Woman’s World magazine emailed me about a month ago.
Shawn’s New York Style Pizza Dough
1-1/2 cups warm water
1 tablespoon olive oil
4-1/2 cups of all-purpose flour
2-1/2 teaspoon of sugar
2-1/2 teaspoon of salt
1/2 teaspoon yeast
The next step is, for some reason, very important: you want to proof the dough in a ball shape (as this makes it much easier to shape the pizza later on). In order to do this, take each piece of dough and gently turn it inside out, pushing its outer edges into its center.
Do this a few times, pushing the outer edges on the dough inwards to form a concaved back. Once you have a nice ball shape, pull the seam together and give it a little twist. Now, with the twisted seam on the bottom, put the dough down somewhere warm to proof for four hours (it should be covered so it doesn’t dry out). Alternately, you can wrap it in plastic and let it proof in the refrigerator for 24 hours. The rule seems to be that the longer you let the dough proof in the refrigerator the better it tastes – though I’ve never gone longer then a few days.
|Tomato, Basil, Fresh Mozzarella|
|Delicious – albeit weak!|
Photos from Olives courtesy of Josie Johnson