Lean, simple dough cooked at ultra-high temperatures to ensure good puffing and charring before it can dry out and become tough.Any sort of high protein flour, though for the most"authentic" results, use a finely milled Italian-style flour, such as Caputo"OO" or King Arthur's"Italian-Style" flour.
gently as you fold it, never crack or split. When bent slightly down the center , it should cantilever out straight under its own support. After the bottom layer of crispness, the next 3-4 millimeters are devoted to a thin layer of soft, slightly chewy, and tender cooked dough. This layer must be as flavorful as the best bread with a savory, wheaty, and complex aroma. The very top 1-2 millimeters of crust—the bit in closest contact with the sauce and cheese—should be a slick, and nearly doughy, though it shouldn't taste raw. This crust-to-sauce interface is one of my favorite parts of the pizza, and should not be taken lightly.
Sugar helps the crust to brown more evenly at lower oven temperatures. Without it, you'd end up with a paler, less flavorful crust.Either the stand mixer or the food processor will do. I prefer the latter, as it develops gluten a bit faster and with New York dough, you can essentially bake it the day after it's made, so no need for the long, slow ferment that best benefits no-knead doughs or stand mixer doughs.All-purpose or bread flour: 100% Sugar: 2% Salt: 1.5% Instant yeast: 1.
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This is for a 'Maryland style'/Ledo's type of pizza that I found on some forum somewhere. It's actually pretty good. 100g water 3g yeast 200g flour 4g sugar 4g salt 20g oil
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