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New York Style (Ceres)
65% hydration · 2.3% salt · Instant Dry Yeast · with Sugar, Olive Oil · 2 × 456g balls
Makes 2 × 456g ballsGrams
Ingredients
- 425.0gHi Gluten Flour
- 53.1gWhole Wheat
- 53.1gSifted Rye
- 345.4gWater
- 12.2gTable Salt
- 0.3gInstant Dry Yeast
- 12.2gSugar
- 10.6gOlive Oil
Instructions
Combine flour, water, salt, and yeast in a bowl. Add any oil or other ingredients. Mix until no dry flour remains.
Knead on a lightly floured surface for 8-10 minutes until smooth and elastic (or use a stand mixer on medium-low for 5-7 minutes).
Place dough in a lightly oiled bowl, cover, and let rise until doubled in size (about 1-2 hours at room temperature, or refrigerate overnight for a slow ferment).
Turn dough onto a lightly floured surface. Divide into 2 equal balls and form each into a tight ball. Rest covered for 15-30 minutes.
Stretch or roll each ball to your desired size (about 12 in / 30 cm for a typical pizza). Add toppings.
Bake at the highest temperature your oven allows (450-550F / 230-290C) until the crust is golden and crisp, 8-12 minutes.
Notes
Thin crust, 65% hydration.
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