This was another experiment with using up whey from my homemade Greek yogurt.
Adapted from Tender NY-Style Pizza Dough
- 315 gm freshly-milled hard white wheat flour
- 1 1/2 tsp instant yeast
- 1 1/2 tsp sugar
- 1 1/2 tsp salt (regular Morton’s, not iodized)
- 1 c whey, warmed to 120°)
- 2 tbsp olive oil
- 1/4 tsp granulated garlic
Day before baking: Pour 250 gm of flour into bowl of stand mixer. Add yeast, sugar, salt, and granulated garlic and stir to mix. Stir in whey and oil. Should look like mud soup.
Add 125 gm flour and mix with dough hook 4 min. Cover and let rest 10 min.
Divide into 2 balls and coat with oil. Place in covered plastic tubs and refrigerate one and place other in freezer.
On baking day: Take dough out of refrigerator about 5 hours before ready to bake.
Preheat oven (with baking stone in bottom) to 500° for 1 hour before ready to bake. Stretch dough and place onto floured peel.
Top with sauce and cheese and slide onto baking stone. Bake for 3 min. Then turn off oven, turn on broiler to high, and finish baking.
This dough turned out much tougher than I like. I preferred it the second day, after gently reheating it in the microwave. I think the main problem was using too much flour. My dough was too stiff and under-hydrated.
On the plus side, I was reminded of the benefit of a long 1-hour preheating of the baking stone. The bottom of the crust browned better than when I’m stingy on the preheat. I also skipped the parchment paper, which may have helped the bottom brown and crisp more.
I wouldn’t mind using whey again in pizza dough, but I’d go back to my old standby formula instead of this one.