Youre most welcome, Kathleen! It made a huge difference though. 3rd shelf from top. Now to learn the technique with a pizza peel, its one hard technique! For just two of us the second ball of dough will usually go to waste. Dont add too much flour or the dough will be firmer and harder to shape, and the crust will be stiff. Roll each ball in bread flour and place each ball into a gallon-size plastic bag. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Divide the dough into two 1-pound balls. Viviane, this recipe is the BEST! What kind of measuring cup did you used? Bring to room temperature before using. I followed this recipe EXACTLY and had enough dough for TWO 16 pizzas. A cooler dough will be easier to work with. I have 2 pizza stones that I use whenever Im making pizzas. of olive oil. Divide the dough into four equal pieces, weighing about 14 oz each (this makes four 14-inch pizzas.) Thank you, thank you so much for your pizza dough receipe, it is the best. When you use 00 flour pizza dough in your pizza oven, it rises in the middle and puffs up just right on the edges. Pingback: Brussels sprout pizza with burrata | Video | Food & Style. Yes, I think I will try your suggested pizza stone. its so easy to shape and use. Once the pizza dough has been baked with the toppings it can sit out for several hours before being refrigerated. Typically doughs that keep in the freezer are enriched with leavening and dough enhancers to improve the shelf life of the pizza, however, this pizza dough is not recommended to go through the freezer as that can kill some of the yeast. When I try the recipe Ill let you know; God bless! It's the dough I teach first to new students, and the one I recommend experimenting with because it's so versatile and user-friendly. The gluten content in 00 flour is optimal: 12 1/2%. Hi EM, I usually knead my pizza dough in the mixer over med-low speed to not kill my motor. If you would prefer a thin crust make a smaller dough ball and stretch the dough thin. Since its gluten content is similar to bread flour, it also produces a pizza crust with chew. ~Kiowah. I usually mix it up into a mass so all loose flour is incorporated then set it in the fridge for 20 min. Hello Lat Tang! Hello, Thanks for your helpful suggestions which I shall put into use next time I make the dough. Thank you for all the explanations and tips. May you happily make pizza for your family for many moons to come. This is such an easy pizza dough recipe to make! In these chicken dumplings, sweet apple and savory chicken come together, and pickled fennel is the lightly acidic bridge. "I sprinkle a bit of Parmesan cheese and Italian seasoning on the top before adding the pizza sauce. To a large bowl, add the almond flour, baking powder, yeast, garlic powder, and Italian herbs. Do you use this flour instead of bread flour. Combine flour/salt/yeast mixture into water and mix until all the flour has been incorporated. Pour the warm water over it and whisk until the yeast dissolves. 2023 Warner Bros. Required fields are marked *. Open-bottom pizza pans do a fantastic job of browning the dough without an expensive pizza stone or outdoor brick oven. The dough came out a little stiff and was hard to shape but I managed to work it flat and get an edge in a oval shape.. Not very pretty but tasty. I love it! Olive OilOlive oil serves a couple purposes when it comes to pizza crust: Not only does it add color and flavor, but it creates a barrier between the oil and water. Usually when i make pizza and even most recipes out there even from the experts indicate that 500 grams of flour using a 65% hydration yields two 15-16 thin crust pizzas so I am confused. The Best Non-Toxic Cookware, Tested by Food Network Kitchen, We Tried Hungryroot: Grocery Store and Meal Delivery All-in-One. I am so confident I am having a pizza party tomorrow with a bigger batch !! for your wonderful recipe. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. I dont have the stone to bake the pizza will a normal pizza pan bake the same? Standard Dough Making Procedure: Put water into the mixing bowl, add the yeast, sugar and flour, mix at slow speed and gradually add half of the flour. This top-rated recipe is super easy to throw together on a whim and it puts the store-bought stuff to shame. Your pizza will turn out much crispier than when baked on a stone. Hello, I am thrilled you will give the 00 flour a try. Your daily values may be higher or lower depending on your calorie needs. It's the traditional flour used to make Neapolitan-style pizza. ", Editorial contributions by Corey Williams, 1 cup warm water (110 degrees F/45 degrees C). Make a well in center; add yeast mixture and oil. This formula can be used for both medium-thick and thin crusts depending on your preference. Add remaining ingredients (except yeast).3. , Hi Viviane my name is Jill and I am finally able to find the time to try your So thank you very much for your easy to follow pizza tutorial. I am really thrilled to hear this recipe is working for you. A heartfelt thank you for your comment! