Divide dough into 4 equal pieces (using a digital scale if possible; each ball should weigh 11.5 oz [~326 grams]), shape into a ball, and place in greased, sealed quart-sized container or oiled/greased freezer bag and refrigerate overnight or up to 72 hours (After much experimenting, I have concluded that I like 3 days best but day 2 is good too).

Pizza toppings and pizza sauce: 
Buffalo style (one of my absolute favorites)
White with prosciutto
White with spinach and feta
Pizza sauce 

Baby Doll Pizza, 2835 SE Stark St.
Out of the box: This was pretty close to perfect pizza. The edge crust was crispy and charred on the outside with an airy interior and impressive hole structure. The bottom had some excellent char, the sauce added a bit of sweetness without being cloying or unbalanced, and the toppings were just right.
Out of the fridge: Like Apizza, it was much harder to bite through. The cornicione was particularly tough, and just not quite as good as Scholls’—you’re more likely to just be kicking yourself for not having gorged the night before.

In another survey by Slice, when asked about “cold cheese” pizza, a hot pie that is topped with cold cheese after it comes out of the oven and has a cult following in New York, 85 percent of people were unaware of the mystical pie, yet half of the people surveyed were willing to give it a try.

I’m going to make another post about this dough because I just have to. Like the author, I have been experimenting making my own dough for years. This recipe is it! The ingredients aren’t really different from what I have been using but the technique is what separates the end result to the other method I have used. Also weighing the ingredients is just as important as the rise method. Talk about simple too. My other method required me to leave the dough out to rise twice. 2 hours each rise. This recipe has the dough rise in the fridge.
All I can say is don’t deviate from the instructions. Use the King Arthur flour, all purpose. Weigh everything on a digital scale. Don’t use hot water, the author says room temperature and I’ve never done that before but I do now. I mix the dough by hand. Add the oil last, after you already mixed the dough. Sometimes I add a tad more olive oil to keep it from sticking to my hands and that helps the final result because I am able to mix it better. Allow it to cold rise at least 24 hours. I’ve made this recipe about 7 times now and I’ve cooked with the dough after 1 day, 2 days, 3 days, 4 days. Honestly it’s just as perfect after 24 hours. I’m have a counter top pizza oven that I crank up all the way but I cook the pizzas on a metal round pizza pan until it’s done, then I take the pizza off the pan and place it directly on the oven stone and allow the bottom to brown for about 30 seconds.
I just want to thank the author for posting this dough masterpiece. I’m so happy I don’t have to be looking anymore for something better because there isn’t anything better. Try a white pizza sometime. Omg so good! I also make calzones with this dough.
Make some pizza guys!

It’s got protein. It’s got carbs. It might even have vegetables. That hot slice of cheesy goodness is a balanced breakfast if we’ve ever seen one.

Also, what do you mean by opening the dough balls slowly to prevent gas released?

♦21st Century Pizza, 1221 SW Jefferson St.
Out of the box: What most people probably expect from delivery pizza. Thick, chewy crust with little char or coloring, toppings and cheese that seem to want to slide right off. The sauce wasn’t half bad though.
Out of the fridge: It tasted much more like sauce, a sign of low-quality cheese. But it’s low quality cheese that actually sticks to the pie when cold, so there’s that. If someone forces some of this pizza upon you, go home and stick it in the fridge—you might be much happier.

I made this and it was delicious! Is it possible to make a thicker pie out of this? How would I adjust the cooking time? My kids don’t prefer the thin New York style.

Before tossing or opening your dough balls, flour them *very* well on each side (if you are a beginner) to ensure they do not stick to your counter or pizza peel. I sometimes use a bit more flour after I begin spreading them.

So, you want to know how to make the Best NY style pizza dough recipe? This is my favorite recipe for pizza dough! I promise you, it won’t disappoint. It’s easy to make too! A quick mix and the refrigerator does all the hard work.

Apizza Scholls, 4741 SE Hawthorne Blvd.
Out of the box: You’ve heard it before and it’s still true; they’re pretty much the best in town. Even after a short walk through sub-freezing temperatures to my car and a ten minute drive home, it was fantastic. The cornicione was perfectly crisp on the outside and fluffy on the inside, and the toppings are applied with craft and restraint.
Out of the fridge: A slice is significantly harder to bite through. But that crust! It’s still tasted amazing, the deep char giving it a whole other flavor dimension. If by some absurd effort of self control you don’t eat the whole pie hot, then you won’t be too saddened the next day.

“She then got into an argument with the driver regarding the delay and the company’s cold pizza policy.

