Quote:
Originally Posted by MrChip72
My exact recipe is a little more involved but this is a good guideline for NY style pizza:
2⁄3 cup warm water
1 tsp sugar
1 tsp of bread or pizza yeast
1 3⁄4 cups all-purpose flour or bread flour ('00' flour from Italy is even better if you can find it)
1 tsp salt
I typically do similar to above but also add some garlic powder to it, I also start a "poolish" the day before which is a yeast starter with 1/4 cup of flour, 1/2 tsp of granulated yeast, and just enough warm water to make it "sticky". Cover with cling wrap for 18-24 hours and leave out on your kitchen counter. If you make a poolish, you can omit adding yeast to the above recipe and it will be more fluffy and less dense.
I usually cook my pizzas at 450-460F on a perforated pizza baking sheet for 10-15 mins giving it a turn partway through.
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Ever try using whole wheat flour?
BTW think you omitted the part of how long to let dough rise after putting in all the ingredients