Master Dough with Starter

Welcome to the world of pizza perfection, where every slice is a delightful combination of chewy crust, rich tomato sauce, and a medley of delicious toppings. Today, we’ll be exploring the quintessential American pizza dough, inspired by the beloved New York–style pizza. This medium-thin and satisfyingly chewy dough is the ideal canvas for all your pizza creations, from classic pepperoni and sausage to an array of fresh vegetables. Perfect for both beginners and seasoned pizza enthusiasts, this versatile dough recipe is a wonderful starting point for anyone looking to master the art of pizza-making. Get ready to create a pizza masterpiece that will delight your taste buds and leave you yearning for more!

INGREDIENTS:

• 2.2 grams (¾ teaspoon) of active dry yeast
• 70 grams (¼ cup plus 1 tablespoon) of warm water (80°F to 85°F)
• 453 grams flour (3½ 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 ¼ teaspoon) diastatic malt
• 210 grams (¾ cup plus 2 tablespoons) ice water, plus more as needed
• 90 grams Poolish or Tiga
• 10 grams (2 teaspoons) fine sea salt
• 5 grams (1 teaspoon) extra virgin olive oil

PREPARATIONS:

1. Dissolve the active dry yeast in warm water by whisking vigorously for 30 seconds until the mixture foams. If the yeast doesn’t dissolve or float, discard and start with fresh yeast and water.
2. In a stand mixer fitted with the dough hook, combine the flour and diastatic malt.
3. Gradually add most of the ice water and the yeast-water mixture while mixing at the lowest speed. Reserve a couple of tablespoons of water and swirl it in the yeast bowl to collect any remaining yeast bits before adding to the mixer.
4. Mix until most of the dough comes together around the hook, then add the Poolish or Tiga. Continue mixing until the dough is well combined and holds together, adding small amounts of water if needed.
5. Add the fine sea salt and mix to combine. Incorporate the extra virgin olive oil into the dough by mixing for 1 to 2 minutes until the oil is absorbed. The dough won’t appear entirely smooth.
6. Transfer the dough to an unfloured work surface and knead for 2 to 3 minutes until smooth. Cover with a damp dish towel and let it rest at room temperature for 20 minutes.

YIELD:

• Approximately 29 ounces (820 grams) of pizza dough, enough for 1 pizza

SPECIAL INSTRUCTIONS:

• For best results, prepare the dough a day ahead to allow for a long, slow fermentation in the refrigerator.

TIPS:

1. Use high-quality flour with 13 to 14 percent protein for optimal pizza dough texture.
2. Adjust the amount of water as needed to achieve the right consistency for the dough.
3. Letting the dough rest before dividing and balling improves its elasticity and ease of handling.

The heart of any great pizza lies in its foundation—the dough. This quintessential American pizza dough, inspired by the famous New York–style pizza, is a true masterpiece that encapsulates the essence of pizza perfection. With its medium-thin crust, satisfying chewiness, and remarkable versatility, this dough sets the stage for a pizza experience like no other.

The process of creating this dough is an art in itself, where simple ingredients come together to form a harmonious symphony of flavors and textures. The combination of active dry yeast, warm water, and a touch of diastatic malt ensures a well-risen, perfectly balanced dough that bakes into a delightful crust. The addition of Poolish or Tiga further enhances the complexity of flavors and contributes to the dough’s characteristic chewiness.

Patience is rewarded in the making of this dough, as the long, slow fermentation in the refrigerator allows the flavors to develop and intensify. The next day, you’ll be met with dough that is easier to handle, beautifully elastic, and ready to be transformed into a culinary masterpiece.

When it comes to pizza toppings, the sky is the limit. From classic combinations like tomato sauce, mozzarella, pepperoni, and sausage to inventive blends of fresh vegetables and artisan cheeses, this dough serves as the perfect canvas for your creative culinary expressions.

As you embark on your pizza-making adventure, remember to select high-quality flour with the right protein content for the best results. Allow yourself the freedom to experiment with water quantities to achieve the desired dough consistency, and revel in the joy of kneading the dough until it becomes smooth and supple.

The magic of homemade pizza dough lies not just in the final product but also in the process of creating it. Gather your loved ones, involve them in the pizza-making experience, and let the joy of cooking and sharing delicious food bring you closer together.

This quintessential American pizza dough is a celebration of pizza-making at its finest. It exemplifies the art of crafting the perfect pizza foundation, setting the stage for your imagination to run wild with delectable toppings. With every bite of this chewy, flavorful crust, you’ll savor the pride of creating a homemade pizza that rivals the best pizzerias. So, roll up your sleeves, let the dough rise to its full potential, and embark on a pizza journey that will leave you craving more.