The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Help with NY pizza crust

AramS's picture

Help with NY pizza crust

Hi all,

i ran into a problem making Reinhart's New York pizza dough from American Pie. I don't make pizza often, but I have made it before with good success. Last time, the dough was not very extensible. When I tossed it it got large, but then sprung back. The result was a small pie. I made three in a row, separated by at least a half hour, and the last was no better than the first. The crust showed signs of decent air pockets, but it was thick and bread-like. 

King Arthur bread flour was opened the week before, and dated way in the future. Instant yeast package was  purchased and opened about a week beforehand, and kept in a jar in the freezer. Water was a tick over 70 degrees, per Reinhart's recipe. I've never had luck kneading with a mixer, so I mixed by hand, rested 5 minutes per Reinhart, then kneaded by hand. I think that previously,  it took me about 15 minutes to get a windowpane, but this time it took over a half hour (and maybe could have used more work?) Rested it 15 minutes in ziplocks, then refrigerated until the next day.

Any thoughts?

Thanks all,


isand66's picture

How long did you let the dough rest and come to room temperature before shaping?  Yiu may need to let it get warmer before shaping.

AramS's picture

Two hours from the fridge to tossing the first one.

HansB's picture

Not sure how it affected the dough but you only need to knead until you get a smooth dough ball. I have never kneaded to windowpane. The gluten will develop during tha cold ferment. What was your IDY percentage? For the most pizza info on the internet check out