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Let the dough balls rest at room temperature for 4-6 hours or transfer them into a 2.5-gallon size freezer bag for an additional day. 1/2 cup sauce (28oz can Cento crushed tomato, 1 pressed garlic clove, 1/8 tsp oregano, 1 tsp kosher salt, 2oz water) -Mixed dough ingredients. I was able to find the recommended flours online at The Pizza Bible store: http://store.thepizzabible.com/products/all-trumps, 2023 Cond Nast. Stir in the yeast. Use a rectangular or square pan to make a deep-dish pizza. All-Purpose Flour. Best Flour for Making Pizza Dough - The Spruce Eats I am sorry your stone cracked probably due to improper manufacturing or quality. Try to knead a little faster to prevent it from sticking. Hi Mizz, my apologies for this late reply. Perfection. Traditional all-purpose flour contains about 10 to 11 g of protein per cup, while high-gluten flour has about 14 g per cup. Dotdash Meredith Food Studios. Itll be more crisp. Aloha Mauimoni! It is exceptional for making pizzas. And yes, you can absolutely double the dough recipe. We made this pizza dough recipe yesterday to go with homemade pizza sauce and it was just PERFECT!! Thank you so much for your note and happy pizza making! Roll dough in flour until well dusted and place in a large bowl. Salt is integral to the recipe. If you add to much flour in the beginning, your dough will be too stiff. | The Plan, Feeding Five Under Twenty-Five $ : Easy Flatbread Skillet Recipe Allegory PR Services, Giddy in Pink: Provence & Primavera Allegory PR Services, https://wholegrainscouncil.org/blog/2012/01/research-sheds-light-gluten-issues, https://allweathermedia.com/garlic-confit/, Grilled kale pizza with smoked Gruyre | Food & Style, http://www.chefcentral.com/cuispro-measuring-cups.html, Brussels sprout pizza with burrata | Video | Food & Style, Mushroom pizza with garlic confit spread | Food & Style, How to make pizza dough from scratch and shape it like a pro. Do not Sell or Share My Personal Information, 1 teaspoon each dried basil, oregano and marjoram, optional. It was the first time in 9 years I had a real pizza, it was delicious & I didnt get sick! Seal the bag, leaving plenty of room for the dough to expand, and refrigerate for a minimum of 3 and a maximum of 36 hours, until ready to make your pizzas. Any recipe that elicits nostalgia like that is a winner in my book! Tangzhong is the secret to the super-soft, pillowy dough that encases a brown buttercinnamon sugar filling and gets topped with a tart cream cheese frosting. Slide the pizza onto the hot stone by giving it a quick jerking movement and then gently shaking the peel to loosen the pizza. My question here is, I put them in plastic containers and I noticed there is a lot of moisture, a lot of drops on the walls of the plastic container. All Trumps Flour General Mills : Top Picked from our Experts But with 65-67% hydration and 2% oil, you are at 67-69%, which is considerably higher than 63%. I am wondering if the amount I used as cups or if the just regular bread flour might have made the dough hard to work and stretch? Scale and round into desired size doughballs, cover skin slightly with oil. Recently I went to a pizza restaurant that claimed they use double zero pizza flour with a free notation process that brings the flour from 75,000ppm down to 12ppm. I thought mine was too sticky at first, too, but i just kept kneading and adding flour as necessary. All-purpose flour is an easy choice for this recipe; but if you're willing to go the extra mile and use 00 flour (usually imported from Italy), the dough will have a noticeably silkier texture. lessons, your pizza dough is the BEST. Or what will happen if I leave it for example 2 hours like in some videos? Add enough remaining flour to form a soft dough. I dont see how 310 grams of flour can yield two 16 NY style pizzas. Ive been making homemade pizza for years all pretty good using All Trumps flour and some bread flours but I want to try 00 because many prefer. Ad Choices, 2.2 grams (3/4 teaspoon) active dry yeast, 70 grams (1/4 cup plus 1 tablespoon) warm water (80F to 85F), 453 grams flour (3 1/2 cups) with 13 to 14 percent protein, preferably All Trumps, Pendleton Flour Mills Power, Giusto's High Performer, King Arthur Sir Lancelot Unbleached Hi-Gluten, or Tony's