YES,you read this right,this is a 1 inch NY style dough ball!!!! I did this for fun.I should have made a pizza with it,now that I think about it.
I was making several different doughs today,for my NY style pies,and I decided to take a small sample,to see what it would do after a 2 hour warm rise,after it came out of the bread machine.I had fun stretching the dough to window pane as well,despite being so small and thin!!
With one recipe,I made a 14 inch dough,I took the sample from.
Here is the recipe I made the dough with.
KABF.(King Arthur Bread Flour)
Flour (100%): 231.04 g | 8.15 oz | 0.51 lbs
Water (63%): 145.56 g | 5.13 oz | 0.32 lbs
IDY (1.0%): 2.31 g | 0.08 oz | 0.01 lbs | 0.77 tsp | 0.26 tbsp
Salt (2.0%): 4.62 g | 0.16 oz | 0.01 lbs | 0.83 tsp | 0.28 tbsp
Oil (2.0%): 4.62 g | 0.16 oz | 0.01 lbs | 1.03 tsp | 0.34 tbsp
Sugar (2.0%): 4.62 g | 0.16 oz | 0.01 lbs | 1.16 tsp | 0.39 tbsp
Total (170%): 392.77 g | 13.85 oz | 0.87 lbs | TF = 0.09
I took a tiny portion of the dough,balled it,and let it warm rise in the room for 2 hours covered.
The rest of the dough was balled and went into the fridge as well to use 2 days from now.
Here are the pics of my 1 inch dough ball after a rise.