New Jersey Style Pizza Dough
This NJ style pizza dough recipe makes use of six simple ingredients—high-gluten flour, water, yeast, salt, sugar, and EVOO—to make a perfectly crisp pizza pie just like you'd find in the Garden State.
Equipment
- 1 Stand mixer Optional
- 1 Food Scale
- 1 Measuring Cup
- 1 Measuring Spoons
Ingredients
- 1000 grams high-gluten flour preferably All Trumps
- 20 grams sugar white
- 650 grams water divided; 550g iced, 100 g warm
- 10 grams yeast, active dry
- 20 grams extra virgin olive oil (EVOO)
- 20 grams salt
Instructions
- Equip a stand mixer with a dough hook and on the lowest setting, combine the flour and sugar.
- With the stand mixer running on the lowest setting, pour in 550g of ice water followed by the yeast/water mixture and the EVOO.
- Once the dough has come together, stop the mixer, add the salt, and run the mixer on the lowest setting until the salt has combined with the dough.
- Turn the dough out onto a clean countertop; a marble or stainless steel surface tends to work best.
- Begin kneading the dough. Several kneading methods are acceptable but when making this 65% hydration dough, I like to form a flat circle and then pull in four to five points from the side of the circle to meet in the middle; press to seal, flip, and repeat. Do this for 3-5 minutes until the dough is smooth and form into a large ball.
- Lightly oil a large bowl and place the dough inside it. Cover with a wet towel or plastic wrap and let rest in a warm place for an hour. The dough should nearly double in size.
- Place the bowl in the refrigerator and allow to rest overnight.
- The next day, remove the dough from the refrigerator and degas it by either manually pressing the air out of the dough or by putting it into a stand mixer equipped with a dough hook for about 30 seconds.
- Remove the dough from the bowl and cut to size. Using your food scale, weigh each piece to 15 ounces.This recipe should yield four (4) 15 ounce balls of pizza dough.
- Roll each piece of dough into a ball and place each into lightly oiled glass or plastic containers. Brush the tops of the dough balls with a bit of oil, then cover with lids or plastic wrap.If using a proofing box, there is no need to apply a thin layer of oil to the container; just brush the top of each dough ball with a bit of oil.
- Place containers in the refrigerator and allow to rest overnight before using.Note: If the dough will not be used within 24-48 hours after balling, be aware that you may have to "burp" the lids of your containers to prevent gasses from building up, blowing off the lids, and drying out the top of your dough.