Author Topic: NY Style Pizza Dough by Peter Reinhart  (Read 1205 times)

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Offline TomN

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NY Style Pizza Dough by Peter Reinhart
« on: July 16, 2013, 02:16:12 PM »
This recipe is for three 12" pizzas. My pizza screens are all 14" inch pizza screens (which fit perfect in my oven)  and I like to have three dough balls ready to use in the fridge when I make dough. Can anyone make the adjustments in the recipe for me?  Thank you.
TomN
PS
I have always used beer in my dough making, but I want to give this recipe a try.

http://www.fornobravo.com/pizzaquest/instructionals/59-written-recipes/169-ny-style-pizza-dough.html#comment-1443

Makes three 12-ounce crusts (for 12" pizzas), or two 18-ounce crusts (for 15"-16" pizzas)

5 cups (22.5 ounces) unbleached high gluten flour or unbleached bread flour
1  1/2 tablespoons (1 oz.) honey or 2 tablespoons (1 oz.) sugar
2 teaspoons (0.5 oz.) salt (any kind)
1 1/2 teaspoons (0.18 oz.) instant yeast or 2 teaspoons active dry yeast
3 tablespoons (1.5 oz.) olive or vegetable oil
1 3/4 cups (14 oz.) water, lukewarm
« Last Edit: July 16, 2013, 02:19:42 PM by TomN »


Offline Pete-zza

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Re: NY Style Pizza Dough by Peter Reinhart
« Reply #1 on: July 16, 2013, 02:38:32 PM »
Tom,

You might take a look at Reply 7 at http://www.pizzamaking.com/forum/index.php/topic,8100.msg69678.html#msg69678 , where I converted the Reinhart NY style recipe to baker's percent format for a few versions, including one for a 14" size. My water quantity is a bit higher than for the recipe you posted because there was no water weight specified in the recipe I converted. If you don't mind doing the math, you can come up with your own conversion based on 14 ounces of water. Otherwise, you can used the thickness factor value that I specified for the 14" size in the expanded dough calculating tool to get the ingredients quantities for three 14" pizzas.

Peter

Offline TomN

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Re: NY Style Pizza Dough by Peter Reinhart
« Reply #2 on: July 16, 2013, 03:14:04 PM »
Thank You Peter,

So I will take your recipe and triple the amounts for three 14" pizzas. I am guessing the honey amount is the same as the sugar? (0.69 tbsp X three)

Thank you again,
TomN

http://www.pizzamaking.com/forum/index.php/topic,8100.msg69678.html#msg69678

For purposes of scaling the Reinhart dough formulations for other sizes of pizzas, I suggest using a thickness factor of 0.118 in the expanded dough calculating tool for convenience, for both the sugar and honey versions of the Reinhart dough recipe. For example, for a 14" version using sugar, the dough formulation is as follows:

Reinhart NY Style Dough Formulation for One 14" Pizza--Sugar Version

Flour (100%):      291.74 g | 10.29 oz | 0.64 lbs
Water (64.9067%):      189.36 g | 6.68 oz | 0.42 lbs
IDY (0.70833%):      2.07 g | 0.07 oz | 0 lbs | 0.69 tsp | 0.23 tbsp
Salt (1.75%):      5.11 g | 0.18 oz | 0.01 lbs | 0.91 tsp | 0.3 tbsp
Olive Oil (6.3372%):      18.49 g | 0.65 oz | 0.04 lbs | 4.11 tsp | 1.37 tbsp
Sugar (2.8125%):      8.21 g | 0.29 oz | 0.02 lbs | 2.06 tsp | 0.69 tbsp
Total (176.51473%):   514.97 g | 18.16 oz | 1.14 lbs | TF = 0.118

Note: No bowl residue compensation

Peter

« Last Edit: July 16, 2013, 03:16:04 PM by TomN »

Offline Pete-zza

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Re: NY Style Pizza Dough by Peter Reinhart
« Reply #3 on: July 16, 2013, 04:55:10 PM »
Tom,

Equal volumes of sugar and honey do not weigh the same. So, if you want to use honey instead of sugar in the dough formulation in question, you should use the 4.9333% number, or 14.39 x 3 = 43.2 grams of honey for three 14" pizzas. That comes to a bit over two tablespoons of honey.

All of my calculations are based on the conversion factors embedded in the expanded dough calculating tool. If you would rather that I convert your Reinhart recipe to baker's percent format, I can do that but I would not want to come up with every possible version. You would need to tell me what kind of yeast and oil you would like to use and whether you want to use honey or sugar.

Peter
« Last Edit: July 16, 2013, 06:24:08 PM by Pete-zza »


 

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