Hello all. Jason Rambo here. I am joining this forum to help in my new quest of the perfect pizza at home. My local NY style pizzeria changed hands, and they no longer use the same dough recipe.
Since I no longer have any options in my area that make what I consider a proper NY style pizza, I guess I will have to rely on ya'll to help me out.
The dough to me is the most important aspect to me. What I am looking to make is thin, approx 1/8", crisp, and a "chewey" texture to the outside edge. I have tried several recipes online, and none was what I was looking for. Through research, I have learned the importance of high gluten flour. I ordered some KASL, but it has not arrived yet. I just tried some of their bread flour from the local supermarket with poor results. I did happen to see the flour the pizzeria that changed hands was using. It is All Trumps, so I guess I will be ordering some of that as well. I am hoping I can get a good basic recipe for the style of dough I described above. I could then make that, and report back my likes and dislikes with regards to the texture, chew, etc. For equipment, I have a Kitchen Aide mixer, a Ninja mixer with dough hook, and if need be I will hand knead.
The recipe I just made, and was not happy with is below. The crust was not thin enough, not crispy enough, and the outer edge was softer than I would like, more like a bread stick than a chewy pizza crust end. Cooked it at 450 degrees on a perforated pizza pan for half the time, and then just on the rack to get it to brown on the bottom.
1 packet yeast, rapid rise Fleischman's
1/4 cup oil Canola/Olive oil blend
2/3 cup 110 degree water
Pulsed the Ninja for a few seconds.
Added 2 cups of KA bread flour.
Mixed for about 2 minutes in the Ninja.
Had to add one more tablespoon of flour.
Covered in a stainless bowl for hour and a half till it doubled in size.
Rolled out as thin as possible.
Topped and baked till golden brown.