got around to doing so yesterday.
Since I had no idea how Pizza Shark measures out the volumes of flour and water called for in his recipe, I did my best to arrive at a dough formulation that I could specify using baker’s percents. Using the new expanded dough calculating tool at http://www.pizzamaking.com/dough_tools.html
, I came up with the following dough formulation, for one 14” pizza:
Olive Oil (2.21967%):
|215.14 g | 7.59 oz | 0.47 lbs|
141.25 g | 4.98 oz | 0.31 lbs
2.41 g | 0.08 oz | 0.01 lbs | 0.64 tsp | 0.21 tbsp
3.81 g | 0.13 oz | 0.01 lbs | 0.68 tsp | 0.23 tbsp
4.78 g | 0.17 oz | 0.01 lbs | 1.06 tsp | 0.35 tbsp
1.87 g | 0.07 oz | 0 lbs | 0.27 tsp | 0.09 tbsp
369.25 g | 13.02 oz | 0.81 lbs | TF = N/A
In my case, I used King Arthur Sir Lancelot high-gluten flour. The procedures used to make the dough were just about identical to what Pizza Shark recommended in Reply 2 in this thread except that I modified the times somewhat because I was making only a single dough ball, not three as yielded by Pizza Shark’s original recipe. I used a bowl residue compensation of 1.5%, which turned out to be right on the money in that it produced a finished dough weight of about 12.90 ounces, or just a bit over the amount without the bowl residue compensation (12.83 ounces). I estimated that the thickness factor for my particular version of Pizza Shark’s dough recipe was 0.0833591, which would represent a “thin” NY style, of the so-called “elite” variety. At every step of the way during the dough preparation, the dough exhibited the characteristics and effects as described by Pizza Shark in Reply 2.
Because of the high level of yeast used (about 1.12% ADY), which is more in line with the level used for a “few-hours”, or “emergency” dough, and because of the relatively high ambient room temperature, at around 77° F, I anticipated that the dough would rise very quickly once placed on my kitchen counter to rise. And, indeed, that is what happened, with the dough doubling in volume in about 40 minutes. In fact, the gases of fermentation were powerful enough to blow the tightly-fit lid completely off of my glass Pyrex bowl. After doubling, the dough then went into the refrigerator, as recommended by Pizza Shark, for about an hour.
The dough was then brought to room temperature for about an hour, shaped, dressed (in a basic pepperoni style) and baked. The dough was extremely extensible, so much so, in fact, that I had to exercise great care to prevent the dough from developing thin spots or tearing as I shaped it into a skin, and from sticking to the peel. No doubt, the high hydration was a factor (in retrospect maybe it was too high), as well as the effects of a short fermentation time.
I used only one pizza stone to bake the pizza, not two stones as recommended by Pizza Shark, since I was making only one pizza and, hence, did not need the heat retention of two stones to bake multiple pizzas. My pizza stone was placed at the lowest oven rack position and preheated for about an hour at around 500-525° F. After about 6 minutes of baking on the pizza stone, I moved the pizza to the next-to-the-top oven rack position for about a minute or two of further baking, for further top crust browning.
The photos below show the finished pizza. The crust had decent oven spring and modest coloring, and the overall pizza tasted fine, but the crust and crumb did not have the complexity of flavors and texture that come with long, cold fermentation, or even a long room temperature fermentation. The crust was also noticeably sweet, most likely due to the use of honey, which undoubtedly remained relatively unaltered in the dough during the short total fermentation time of about two hours and 40 minutes, including the warm-up time on the bench. These results were expected inasmuch as such a short fermentation period does not permit the enzymes and bacteria to do their job fully and completely and bring out the best features in the dough and crust. Overall, I would say that the dough recipe is in line with other “few hours”, or “emergency” dough recipes that I used before and reported elsewhere on the forum. To that extent, the dough recipe serves a useful purpose, even though my personal preference is for doughs that have been subjected to long fermentation times.