A D V E R T I S E M E N T


Author Topic: Water Temp for NY Style  (Read 138 times)

0 Members and 1 Guest are viewing this topic.

Offline Marines75

  • Registered User
  • Posts: 9
  • I Love Pizza!
Water Temp for NY Style
« on: September 11, 2019, 01:22:30 AM »
HI Guys,

First time posting here. There is a lot of information so please excuse me with a redundant question. When using To, Lehmans NY Dough Recipe and when mixing by hand what should the water temp be to get a dough temp between 80-85 degrees. Keeping in mind I am using IDY and room is about 70%. I have seen some people use ice cold water and some use hot water. Any advice would be truly appreciated.

Thanks again!

Steven

Offline The Dough Doctor

  • Tom Lehmann
  • Lifetime Member
  • *
  • Posts: 5494
  • Location: Manhattan, KS
    • Dough Doctor
Re: Water Temp for NY Style
« Reply #1 on: September 11, 2019, 02:11:29 PM »
Steven;
I will assume your room temperature is 70F. which is pretty normal, so you will need to use water at about 65F to achieve a targeted finished dough temperature on the 80 to 85F range. The easiest way to find the desired water temperature for a targeted finished dough temperature in the 80 to 85F range is to subtract the flour temperature from 145 which will give you the approximate desired water temperature.
Tom Lehmann/The Dough Doctor

Offline Marines75

  • Registered User
  • Posts: 9
  • I Love Pizza!
Re: Water Temp for NY Style
« Reply #2 on: September 11, 2019, 02:38:44 PM »
Thank you so much. Really appreciate the reply! I am trying the recipe tonight for Saturday dough.

A D V E R T I S E M E N T