Making New York City style pizza using poolish method for dough

Опубликовано: 04 Февраль 2020
на канале: Chaz Novit (Charles)

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first draft... will redo in future
latest version of recipe for 13 oz pizza (11 in to 14 inch pizza)

bread flour ( aka high gluten = 13% to 15%)
approx final weight = 13 0z = 369 gms
5 oz water + 8 oz flour*
about 4.5gms salt**
about 1.6gms instant yeast (about 1/2 tsp)**

if you have time, then "poolish" it (aka autolyze)..... take about HALF the flour (about 4oz), and mix in bowl ALL the yeasty water (5oz lukewarm mixed with all the yeast and 3 minutes to dissolve)... and stir together to make a temporary super soggy dough. Let that sit an hour (15 min to 60 min)..........................................................................................................................................................................(tick tock) and then add salt to poolish and mix with mixer or food processor.

Here's an online pizza dough calculator to play with https://www.stadlermade.com/pizza-dou...

remember... all doughs are different in hydration uptake rates.... experiment plus/minus 1/2 oz in water (using 1/4th oz increments).

Peace & Mangia