bruno's ny style pizza dough recipe
SERVES: 6. It takes into consideration the temperature of the fournil, lab or kitchen, the temperature of the dry ingredients (mainly flour) and the friction factor according to the machine used.

The dough should be at 75/80ºF (24/27ºC). The starch gets converted into sugar, and the protein gets reformed as gluten. Wipe the dough balls with salad oil, and place into plastic dough boxes. If your room temperature is at ≈ 65ºF (18ºC) water should be at 90ºF (32ºC). Flour: (a typical pizza flour with 13.5 to 14% or more protein): 100.00%, Water (with the temperature adjusted to give a finished dough at 80 to 85F): 58 to 65%. Bake flat bread for about 3 min. This dough makes 2 13 - 14 inch pies. Bake on a pizza stone thats been preheated for 15+minutes at 550F for 8-12 minutes. To use the dough balls, remove a quantity from the cooler and allow them to warm at room temperature for approximately 2-3 hours.

Add the IDY to the flour along with the salt and sugar, and begin mixing as directed. The best, BEST, NY style pizza dough recipe I have ever tried (and I have tried a TON). Cross stack the uncovered dough boxes in the cooler for 2 hours as this will allow the dough balls to cool down thoroughly, and uniformly. 17 %. Then suspend the ADY in a small quantity of warm water (105 110F) and allow it to stand for 10 to 15 minutes. If using INSTANT DRY YEAST (IDY) us only 1/3 the amount as compressed yeast.

https://www.thespruceeats.com/new-york-style-pizza-dough-recipe-101630 The dough boxes can then be nested, with the top box being covered. INGREDIENTS Nutrition. teaspoon yeast. 1 1 ⁄ 3. cups room temp water. Dough should freely drop off of dough hook. Gradually add flour a little at a time with mixer running at speed 2 or so. Transfer dough on a floured work surface without deflating it and cut into 3 equal parts and divide dough into nine 10 ounces/300g individual portion for 12/14-inches (30/35cm) diameter pizzas.

Set the speed control to low speed, if using another mixer use the hook attachment, then add yeast and flour. Crusty on the bottom, thin in the middle, puffy & chewy & bubbly around the edges.....putting it here for safe keeping!!

Most yeasty dough should end up with an internal temperature of 77ºF/25ºC (DDT: desired dough temp). At home though, the +6ºC seems to be pretty accurate wether using a stand mixer mixing on medium-high for 7 min or kneading by hand for 10 min. Turn dough out onto lightly oiled surface, divide into 2 balls. Don’t miss out on pizza news, special offers, or insider info with our weekly Additionally, an autolyse period gives the flour time to soak up all the moisture, resulting in more orderly gluten formation. *Autolyse refers to the destruction of a cell by its own enzymes, or “self-splitting”.

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