The refrigerator is used to retard (or slow) the dough’s fermentation, allowing that distinctive flavor to come through (ever wonder why some pizza crust tastes different than others, despite the fact that they are both made from just about the same exact ingredients? – this is a big reason why!)

For example, for every 1 teaspoon of active dry yeast, you can substitute 1 teaspoon of instant dry yeast. 1:1 meaning you substitute the same exact amount of one ingredient for another (in this case yeast). I believe this is the only relevant example for a 1:1 substitution in this particular recipe. Does that help?

Italian desserts: 
Italian wedding cookies (so easy!)
Pignoli cookies (chewy just like the bakery!)
Italian rum cake (the best cake on the planet!)
Italian cream puffs with vanilla ricotta

If you must use preshredded cheese, I’ve found that adding the sauce on top of the cheese helps with the melting. Also, do not use too much cheese; apply it sparingly so that you can achieve that mottled NY pizza appearance.

J. Kenji López-Alt is the Chief Culinary Advisor of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former Editor at Cook's Illustrated magazine, his first book, The Food Lab: Better Home Cooking Through Science is a New York Times Best-Seller, the recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals.

Give the pizza peel a few very small quick jerks to make sure the pizza will easily slide off your pizza peel before attempting to transfer pizza to the oven, and more importantly, rub flour into the peel before placing the dough on top.

Question though: Is is fine to freeze the leftover dough balls after they’ve already risen the 3 days in the fridge? And, if so, what’s the best plan to get the prepared to be opened again when ready to cook? Take them back out of the freezer and put into the fridge the night before – and then take them out to room temp an hour before prepping?

When your dough rises too quickly, the flavor will not develop optimally. Slow rise = MUCH better flavor.

Colorado beat out Utah (32 percent), Idaho (28 percent), Ohio (26 percent) and Arizona (22 percent).

I have tried many pizza dough recipes.
This is it!! Best pizza dough ever.
These tips are very helpful too.

Cold pizzas

And how about some greens on the side? 
Utica greens recipe

Rovente’s Pizzeria, Various Locations
Out of the box: Though the crust was very dense and chewy, it couldn’t withstand the deluge of toppings. This was basically a gussied-up Costco pie, which wouldn’t be a bad thing if I didn’t suspect that Costco was better.
Out of the fridge: The classic “supreme” slice (three different meats, veggies) was actually better cold; the flavors seemed to have meshed over night and the crust didn’t fall apart.

Fantastic dough. I make it weekly and it’s always delicious. Thanks for the recipe!

Baker's percents: 62% hydration, 0.4% yeast, 1.5% salt, 1.5% oil, and 1% sugar with a thickness factor of 0.08 using this calculator: http://www.pizzamaking.com/dough-calculator.html

After your stone has been preheated sufficiently, the heat from the stone will cook the pizza from the bottom and you can switch the broiler on if you find you need more browning on the top (I now use the broiler to bake my pizzas…more on this sometime in the future).

How do you imagine a pizza stone draws moisture out of dough?

Pizzicato Pizza, Various Locations
Out of the box: The remarkably high quality toppings on these pies would be applied much too liberally if the crust was any better. But without much chew and too dense a cornicione, I don’t mind the crust not being the focus.
Out of the fridge: The cold crust was both tastier and easier to bite through, but the abundance of toppings made for a slice that ate more like some sort of bread-based casserole. That said, not a bad option at all: a potato and prosciutto slice made for a surprisingly comforting breakfast.

In pizza parlor I worked in we used ice cold water to slow down the process rested a bit then we weighed them then panned them up and into cooler to slow rise for next day

The absolute best pizza dough recipe I’ve ever tried. Without a doubt, there’s not even a runner up!

“Plus, a slice of pizza contains more fat and much less sugar than most cold cereals, so you will not experience a quick sugar crash,” Amer confirmed.

This is what makes pizza the perfect candidate for the leftovers hall of fame. Since pizza is packed with a medley of herbs and garlic, the aromas and flavors get a chance to settle together after a night in the fridge. The aromatic ingredients mix with the sauce, cheese, and toppings on the pizza, creating a unique flavor experience.

When you enjoy something like curry that comes hot from the kitchen, the flavors are distinct. However, once the food begins to cool down, individual flavors begin to meld together. The result is a more mellow, full flavor without the original strength.

Pastry chef Anwuli Obidi of NYC’s Blackbarn shows us how to make white chocolate crémeux, a dessert your sweetheart will love on Valentine’s Day!

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The Perfect Valentine's Day Dessert

Recipe of the day