A couple people have been asking me for my latest "Recipe" for
NY Pie dough, so, here goes.
1 1/2 C Bread Flour
1 1/3 C Room temp water
1 tsp IDY
Mix flour and yeast together in bowl, add water, mix well, cover with plastic and let ferment at
room temp for 4 to 5 Hrs.
All the poolish.
1 1/2 C to 1 3/4 C bread flour.
1 Tbsp Barley malt syrup or Honey.
1 tsp IDY.
1 1/2 tsp Kosher Salt or 1 tsp table salt.
Put poolish in mixer bowl.
Add barley malt syrup or honey.
Mix till blended well.
Add 1 1/2 C flour and Salt and mix well at low speed.
Gradually add flour a little at a time with mixer running at speed 2 or so.
What you are looking for is, for your dough to clear the sides of the
bowl, but not the bottom. When this happens, no more flour.
Knead at medium speed for about 5 minutes. Dough should freely drop off
dough hook. (almost run)
This is a very loose (high hydration) dough. Bill, SNFM has posted a video on
YouTube on dough handling, my dough appears almost identical to his.
You can find a link to it under "Neapolitan" section.
Put dough into an oiled bowl, cover with plastic and let rise 1 1/2 Hrs.
at room temp.
Turn dough out onto lightly oiled surface, divide into 2 balls.
Transfer balls to lightly floured surface, dust lightly with flour,
cover with plastic and let rise 1 1/2 Hrs.
Make skins from balls. This dough makes 2 13 - 14 inch pies.
Do not use a rolling pin when forming your skins it will degas the dough
far too much. I use a slap and then stretch over the backs of my hands.
I bake pies made with this dough in an electric oven at 550 on a stone
and it gives me fantastic oven spring, with a slightly crispy outside and
a soft and chewy inside.
Please bear in mind that the final amount of flour in this dough is approximate
and that, for me it varies with the humidity, season, temp and just about
whatever variable you can think of.
Once you get it right once based on look and feel you will not be too concerned with
the exact amount of flour, but will readily be able to duplicate it every time just
by varying that amount. Remember start wet, and add flour slowly. You can
always add more if needed, but can't remove any. Adding more water at that
point can almost always be disastrous.
One more thing, for nice browning I always spray the edges of the crust on
my pies with EVOO right before they hit the stone. I don't like adding the oil
to the dough as it changes the texture of the crust to, too much of a bready texture
for my taste.
If you want to see a couple pies made with this method, see my last few
posts under this section.
If you give this a try, please let me know what the results were.