C’s recipe. I generally make a 2/3 batch which is good for two people. I also like to top it with coarse sea salt and Herbes de Provence.
- 3 cups flour
- 1/4 tsp instant yeast
- 1 1/2 tsp salt
- 1 1/2 cups water (room temp or cold)
Put the flour, salt and yeast in a bowl. Add the water. Mix with a wooden spoon until incorporated and dough is shaggy. No need to knead.
Cover with plastic wrap. Let sit for 12 to 21 hours.
Use as-is for pizza dough.
- For a boule, punch down the dough (use flour—it will be sticky), and form it into a ball. Roll the ball in flour. Cover loosely, and let rise until double (1 to 2 hours although you can get away with as little as 30 minutes).
- Put a Dutch oven with a lid in the oven, and heat it to 425°F for a minimum of 30 minutes—longer is better.
- Flop the risen dough into the hot Dutch oven; optionally top with coarse salt and a generous sprinkle of Herbes de Provence. A spritz of water will also make the crust a bit more crispy.
- Cover and bake in oven for 30 min.
- Remove the lid, and bake 15 minutes more.
New York style!
A 12–13” pizza (~63% hydration) that I usually double so I have one in the fridge for later. Perfect for 2 people.
If I have time this is the dough I make. It works best with at least 24 hrs to ferment in the fridge but I have successfully let it sit in the fridge for up to 5 days. If I want pizza last minute then I usually go for Ricardo’s dough recipe.
- 225 gm flour (~1 3/4 cups)
- 1/4 tsp (.8 gm) active dry yeast
- .5 tsp (3 gm) kosher salt
- .5 tsp (2 gm) sugar
- 143 gm lukewarm water (slightly less than 3/4 cup)
- .6 tsp (3 gm) oil (non virgin olive oil)
Mix dry ingredients, then add water & oil.
Mix, then knead ~8 minutes.
Put in sealed, oiled container for a minimum of 24 hours, and up to 5 days.
Warm dough at least 1 hr before using. Preheat oven and pizza stone to 525°F for around an hour.
Form into a ball and flour dough heavily. Flatten into a small (6″) circle. Create edge of crust by pulling the edges into the circle with your fingertips. Continue to spin dough and stretch from the edges in.
Transfer to a piece of parchment paper (or a heavily floured peel). Add sauce (not too much), pepper flakes and preferred ingredients. Top with cheese—you can get away with remarkably little if that is your jam.
Bake until the bottom is done to your particular preference (around 8–12 minutes)
Tasty and Easy Sauce
Open a can of plain tomato sauce and pour into a tupperware container. Add 4 or 5 glugs of extra virgin olive oil. Mince 3 or 4 cloves of garlic and add that in too. Add pepper flakes or dried oregano if you want but it’s not necessary. Store in fridge for a day or two to let it all flavourfy. Lasts for weeks.
I stole this from the internet. But it’s
still my favourite* pizza dough recipe!
1 cup warm water
2 Tbs honey
1 tsp salt
1 Tbs sugar
package of yeast
3 cups flour
2 Tbs olive oil
1/4 cup water
Add yeast to 1/4 cup of water.
Mix water, honey, salt and sugar.
Add yeast to mixture.
Add 1 cup of flour and olive oil
Add rest of flour: knead for 1 minute.
Rest 45 minutes in warm spot.
Rest 15 minutes.
Freezes well (add a bit of olive oil to ziploc bag). Makes two pretty good size pizzas.
As I said, I got this one off the internet and basically taught myself the intricacies of dough by trial and error. Actually I still rarely have it turn out the same way twice in a row, but it is very forgiving: that’s why I like the recipe.
NB Spring 2020 — I’ve moved on. I rarely use this recipe any more. These days if I am working ahead I use my NYC style dough recipe and make a few batches to sit in the fridge, or if I am making pizza that evening I will stick with Ricardo’s recipe.