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Author Topic: Basic NP dough recipe  (Read 603 times)

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Offline Gluten4punishment

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Basic NP dough recipe
« on: December 22, 2019, 01:57:17 PM »
Iíve never made NP dough before but have a friend with a big wood fired pizza oven that he had built in his backyard

He tells me it gets up to about 900deg and asked if I could make some dough to bring over to try in it.

I guess he orders his dough from a place in New York but wants to start making his own.

So what is a basic recipe using  yeast ?  Thanks

Offline wotavidone

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Re: Basic NP dough recipe
« Reply #1 on: December 22, 2019, 02:16:12 PM »
1000g plain white flour with no additives of any kind (100%)
600g water (60%)
25g salt (2.5%)
1/4 tsp (~1g) instant dry yeast (0.1%)

Offline TXCraig1

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Re: Basic NP dough recipe
« Reply #2 on: December 22, 2019, 03:58:30 PM »
By "no additives," he specifically means no malted barley flour or "enzymes" on the ingredient statement.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Gluten4punishment

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Re: Basic NP dough recipe
« Reply #3 on: December 22, 2019, 04:17:05 PM »
By "no additives," he specifically means no malted barley flour or "enzymes" on the ingredient statement.
Thanks, so use 00 flour like Caputo ? Also no oil correct?   How long should I cold ferment? That doesnít seem like enough yeast

Offline BostonJohn13

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Re: Basic NP dough recipe
« Reply #4 on: December 22, 2019, 06:50:18 PM »
Try the PizzApp+ , its a good resource for the general ratios.

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Offline wotavidone

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Re: Basic NP dough recipe
« Reply #5 on: December 23, 2019, 11:30:21 PM »
That doesnít seem like enough yeast
I generally do 18 hours at room temp on the kitchen bench followed by 4-6 hours in balls.
But you have to experiment - it wouldn't surprise me a bit if room temperature here in Oz at the moment actually killed a cold climate yeast.
The other day I walked into my back lobby and breathed a sigh of relief at how cool it was - only 100F, which was a joy after being outside for an hour or so.

Offline Gluten4punishment

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Re: Basic NP dough recipe
« Reply #6 on: December 24, 2019, 08:33:58 AM »
I generally do 18 hours at room temp on the kitchen bench followed by 4-6 hours in balls.
But you have to experiment - it wouldn't surprise me a bit if room temperature here in Oz at the moment actually killed a cold climate yeast.
The other day I walked into my back lobby and breathed a sigh of relief at how cool it was - only 100F, which was a joy after being outside for an hour or so.

18 hours at room temp? What is the room temperature?

Offline wotavidone

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Re: Basic NP dough recipe
« Reply #7 on: December 24, 2019, 02:31:32 PM »
18 hours at room temp? What is the room temperature?
Well it depends. Last time I made some dough it was 25C/77F
The other day it was 38C/100F
Hence the "but you have to experiment" comment.
On a hot day I use a 1/4 teaspoon or less of yeast.
On a cold day, might use 1/2 teaspoon or more.
The water comes straight from the tap, so its temperature varies with the weather, too.
Then, if I use the machine with the dough hooks, that heats the dough as it works, in a way you'd not see mixing by hand.
All these things come into play and i confess I no longer pay much attention - seems to be a subconscious thing now.
The redipe I gave is a basic recipe that you'll have to optimise for your conditions.

Offline wotavidone

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Re: Basic NP dough recipe
« Reply #8 on: December 24, 2019, 02:33:53 PM »
Also, it will depend on what yeast you can get, or want to use.
interesting Tom Lehmann article.
https://www.pizzatoday.com/departments/in-the-kitchen/yeast-performance/
« Last Edit: December 24, 2019, 02:40:06 PM by wotavidone »

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