The dough is the starting point, mixed and prepared first before anything else. Once made, the dough will proof the refrigerator for 24-72 hours. During this time, frozen tomatoes can be transferred from the freezer to the fridge to thaw for sauce-making later.
Dough Mixing and Handling
- Start by adding my salt to one side of the mixing bowl, and sugar to the opposite side. Then the water, stirring to dissolve. (this is the way Joe’s Pizza in NYC makes their dough)
- Add the flour, then IDY on top of the flour, mixing until incorporated. (there is no need to “proof” your IDY)
- Mix on medium-low for 8 minutes, resetting the dough ball if it begins to climb out of the bowl.
- After 8 minutes, remove the dough from the bowl and give it a few hand kneads to make sure it’s mixed well, then place the dough back into the bowl, cover, and let it rest for 30 minutes. It will still be somewhat shaggy at this point. During the 30 min rest you will perform a series of stretch and folds.
- At the 10-minute mark, perform a couple of stretch and folds, then repeat at the 20-minute mark.
- After 30 minutes, shape the dough into a ball, place it in an oiled container, and seal. Let rise at room temperature for 1 to 2 hours, then refrigerate for 24 to 72 hours.