Kenji\u2019s NY Style pizza dough<\/a>.<\/p>\nI like that this dough is the middle ground between turning the dough making process into some kind of meditation and whipping together a fast-rising, but ultimately flat-tasting dough. This dough is minimal effort, high return.<\/p>\n
That\u2019s not to say there aren\u2019t other good pizza dough recipes out there, but for my money, Kenji\u2019s dough is fast, easy and delicious. No need to plan three days ahead and make a poolish one day, the dough the next and then let it sit for a day.<\/p>\n
![\"kenji's](\"https:\/\/dailywaffle.com\/stage1\/wp-content\/uploads\/2015\/07\/kenjis-ny-style-pizza-dough-balls_dailywaffle.jpg\")
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No, let\u2019s just weigh the dry ingredients, throw them in a food processor, add the water and olive oil, and let it beat itself up for 30 seconds.\u00a0\u00a0 Divide it up into three dough balls, throw it in the fridge, go to work and come back eight to 10 hours later that much closer to pizza.<\/p>\n
People too often disregard the importance of a good crust. If after you\u2019ve eaten a pizza, you have crust edges scattered around your plate, it\u2019s not the right recipe. You shouldn\u2019t be able to slap some sauce, cheese and pepperoni on a piece of cardboard and not be able to tell the difference. Flavor is important.<\/p>\n
Kenji\u2019s recipe builds flavor by letting it develop as the dough cold-ferments in the fridge. My only amendment to the recipe has been to further boost the flavor by adding 2 t. of diastatic malt powder, an idea that came from Tony Gemignani\u2019s book. Aside from its flavor-boosting powers, it also purports to extend the life of the dough.<\/p>\n
And, I have no idea how to wrap up a post analogizing underwear and pizza dough. So, I’ll\u00a0just stop there.\u00a0Now, the recipe.<\/p>\n\t\r\n\t
![\"kenji's](\"https:\/\/dailywaffle.com\/stage1\/wp-content\/uploads\/2015\/07\/kenjis-ny-style-pizza-dough_dailywaffle.jpg\")