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Author Topic: pizza dough for ny style piza  (Read 1292 times)

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Offline tinyzip

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pizza dough for ny style piza
« on: January 31, 2020, 10:29:25 PM »
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

Offline The Dough Doctor

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Re: pizza dough for ny style piza
« Reply #1 on: January 31, 2020, 11:58:08 PM »
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

Offline tinyzip

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Re: pizza dough for ny style piza
« Reply #2 on: February 01, 2020, 12:32:49 AM »
Thank you for explaining I appreciate very much. Mike

Offline OHpizzaguy

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Re: pizza dough for ny style piza
« Reply #3 on: February 01, 2020, 08:33:21 PM »
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 youíd associate with NY style.  I use kyrol flour, others All Trumps. Try some different things & see what you like. Itís an adventure!
Pizza brings people together!

Offline tinyzip

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Re: pizza dough for ny style piza
« Reply #4 on: February 01, 2020, 10:44:11 PM »
Thank you!

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Offline OHpizzaguy

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Re: pizza dough for ny style piza
« Reply #5 on: February 07, 2020, 04:51:22 PM »
Thank you!
Youíre very welcome!  Hope your pizza adventure is going well. I thought Iíd share with you a recipe that Iíve been using lately for NY style pies and itís 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
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Offline tinyzip

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Re: pizza dough for ny style piza
« Reply #6 on: February 09, 2020, 01:04:45 AM »
Thank you

Offline skan

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Re: pizza dough for ny style piza
« Reply #7 on: May 06, 2020, 08:43:29 PM »
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?

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