California Artisan Flour, 10 grams (1 tablespoon plus 1/4 teaspoon) diastatic malt, 210 grams (3/4 cup plus 2 tablespoons) ice water, plus more as needed, 5 grams (1 teaspoon) extra virgin olive oil. Hi Tracey, either one would work here. Hello, Vivienne! After flour has been totally incorporated, add oil and knead for about 4 to 5 minutes Test final dough temperature, which should ideally be between high 70s to low 80s Diving the dough and letting it rise You need just five ingredients (plus some warm water) to make this super simple pizza crust. Hello Jane! Your son is most enterprising. Dont get discouraged. Without it, the dough does not rise properly. Started with parchment paper underneath as I cant master the transfer from the peel. Some of us prefer to bake that way since its more accurate. Happy pizza making! Resting time is essential to make easy work with dough. I get it. Basic NY-Style Thin Crust Pizza Dough | General Mills Foodservice Add flour and mix 5 minutes. As for freezing the dough, I havent had good success with it. I just, this very moment, re-measured the flour for this recipe and it is 11 ounces, as the recipe states. Whats the best way to store this dough so that I can make it in advance without sacrificing the fantastic texture of this dough? I used a pizza pan since i dont have a stone and it came out quite well. All rights reserved. Mix the dough for 1 to 2 minutes, stopping the mixer from time to time to pull the dough off the hook and scrape down the sides of the bowl, until all of the oil is absorbed. This is a helpful step with many kinds of dough. World's Easiest Bread Machine Pizza Dough, Perfect Every Time Pizza or Calzone Dough. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Mix well until the dry ingredients moisten. This post may contain affiliate links. really bummed me out, because I wanted it to work so bad. Meanwhile, you are right, whatever shape it turns out, it tastes exactly the same! Because New York Pizza is chewy and crisp, the dough will be tougher to knead. Love it! If I raise the rack higher as heat rises wouldnt that work? Hello! Reheat the pizza in the oven! This enhances the pizza dough. Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Hi Ms Viviane, I tried the pizza dough and it came out well; thank you so much. This flour is also very high in protein which equals about 14 g per cup, Medium pizza dough is usually 12 round and weighing at 12-14 oz. Make these irresistible melt-in-your mouth shortbread-style cookies, which are topped with lime glaze and zest for a tangy and citrusy punch. It is normal to want to use more flour in the beginning, as it is a challenge to work with a sticky dough. When purchasing a new stone, make sure theyre meant to take high temperatures. It's great and has a high gluten . Kayle, Thank you, my dear Were on the same wavelength, I see. Happy pizza making! I have experimented for years with different ways of making pizza dough: different flours, yeasts, resting time, kneading techniques, no-knead dough A few months ago, I decided that I wanted to publish a pizza dough that was easy to make and would yield the results you might expect from a top pizzeria. FOR THE EXPERT PIZZA MAKER Sicilian Dough using All Trump Flour (Makes 39 oz. New York Style pizza is a large hand-tossed pizza thats crisp and chewy and is a large enough pizza slice to fold in half in order to eat. Hi Ms Viviane, I think that youve made a huge mistake when writing the pizza recipe. All Trump Hi-Gluten Flour - 50lbs | Stover & Co. | Stover & Co. All Trump Hi-Gluten Flour - 50lbs The premium hard red spring wheat flour, All Trumps is a true legend in the baking industry and continues to be the standard against which all high gluten flours are measured. There are so many ways to top a pizza, fresh ingredients make all the difference! Mix and let stand until creamy, about 10 minutes. Hi Bill, you can try to cut the recipe in half, although it might end up being a bit harder to knead, since it will be so small. I made this video because I wanted people like yourself to be able to make a dough thats as good as what youd find in a great restaurant. Christy, I am very sorry for this terribly late reply Im afraid the question you had is now irrelevant. Thank you for sharing! It The premium, high gluten spring wheat flour, All Trumps is a true legend in the baking industry and continues to be the standard against which all high g Gold Medal All Trumps High Gluten Flour Enriched/ Unbleached/ Unbromated 50 lb This cooks a pizza in 90 seconds! Price and stock may change after publish date, and we may make money off -Room temp warm up for 3 hours. It does not include any sauces or toppings you