Author Topic: Standard NY Style  (Read 2921 times)

0 Members and 1 Guest are viewing this topic.

Offline Sartanely

  • Registered User
  • Posts: 37
Re: Standard NY Style
« Reply #40 on: November 25, 2013, 05:25:09 PM »
Funny. I just made a pizza for the first time in a few months, out of dough that I mixed for 3 minutes, and I feel like I should have mixed for at least another minute. The pizza was not so pretty, but it tasted good. Yours looks much better than mine. I did take a few pics, but I don't know if I'm gonna share them.

I did exactly as in your blog except used less yeast by mistake and I was worried but was surprised that the pies came out the way I likes it. Light, airy and less chewy. I do used the all trump bromoted flour for the first time. Maybe that made a deference. Next time I try with KABF.

Offline Aimless Ryan

  • Registered User
  • Posts: 2076
  • Location: Grove City (Columbus), Ohio
    • Snarky
Re: Standard NY Style
« Reply #41 on: November 25, 2013, 10:21:27 PM »
Very surprised. Without looking, I'm thinking I said to use 58% hydration in that post. Today's dough was 62% hydration, and it was what I'd consider a little too stiff. Right now I can't imagine how stiff it would have been if I had gone with 58% hydration. I intend to increase the hydration to 64% for my next batch.