Making NY style pizza dough

[tinyzip]

I have a kitchen aid mixer, Flour  GOLD MEDAL HIGH GLUTEN WHEAT FLOUR UNBLEACHED ALL TRUMPS, Saf Instant Yeast, olive oil, sea salt, and sugar as well water but don't know how much per all ingredients, home electric over stone, looking to make 14'' round pie anyone knows recipes for the NY style dough. Thank You. Mike

[scott r]

Nice flour.  Assuming you are baking in a home oven, a good place to start with that flour, and an easy recipe to remember is...

64% hydration
3% oil
2% salt
1% sugar (if you need extra browning which you might not)

For yeast, the amount is variable and there is no right or wrong.  If its a lot it will be done fermenting and growing in size quickly, if its a little it will take more time to give you great pizza.  Turn your oven all the way up and let it preheat for a long time.  A stone, a steel, or a screen all work but require different approaches.

You will need to do further reading and searching on this forum to figure out what to do, but these are the basics. Good luck, have fun, and report back.  Even your worst pizza might surprise you in how much enjoyment it brings you. 

[Timpanogos Slim]

I think for 14" you are aiming for 370-390g?

Ken Forkish's 48-72 hour NY style, scaled down to two balls for 14", for me was:

100%   455g   BF
64%     291g   water
2.80%   13g   salt
0.30%   1g   yeast

I don't have the book in front of me but i think he specified warmish water to target a final dough temperature of around 80F, then let it double at room temperature before portioning and putting it in the fridge for 2-4 days.

My results with the 1st ball is here: https://www.pizzamaking.com/forum/index.php?topic=26286.msg737064#msg737064

[kbrede]

This is the recipe I started with:

https://feelingfoodish.com/the-best-new-york-style-pizza-dough/

[tinyzip]

Thank you everyone.

[[email protected]]

This is the recipe I started with:

https://feelingfoodish.com/the-best-new-york-style-pizza-dough/

Can't recommend FeelingFoodish site highly enough. Their method was developed with the assistance of the folks here and all very neatly organized step by step. Their pizza sauce is excellent as well. Great primer and refresher. I go back to it often just to go back to basics.