Pizza al Teglia & NY Pizza Dough

When it comes to pizza, more is always better. Here are two more recipes for your crust: Pizza al Teglia & NY Pizza Dough both developed by Chef Brandon Price.

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Pizza al Teglia & NY Pizza Dough

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Ingredients

PIZZA AL TEGLIA

Biga:

1000 grams bread flour

500 grams water

1 grams yeast

Dough:

200 grams ice

200 grams water

25 grams salt

60 grams sugar

120 grams olive oil

NY PIZZA DOUGH

Ingredients:

Biga:

1000 grams bread flour

500 grams water

1 grams yeast

Dough:

4 grams yeast

200 grams cold water

25 grams salt

60 grams sugar

60 grams butter

60 grams olive oil

Instructions

1

Pizza al Teglia

2

Mix biga together in a mixer until a shaggy mess is achieved. Cover and let rest at room temperature overnight if possible but at least 2 hours.

3

Add everything but the olive oil and mix until smooth and shiny (about 15 min on medium high speed).

4

Leave the mixer running and drizzle in the olive oil.

5

Divide into 500 gram dough balls.

6

Cover and let rest overnight.

7

NY Pizza Dough

8

Mix biga together in a mixer until a shaggy mess is achieved. Cover and let rest at room temperature overnight if possible, but at least 2 hours.

9

Add everything to a mixer and mix until smooth and shiny (about 15 min on medium high speed).

10

Divide into 250 gram dough balls.

11

Cover and let rest overnight.