After spending 3 hours of reading as many posts as I could on NY pizza last night I decided to try canadave's dough recipe..I got started alittle late because of the 4th today but just got it into the fridge at 10pm..
I liked it for my first try because of the measurements..math was never my strength
and breaking down everything into cups and tsp from percentages seemed like a hassle..
I changed it alittle mixing the yeast in with the flour first and just now read Dave's recipe might of called for more yeast compared to Peter's..
one question I have is is there any difference in the amount of yeast if adding ADY compared to instant yeast..
anyway,I was very happy with the out come and noticed what a huge difference it made doing the autolyse method before adding the rest of the flour,salt and oil after 20 min..
why after the countless pizza bread recipes I've tried I've never seen this mentioned?
I kept the dough somewhat wet because that's always worked better for me but was amazed at how elastic it already was..
now comes the pain staking wait for 2 days
I want to try one pie with my marinara sauce and one with uncooked tomatoes just to satisfy my curiosity..
a million thanks go out to all the pizza gurus here who have takin the time to share their knowledge..
I'll let you know how my first batch of canadave's NY dough turns out and in time try out others variations..especially Peter's and varasano's..
PS..is there a simple way to break down the measurements on a calculator from the bakers chart..I only want to make dough with 2 lbs of flour at a time..