{"id":13959,"date":"2020-09-25T11:19:34","date_gmt":"2020-09-25T17:19:34","guid":{"rendered":"https:\/\/macblaze.ca\/?p=13959"},"modified":"2020-10-07T10:16:25","modified_gmt":"2020-10-07T16:16:25","slug":"nyc-pizza-dough","status":"publish","type":"post","link":"https:\/\/macblaze.ca\/?p=13959","title":{"rendered":"NYC Pizza Dough"},"content":{"rendered":"<h2>New York style!<\/h2>\n<p>A 12\u201313\u201d pizza (~63% hydration) that I usually double so I have one in the fridge for later. Perfect for 2 people.<\/p>\n<p>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\u00a0 let it sit in the fridge for up to 5 days. If I want pizza last minute then I usually go for <a href=\"https:\/\/macblaze.ca\/?p=14085\">Ricardo&#8217;s dough recipe.<\/a><\/p>\n<p><a href=\"https:\/\/macblaze.ca\/wp-content\/uploads\/2020\/09\/dlbYj63mSdeIIIim4KRJHw-scaled.jpg\"><img loading=\"lazy\" class=\"aligncenter wp-image-13960 size-medium\" src=\"https:\/\/macblaze.ca\/wp-content\/uploads\/2020\/09\/dlbYj63mSdeIIIim4KRJHw-300x400.jpg\" alt=\"\" width=\"300\" height=\"400\" srcset=\"https:\/\/macblaze.ca\/wp-content\/uploads\/2020\/09\/dlbYj63mSdeIIIim4KRJHw-300x400.jpg 300w, https:\/\/macblaze.ca\/wp-content\/uploads\/2020\/09\/dlbYj63mSdeIIIim4KRJHw-768x1024.jpg 768w, https:\/\/macblaze.ca\/wp-content\/uploads\/2020\/09\/dlbYj63mSdeIIIim4KRJHw-113x150.jpg 113w, https:\/\/macblaze.ca\/wp-content\/uploads\/2020\/09\/dlbYj63mSdeIIIim4KRJHw-1152x1536.jpg 1152w, https:\/\/macblaze.ca\/wp-content\/uploads\/2020\/09\/dlbYj63mSdeIIIim4KRJHw-1536x2048.jpg 1536w, https:\/\/macblaze.ca\/wp-content\/uploads\/2020\/09\/dlbYj63mSdeIIIim4KRJHw-scaled.jpg 1920w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<ul>\n<li>\u00a0225 gm flour (~1 3\/4 cups)<\/li>\n<li>1\/4 tsp (.8 gm) active dry yeast<\/li>\n<li>\u00a0.5 tsp (3 gm) kosher salt<\/li>\n<li>.5 tsp (2 gm) sugar<\/li>\n<li>143 gm lukewarm water (slightly less than 3\/4 cup)<\/li>\n<li>.6 tsp (3 gm) oil (non virgin olive oil)<\/li>\n<\/ul>\n<p style=\"padding-left: 40px;\">Mix dry ingredients, then add water &amp; oil.<br \/>\nMix, then knead <strong>~8 minutes.<\/strong><br \/>\nPut in sealed, oiled container for a <strong>minimum of 24 hours<\/strong>, and up to 5 days.<\/p>\n<p>Warm dough at least <strong>1 hr<\/strong> before using. Preheat oven and pizza stone to 525\u00b0F for around an hour.<\/p>\n<p>Form into a ball and flour dough heavily. Flatten into a small (6&#8243;) 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.<\/p>\n<p>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\u2014you can get away with remarkably little if that is your jam.<\/p>\n<p>Bake until the bottom is done to your particular preference (around <strong>8\u201312 minutes<\/strong>)<\/p>\n<p><a href=\"https:\/\/macblaze.ca\/wp-content\/uploads\/2020\/09\/Fj8XeNG9QW6hITBGYKDrvA-scaled.jpg\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-13961\" src=\"https:\/\/macblaze.ca\/wp-content\/uploads\/2020\/09\/Fj8XeNG9QW6hITBGYKDrvA-400x300.jpg\" alt=\"\" width=\"400\" height=\"300\" srcset=\"https:\/\/macblaze.ca\/wp-content\/uploads\/2020\/09\/Fj8XeNG9QW6hITBGYKDrvA-400x300.jpg 400w, https:\/\/macblaze.ca\/wp-content\/uploads\/2020\/09\/Fj8XeNG9QW6hITBGYKDrvA-1024x768.jpg 1024w, https:\/\/macblaze.ca\/wp-content\/uploads\/2020\/09\/Fj8XeNG9QW6hITBGYKDrvA-150x113.jpg 150w, https:\/\/macblaze.ca\/wp-content\/uploads\/2020\/09\/Fj8XeNG9QW6hITBGYKDrvA-768x576.jpg 768w, https:\/\/macblaze.ca\/wp-content\/uploads\/2020\/09\/Fj8XeNG9QW6hITBGYKDrvA-1536x1152.jpg 1536w, https:\/\/macblaze.ca\/wp-content\/uploads\/2020\/09\/Fj8XeNG9QW6hITBGYKDrvA-2048x1536.jpg 2048w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/><\/a><\/p>\n<h2>Tasty and Easy Sauce<\/h2>\n<p>Open a can of plain tomato sauce and pour into a tupperware container. Add\u00a0 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&#8217;s not necessary. Store in fridge for a day or two to let it all flavourfy. Lasts for weeks.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>New York style! A 12\u201313\u201d 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\u00a0 let it sit [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false},"categories":[21],"tags":[129,130],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/macblaze.ca\/index.php?rest_route=\/wp\/v2\/posts\/13959"}],"collection":[{"href":"https:\/\/macblaze.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/macblaze.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/macblaze.ca\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/macblaze.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13959"}],"version-history":[{"count":8,"href":"https:\/\/macblaze.ca\/index.php?rest_route=\/wp\/v2\/posts\/13959\/revisions"}],"predecessor-version":[{"id":14091,"href":"https:\/\/macblaze.ca\/index.php?rest_route=\/wp\/v2\/posts\/13959\/revisions\/14091"}],"wp:attachment":[{"href":"https:\/\/macblaze.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13959"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/macblaze.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13959"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/macblaze.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13959"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}