may choose to use. There are many videos using also Caputo flour that add for example the oil at the end, does this make any sense or difference? Amount is based on available nutrient data. They make both a bromated and unbromated version. If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. ", "This crust is fast, easy, and good! Ill be able to give you an answer next week. Hello my dear Vivane, I am from China, and I am new to learn how to make a pizza dough , I followed your receipt but I dont know how to make the garlic confit oil,can you tell me? I couldnt notice with the plastic wrap in your video if it is the same. I followed your instructions exactly. It is always best to make a new recipe as it is written, before you alter it in anyway. Stir whole wheat flour, oil, and salt into yeast mixture, then stir in 4 cups bread flour. Thank you so much for taking the time to write and for giving me so many details. Set the balls on a half sheet pan, spacing them about 3 inches apart. Hi Lili, My apologies for this late reply. Let me know if you need any further info and have fun making your pizzas! I anxious to try your recipe for pizza dough, but am wondering if the recipe can be cut in half. Using both all-purpose and bread flours in this recipe is a calculated move to create the perfect pizza texture regardless of toppings. . Coat the inside of a large bowl with 2 1/2 . I make a Buffalo NY type pizza crust with it and all the Buffalo pizzerias use All Trumps. I own the Pizza Bible cookbook and it's the foundation of the book. Bake in the preheated oven until crust is lightly browned, 20 to 25 minutes. I made this dough. Pingback: Mushroom pizza with garlic confit spread | Food & Style, I just love your site I found you when I was looking for help with making pizza with Caputo oo flour so thank you your site is special looking forward to your recipes, Pingback: Whole-wheat pizza dough food & style, Your email address will not be published. All Trumps is famous Hi Gluten pizza flour that all pizzerias use to get that authentic think crust New York style Pizza. I am not an expert in gluten, so I am afraid I cannot answer your question. Sorry for so many questions, I understand that it might take some time to answer them, but I really hope that they will help many other beginners because those kind of questions are the ones that bother us at the beginning in order to master the recipe. !Thanks a lot. Whats the measurements for the actual 50 lb batch that he gave you? Stop the mixer, pull the dough off the hook, and add the oil. Let sit until creamy, about 10 minutes. My wife said it reminded her of New York pizza (the thin crust) and she grew up in Manhattan; so that says a lot. I am soo excited to try your recipe this weekend. It Can you give further instruction on what to do next? Then, without opening the oven, turn it off and turn on the broiler to high heat. Pizza is of Italian origin and although it is uncertain who first invented the famous pizza we know the best pizzas are New York Style Pizza in the modern world of pizza pies. this issue would be greatly appreciated. I hope the pizza dough turned out great and Im sorry your stone cracked on you. I made your recipe for pizza dough and it came out very good. This recipe is pure gold. The link to the New-York Style Pizza dough video is under that subheading below the second image. Preheat the oven to 375 degrees C (190 degrees C). Love your elegant style and presentation. Thanks. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Thanks! PS: I would recommend your pizza dough to all my friends. It was the best pizza I had ever made. Next time you make pizza, try the method I describe in this recipe: First heat the stone at 500F for 30 minutes and then turn on your broiler for another 10 minutes before sliding the pizza on the stone. The video is terrific especially the part showing how to knead the dough. Any help with I am busy testing it now. The recipe amounts to 80% hydration which is more than the wettest of breads, and impossible to knead by hand. These are the dry measuring cups I use: http://www.chefcentral.com/cuispro-measuring-cups.html I would say to you, go with the measurements (not the cups), as measurements are always more accurate. Bread FlourBread flour is ideal for pizza crust becauseit creates chewier results than all-purpose flour. I tested this recipe dozens of times for all the measurements. Would it help if the next time I add more flour from the start? Thanks. The amount of active dry yeast listed works for this recipe, although I use US brands such as Fleischmanns or Red Star. Just as it sounds, all-purpose flour can be used for almost everything. Regular bread