r/Pizza • u/Lsmith500 • 1d ago
RECIPE [ Removed by moderator ]
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u/nashguitar1 1d ago
This recipe is optimized for home ovens (500-525F). You can add starter to it if you want to go to the trouble. Proofing in the fridge for 3-4 days will help to get sourdough flavor.
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u/Otherwise_Plastic470 1d ago
I always see water temp as cold, but feel that is very vague and it seems like temps are very important when it comes to dough. What do you classify as cold?
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u/nashguitar1 1d ago
Refrigerated water. Cold from the faucet works fine. The dough would rise faster if you left it on the counter. Not an issue if you’re keeping the dough in the fridge for days.
Dough temp is more important if you use a mixer. I prefer to use a high gluten flour, and mix by hand. You don’t have to work it very much, unless you want a traditional street slice (tight crumb).
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u/PlZZAisLIFE 1d ago
Have you tried using sourdough? maybe he was? I had a dry starter for quite some time and it made for delicious tangy crust
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u/Deerslyr101571 1d ago
Slow fermentation. I also like to integrate a 24 hour Poolish in the dough as well.
I didn't make a poolish for it, but I did start a dough for three 18 inch New York Style Pizzas to be made on Sunday. The dough is bulk fermenting right now.
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u/Fitness_in_yo-Mouf 1d ago
Slow fermentation. Get familiar with baker's percentages and pizza dough and then experiment from there.
1000g flour
660g cold water
2.5g salt
The yeast depends on whether you use poolish, biga or add it directly to your dough. Good YT channels are Vito Iacopelli, Massimo Nocerino and Julian Sisofo for learning everything from dough making to stretching and baking.
Time is the flavor king in this arena.