pizza dough for ny style piza

[tinyzip]

I am sorry if this been ask before but does flour types make a difference, bread all, high gluten. I would like to make ny style pizza with home oven, please if anyone can share as what the best recipe. Thanks Mike

[The Dough Doctor]

Traditionally, All Trumps flour is used but the truth is that just about any good bread type flour will work well. Here is a good starting dough formula:
Flour;100%
Salt: 1.75%
Olive oil: 2%
IDY: 0.375%
Water: 63% (70F)

My Dough Management Procedure is presently posted here in an active thread, I suggest using the plastic bag procedure with a cold fermentation period of 48-hours.
Tom Lehmann/The Dough Doctor

[tinyzip]

Thank you for explaining I appreciate very much. Mike

[OHpizzaguy]

I am sorry if this been ask before but does flour types make a difference, bread all, high gluten. I would like to make ny style pizza with home oven, please if anyone can share as what the best recipe. Thanks Mike

If you can find a high gluten flour, it produces that great chew you’d associate with NY style.  I use kyrol flour, others All Trumps. Try some different things & see what you like. It’s an adventure!

[tinyzip]

Thank you!

[OHpizzaguy]

Thank you!

You’re very welcome!  Hope your pizza adventure is going well. I thought I’d share with you a recipe that I’ve been using lately for NY style pies and it’s a dough you can use in 3 hours or do a longer ferment should you choose.  Take a look & see if it interests you!

https://www.pizzamaking.com/forum/index.php?topic=59406

[tinyzip]

Thank you

[skan]

Traditionally, All Trumps flour is used but the truth is that just about any good bread type flour will work well. Here is a good starting dough formula:
Flour;100%
Salt: 1.75%
Olive oil: 2%
IDY: 0.375%
Water: 63% (70F)

My Dough Management Procedure is presently posted here in an active thread, I suggest using the plastic bag procedure with a cold fermentation period of 48-hours.
Tom Lehmann/The Dough Doctor

I can't see the difference with the Napolitan dough. What is it?