Author Topic: First Post For Me Dough Recipe?  (Read 997 times)

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Offline Wine O

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First Post For Me Dough Recipe?
« on: September 24, 2010, 08:07:07 PM »
I have been making pizza for years at home and just discovered this website  ;D  so I am sure this has been asked a million times already any recipes  for creating NY style pizza dough. I have been searching through pages and pages here and thought someone might make it easier and say BOOM here is a link for a good dough. My pizza come out good but no matter what I do the dough never tastes like a pizzeria dough, so I am happy to be a member here and this looks like a GREAT website to learn from THANKS. :chef:  

                    


Offline Essen1

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Re: First Post For Me Dough Recipe?
« Reply #1 on: September 24, 2010, 08:10:34 PM »
Wine O,

Welcome aboard. Or should I say welcome home?  ;D

Anyway,

Peter (Pete-zza) recently compiled a great collection of NY-style doughs and formulas. You might want to read through those posts and if you have any questions, just ask.

http://www.pizzamaking.com/forum/index.php/topic,11860.0.html

Or this one here:

http://www.pizzamaking.com/forum/index.php/topic,576.0.html
« Last Edit: September 24, 2010, 08:12:42 PM by Essen1 »
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

http://thehobbycook.blogspot.com/

Offline Wine O

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Re: First Post For Me Dough Recipe?
« Reply #2 on: September 24, 2010, 08:19:36 PM »
Now thats service THANKS  ;D


 

Offline Wine O

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Re: First Post For Me Dough Recipe?
« Reply #3 on: October 01, 2010, 03:06:30 PM »
Wow so many recipes to choose from but does anyone have one that blows the typical dough recipe away? Do most pizza shops make their dough days in advance?  I know your all saying we heard these questions a million times  :-D

Offline Pete-zza

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Re: First Post For Me Dough Recipe?
« Reply #4 on: October 01, 2010, 03:57:30 PM »
Wine O,

Since you posted in the NY style board, I assume that you are interested in a NY style. There are many versions of that style on the forum, and you are unlikely to get unanimity on any specific recipe, but I recently put together a collection of NY style dough recipes on the forum (other than the Lehmann NY style recipe). The collection is at http://www.pizzamaking.com/forum/index.php/topic,11860.msg110288.html#msg110288. For a compilation of Lehmann NY style dough recipes, you can check out http://www.pizzamaking.com/forum/index.php/topic,1453.0.html, although there are many other recipes that are derivatives of the Lehmann recipe. Maybe you can look at the photos in the posts/threads referenced in the collections to see if a particular pizza especially strikes your fancy. If popularity is a good screen, I would say that one of the most popular NY style dough recipes on the forum is the one by Glutenboy, which is at the top of the list of the NY style collection.

Most pizza operators who specialize in the NY style rarely go beyond 2 days of cold fermentation, maybe three. I have read of operators who have gone out as far as about six days but that is rare. There are also some pizza operators who make and use their doughs the same day.

Peter
« Last Edit: October 01, 2010, 03:59:07 PM by Pete-zza »

Offline Wine O

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Re: First Post For Me Dough Recipe?
« Reply #5 on: October 01, 2010, 04:07:52 PM »
Thanks Peter  ;D

Offline dmcavanagh

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Re: First Post For Me Dough Recipe?
« Reply #6 on: October 01, 2010, 11:06:25 PM »
Welcome aboard Wine O, you'll meet some great people here and learn a lot about pizza also. ;)
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