flour is totally fine to use in this recipe. It came out fabulous! started ok and when I felt like it waas going to rip I put it over my arms It sounds like your dough hadnt risen enough. In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. But for the future, you can make the dough up to 36 hours before you use it and keep it refrigerated. Add remaining oil. I do have Italian pizza dough is typically made with type 0 or 00 tender wheat flour. So chewy, mmmm! Hello Sandra! Hopefully I can get it to where it should be. Do I need to watch it to not go over double size, and then interrupt? Pro Tip: bake pizza at the highest domestic oven temperature for a superior chewy and crisp crust. Stir until smooth. Great for high heat cooking! you ever get a chance to try freezing the dough to see if it would work? I started making my own pizza dough a couple of years ago and no I know what Ive been doing wrong. Also, make sure you dont handle the dough too much before stretching it. Discovery, Inc. or its subsidiaries and affiliates. Ill be trying your bread soon. Hello Ms Viviane, thank you for your reply. Hi, I need to be gluten free. The chewy texture and yeasty taste of your home cooked breads, rolls, and especially pizzas are due to the enriched, malted, and processed high gluten flour of All Trumps. Thank you so much for your note. Taste of Home is America's #1 cooking magazine. Have fun! (If the ambient temperature is lower than 75F (24C), it could take 15 to 30 minutes longer for the dough to double in size.). Bon apptit! Thank you so much for the recipe. Your daily values may be higher or lower depending on your calorie needs. Master Dough with Starter Recipe | Epicurious Or maybe it evaporates from the dough? For a round pizza, shape it into a rough circle. This can be easily done with a kitchen scale and a metric measuring cup for liquid. The yeast should dissolve in the water and the mixture should foam. Thank you again! Add flour, oil, and salt to the yeast mixture; beat until smooth. Here is an idea of how many slices are in a large pizza and medium pizza, aMedium pizza dough is usually 12 round and weighing at 12-14 oz. Wrap the pan(s) airtight with a double layer of plastic wrap, sealing the wrap well under the pan(s). How much water to take in grams or milliliters? Divide dough into desired size dough pieces, round, and place in oiled dough trays. Pour the warm water over it and whisk until the yeast dissolves. Mix in the remaining flour and knead into a smooth ball (will take about 8 minutes by hand.). Let stand for 5 to 10 minutes. Let rest for 5 minutes. Hashtag #yesalyonascooking on both Instagram and Pinterest to be seen here! Take one piece of dough from the refrigerator and sprinkle top and bottom with a little flour. With my measuring cup 18 ounces is 2+1/4 cups. Your recipe for the dough has more stretch than the one I usually use so its a keeper! How Long Does Pizza Dough Last In the Fridge? We have had terrible luck (I guess) with our stones cracking when turning the heat up to 500. Oh I have one more question. With the mixer running on the lowest speed, pour in most of the icewater, reserving about 2 tablespoons, followed by the yeast-water mixture. Its basically an open-faced pie topped with pizza toppings of choice. Stir with a wooden spoon until a shaggy dough forms. This dough will keep in the refrigerator for up to 36 hours, so I suggest you make the recipe as is and make pizza two days in a row Enjoy! See the last sentence in Step 3. However I still have some questions that you may be the best source to help my dilemmas. 1 piece: 144 calories, 5g fat (1g saturated fat), 0 cholesterol, 121mg sodium, 22g carbohydrate (1g sugars, 1g fiber), 3g protein. Next, grabbing the edges of the dough, work your way around the outside edge, stretching it as you go. Then, add the olive oil and egg. As for freezing the dough: Two other readers have asked me ask about this last week. Hi Nia, You may to increase the oven temp and bake the pizza longer. You can also reheat pizza in an air fryer or skillet! Basic Make-Up 1. if it can be done how would I do it. Pizza Dough Recipe The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. The All Trumps flour has a rated absorption value of about 63%. Although the thawing goes well, freezing makes the dough very stiff (crispy) once baked not at all desirable. I am honored. The dough won't look completely smooth. Mix well with a whisk to combine everything well. Aloha. Wondering how to reheat pizza and retain its crispy crust? Thank you for giving me a way to have (almost) brick oven pizza! All you need is a little practice and soon youll be a pro. Jane. You can do this by hand or use a