I usually make Tony G’s New York dough. I bought my mom the Costco outdoor pizza oven this year. She’s fairly impatient with dough & she’s got arthritis, so I figured Kenji’s 24 hour dough might suit the bill.
I ran with the recipe with my home oven, the weather has been bad here. So I ran with it. I used Tony G’s pizza sauce & had a mix of the Molinari’s piccolo pepperoni & their standard pepperoni. I ended up using a mix of Monterey Jack & Munster, our market was out of full fat/ low moisture mozzarella
Personally, I’m going to stick with the Pizza Bible recipe, but the Kenji dough will probably work out better than other recipes I’ve tried for quicker doughs and less kneading
The crust definitely held up. The structure was foldable & sturdy. The crust had good crust, but I felt there was way too much yeast., it had that higher alcohol taste
V
by kitchenjudoka
2 Comments
This came out to 16 inch, used the screen tray too. And I used a scale over volume measuring
How many ounces was your dough ball for one pizza?