banner image

Crispy Neo-Yorkian Pizza Crust

To give you a tl:dr, it's as simple as switching out half of the 00 flour weight with strong white bread flour, and increasing the hydration a little bit to make up for the flour density we're adding.

Here's the dough recipe:

00 Flour: 100%

Strong White Bread Flour: 100%

Water: 65%

Salt: 3%

Olive oil: 1%

Cake Yeast: 1%

Of course, with any pizza dough, if you have the time (and space in the fridge) it's good to cold-ferment for 2-3 days, take the dough out of the fridge, and let rest for 6 hours, then form the balls. Cold fermenting adds some extra crispiness and flavour to the final product which is really worth it.

But if not, just do the mix, let rest for 2-3 hours on your counter top until the dough doubles in size. Then form the balls and let them rest further, covered, for 1-2 hours.

When it's time to cook - Put your pizza stone in the oven on the top rack and leave enough space for the pizza. Set your oven to the max temperature. After it gets screaming hot (in about 50 minutes), the cooking time will be about 8-9 minutes just check that the crust gets slightly on the brown side. A tad further from "golden brown". And you're done :)