stand mixer fitted with a dough hook to make it easier. Hello Cimoka, You do not need a bottom broiler to bake the pizza, only a top one. If you do this, you will understand all the steps better. Cut dough in 2 equal parts and shape each into a ball. Josh Rink. It does take time to get it right, so dont get discouraged. And lucky you to be living in Aruba!!! Hi! Add the water, flour, sugar, salt and yeast to bowl and blend until flour is hydrated by the water (approx 1 minute). The first batch came out too sticky. UnBleached Pizza Flour | All Trump - Pennsylvania Macaroni Co. I always thought that the salt will kill the yeast, is it correct? Although fast-food pizza is made in a commercial conveyor oven you can replicate the same effect by turning your oven to the highest baking temperature (home ovens usually go to 500F.) I hope you enjoy it for many years to come! "This crust 'makes' my pizza," says Kandi Brooks. Another option is to use 2.5-gallon-sized freezer bags for storing pizza balls in the fridge. This refrigerated dough is handy for a quick and easy Naan bread, Focaccia bread, pull-apart pizza ring and so much more! Slide the pizza back onto the peel and serve immediately. Our elevation is at 65 feet). And Food is love. That means Im usually cooking breakfast, dinner, occasional dessert, and lunch almost every day, then sharing my favorites on the internet! New York-Style Pizza Dough - Allrecipes I have made this dough with a stand mixer and by hand with outstanding results. When the oven is hot, bake your pizza until browned on the edges. I let it knead and rise in the machine then I let it knead again and then I took it out and follow your refrigeration instructions but I baked them as I normally do. "Wholesale Flour - All Trumps High Gluten Unbleached | General Mills Add 1 cup of flour to make a milky mixture. Homemade pizza dough from scratch | Food & Style This pizza dough will last for about five days in the fridge. My roommate told me it reminded him of a great, local mom and pop pizza shop from growing up in NJ. After 3 minutes I pulled out the parchment and let cook for another 3.5 mins. Hi Viviane. Pizza Crust Recipe | King Arthur Baking Its best to make the dough when you need it. It will take making this recipe a few times before you feel comfortable making this dough. What was I doing wrong? NY Pizza shouldnt be sticky. This way you can add more when you knead and get a soft dough (plus, remember that everyone measures a but differently). What I noticed is that after 1 hour, the dough was almost 3 times bigger. Turn dough out onto a lightly floured surface and pat or roll into a 12-inch circle. The best New York Pizza is made with All Trumps Flour. KingGooseMan3881 3 hours ago . My question is which flour is used in the video Caputo 00 or King Arthur unbleached flour? Regarding flour: high gluten flour and pizza flour milled to Tony Gemignani's specifications are available from Central Milling/Keith Giusto Baking Supplies in Petaluma, CA. Mine has survived several years of use. I do have one suggestion though. Im so glad the recipe turned out well for you. * Percent Daily Values are based on a 2,000 calorie diet. Mix another 5 minutes. SaltA little bit of salt goes a long way. Place the dough into a food container with a tight-fitting lid and refrigerate for 18-24 hours. If you're making a rectangular pizza, shape the dough into a rough oval. Pingback: Grilled kale pizza with smoked Gruyre | Food & Style, Hi Viviane thank you for your quick response. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. I only have a small electric pizza oven that can reach a temperature of 450 F, and does not have a bottom broiler. And of course, lets not forget about the flour! Its the greatest flour in the history of flours. Easy Homemade Pizza Dough Recipe Warm Water ( Not Cold Not Boiling. This is the reason I always include them in recipes where the weight of ingredients is important, as it is with this recipe. My advice is for you to follow the recipe exactly as I have written it and make your dough as shown in the video (by hand). You simply knead together the dough using your hands or a Kitchen aid mixer and it will last in the refrigerator for up to a week. Thank you so much for choosing my recipe over so many others on the infinite web! Some people cover the dough with Oil, but yours is with flour, what difference does it make? Cold dough is much more difficult to work with. You can do this by hand or use a stand mixer fitted with a dough hook to make it easier. New York style thin crust pizzas are usually large, lending themselves to by the slice sales, while the long fermentation time sets their flavor profile and aroma apart.