Go to NP dough recipe

[csafranek]

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

[TXCraig1]

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

[csafranek]

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]

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]

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]

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]

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.