Author Topic: What temperature water for New York street pizza dough?  (Read 1481 times)

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Offline Jah Pizzafari

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What temperature water for New York street pizza dough?
« on: September 28, 2011, 08:49:49 PM »
What temperature do you all recommend for the water when making dough for New York neighborhood-style pizza?  Thanks!


Online Pete-zza

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Re: What temperature water for New York street pizza dough?
« Reply #1 on: September 28, 2011, 09:04:23 PM »
Pizzafari,

Water temperature depends on many factors. See, for example, Tom Lehmann's article at http://www.pmq.com/mag/2003spring/tom_lehmann.shtml.

Peter

EDIT (5/15/14): Since the link to the above Lehmann article is no longer operative, see the Wayback Machine link to the same article at http://web.archive.org/web/20070502014430/http://www.pmq.com/mag/2003spring/tom_lehmann.shtml

Offline Jah Pizzafari

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Re: What temperature water for New York street pizza dough?
« Reply #2 on: September 28, 2011, 09:09:28 PM »
Thanks Peter!  Can you also direct me to where I can learn how to use a poolish, more specifically a poolish for a New York neighborhood-style pizza?  Though I am not sure if, when using a poolish, the style of pizza matters.  Gracias!

Online Pete-zza

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Re: What temperature water for New York street pizza dough?
« Reply #3 on: September 28, 2011, 09:12:46 PM »
Pizzafari,

At the end of Tom Lehmann's article, there is a reference to a chart for determining water temperature. You can see an example at http://www.pizzamaking.com/forum/index.php/topic,11726.msg108395.html#msg108395.

Peter

Online Pete-zza

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Re: What temperature water for New York street pizza dough?
« Reply #4 on: September 28, 2011, 09:15:53 PM »
Pizzafari,

You will get a PhD on the use of a poolish for the NY style pizza at this thread: http://www.pizzamaking.com/forum/index.php/topic,9908.msg86106.html#msg86106.

Peter

Offline Jah Pizzafari

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Re: What temperature water for New York street pizza dough?
« Reply #5 on: September 28, 2011, 09:49:34 PM »
Thank you kind sir!