New Haven-Style Pizza Dough
Servings 3 18″ Pizzas
Equipment
- 3 Tupperwares (6 cup)
Ingredients
- 900 g Bread flour (high-gluten if possible)
- 27 g Sea salt
- 6 g Instant yeast
- 621 mL Warm water
- 18 g Olive oil
- Olive oil Extra for coating
Instructions
Proofing
- Mix flour, salt, yeast thoroughly
- Add water, oil and knead in mixer for 8 minutes
- Let dough rest 30 minutes
- Knead 60 seconds
- Rest 60 minutes
- Split into 500g balls
- Ball dough and place each in an olive-oiled Tupperware
- Place Tupperware in fridge for ~24 hours
- Remove from fridge ~3 hours before baking
Preparing dough for toppings
- Cover peel in breadcrumbs
- Place dough into a flour bath in a large circular pan
- Stretch dough to size of pan
- Place dough on floured counter, stretch to full size
- Put dough on top of peel, stretch again as needed
Mashed Potato Pizza
Equipment
- Steamer
- Potato ricer
Ingredients
- Pizza dough
- 8 Small russet potatoes (about 1kg)
- 1/2 Stick butter
- 35 g Heavy cream
- 3 g Salt
- 0.5 g Pepper
- Low moisture whole milk mozzarella
- Pecorino Romano
- Bacon
Instructions
- Peel potatoes
- Steam potatoes for 30 minutes
- Put potatoes through the ricer
- Mix potatoes, butter, heavy cream, salt, pepper
- Let cool on countertop, then put in fridge overnight. They should till be cold as you apply.
- Parcook the bacon
- Assemble the pizza with toppings in the following order: Dough, Mozzarella, Mashed Potato, Pecorino Romano, Parcooked bacon, Olive oil
- Bake on steel at 625℉ for ~8 minutes, rotating every 90 seconds
