Author Topic: Brick oven vs NY style pizza Doughs  (Read 76 times)

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Offline pizzero22

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  • Location: Miami
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Brick oven vs NY style pizza Doughs
« on: Yesterday at 10:25:15 PM »
Hi

I owned a NY style pizzeria. I want to buy a brick oven to have a new pizza style. What about the dough formula ? Can you give me the best formula for  brick oven pizza ?

Offline The Dough Doctor

  • Tom Lehmann
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Re: Brick oven vs NY style pizza Doughs
« Reply #1 on: Today at 01:12:05 AM »
You bet, here's a pretty good one to start with.
Flour: high protein 13 to 14.2%. (All Trumps) 100%
Salt: 2%
Olive oil: 1% (while not traditional I still like to use it to help control moisture migration from the sauce into the crust)
IDY: 0.3%
Water: 68%

Tom Lehmann/The Dough Doctor

Offline pizzero22

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Re: Brick oven vs NY style pizza Doughs
« Reply #2 on: Today at 01:45:55 PM »
Thanks so much Tom !!

Is more simple that my NY Style pizza dough..no sugar, more water and less olive oil. For the NY style I use a high gluten flour. Is new for me the term high protein fluor...any brand suggestion ?