Author Topic: Go to NP dough recipe (Read 927 times)

csafranek · « **on:** January 13, 2013, 06:15:26 PM »

So what is everyone's go to NP pizza dough recipe for WFO NP pizzas?

TXCraig1 · « **Reply #1 on:** January 13, 2013, 06:22:10 PM »

http://www.pizzamaking.com/forum/index.php/topic,20477.msg202047.html#msg202047

csafranek · « **Reply #2 on:** January 14, 2013, 05:49:21 AM »

Let me clarify dough without the use of natural starters. I am looking for dough with IDY and such. I'm just getting ready to start NP pizzas and attempting to make my own sour dough culture is a little bit down the road for me. I intend to get there just not yet. Thank you

andreguidon · « **Reply #3 on:** January 14, 2013, 05:57:23 AM »

go with the AVPN foolproof formula.

1L Water
1.650 to 1800 Kg Flour (depends in how strong the flour is)
50 to 55g Salt
3g of CY or 1g of IDY

2h bulk, 6h balled all Room temp.

Dieter01 · « **Reply #4 on:** June 14, 2013, 05:06:35 PM »

I finished building my WFO last week and plan to bake my first pie this Monday. I plan to use CF, not a sourdough variety (this time around anyway...).

Got a good starting point ?

TXCraig1 · « **Reply #5 on:** June 14, 2013, 05:17:39 PM »

Quote from: Dieter01 on June 14, 2013, 05:06:35 PM

I finished building my WFO last week and plan to bake my first pie this Monday. I plan to use CF, not a sourdough variety (this time around anyway...).

Got a good starting point ?

Do you mean CY?

http://www.pizzamaking.com/forum/index.php/topic,21730.0.html

andreguidon · « **Reply #6 on:** June 14, 2013, 05:23:29 PM »

Quote from: andreguidon on January 14, 2013, 05:57:23 AM

go with the AVPN foolproof formula.

1L Water
1.650 to 1800 Kg Flour (depends in how strong the flour is)
50 to 55g Salt
3g of CY or 1g of IDY

2h bulk, 6h balled all Room temp.

Pizza Napoletana · « **Reply #7 on:** **Today** at 07:28:45 PM »

Quote from: andreguidon on June 14, 2013, 05:23:29 PM

go with the AVPN foolproof formula.

1L Water
1.650 to 1800 Kg Flour (depends in how strong the flour is)
50 to 55g Salt
3g of CY or 1g of IDY

2h bulk, 6h balled all Room temp.

Out of curiosity, yesterday I implemented Andre's AVPN dough recipe. Unfortunately, my Caputo "00" Pizzeria flour had gone bad, so I used Caputo "00" Extra flour. The bake results came out better than I expected. They were not anything spectacular, but not bad for an 8-hour (2+6) dough. This is definitely not my style. Good day!

Omid