Ooni New York-Style Pizza Dough using Halo Pro

New York-style pizza dough is renowned for its balance between a crisp, thin crust and a soft, foldable interior. This recipe will amaze you for the lightness of the dough and its crispiness. 

Schwierigkeitsgrad

Ergibt

2060g NY-style dough, approx. 8 250g dough balls

Vorbereitungszeit

26 hours total 1 hour prep 25 hours proving time

Zubereitungszeit

1 to 2 minutes

Von Marco Fuso

Ooni New York-Style Pizza Dough using Halo Pro

Hinweis

Hydration 60%

  1. Separate the water into 2 different containers – with 700g in one and 50g in the other.
  2. Add the yeast and the water from container 1 (700g) into the mixing bowl. 
  3. Set the speed to 100 RPM, and add both flours to the bowl. Mix for 2 minutes. 
  4. Add half the water from container 2 – about 25g – and mix for 5 minutes.
  5. Gently sprinkle in the salt and mix for 1 minute.
  6. Add the remaining water from container 2, and mix for 6 minutes.
  7. Increase speed to 180 RPM and slowly add in the oil over 1 minute. Continue to mix for 1 more minute to fully incorporate the oil. 
  8. Once the mixer stops, leave the dough to rest for 10 minutes in the bowl with the plastic cover closed.
  9. After a 10 minute rest, do a final mix at 90 RPM for 30 seconds. Turn off the mixer.
  10. Take the dough out of the mixer and transfer it onto a clean surface. Slightly oil it, cover with cling film and let it rest for 1 hour.
  11. Split the dough into 8 x 250g dough balls. Place these into a container that will fit into your fridge. Let them rest at room temperature for 2 to 3 hours.
  12. Store in the fridge until the next day, or for up to 3 days.
  13. Take the dough out of the fridge 2 hours before baking.

Marco Fuso

Mein Name ist Marco Fuso, ich bin ein italienischer Pizzabäcker mit 26 Jahren Erfahrung. Das Backen liegt mir im Blut – alle in der Familie meiner Mutter sind Bäcker, was meine Leidenschaft für die Kunst der Teigherstellung geweckt hat. Ich bin stolz darauf, dieses Rezept mit dem Ooni Halo Pro Spiralmixer entwickelt zu haben. Folge mir und meiner Pizzakunst auf Instagram @marco_fuso_pizza.