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Author Topic: How I make my NP dough  (Read 323236 times)

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Offline graystones11

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Re: How I make my NP dough
« Reply #800 on: February 15, 2022, 06:26:24 PM »
What is the reasoning behind withholding 1/3 of the water until after the dough is mixed for a while? I ask because most of the neapolitan recipes I find, like this one from Vincenzo Iannucci, actually reverse the strategy and say to withhold some of the water until the dough is well kneaded, adding the rest of the water at the end. The logic there is that with a firmer dough, the dough is "worked" more by the dough hook before adding the reserve water at the end to get the ratio right.

Did you get this idea from Jeff Varasano's Famous New York Pizza Recipe?
« Last Edit: February 15, 2022, 06:49:47 PM by graystones11 »

Offline TXCraig1

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Re: How I make my NP dough
« Reply #801 on: February 15, 2022, 07:19:19 PM »
I don't do that any more. It doesn't accomplish anything.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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