Learn how to make the most popular pizza style in America, New York Style Pizza Dough recipe with Anthony Falco
Before you try the recipe, it is my interpretation of a new style, it is not authentic or the ultimate or something similar, it comes from loving this style of pizza and trying to make it through my lens as a pizza manufacturer. I hope you enjoy it and add this style to your library.
1000 grams of flour (90% high protein bread flour and 10% freshly ground whole grains)
600 grams of water (72 F)
150 grams of sourstares or commercial yeast breach (3-5 hours after feeding at room temperature)
40 grams evo)
30 grams of sea salt
Percentage of bakers
100% flour
60% water
15% start
4% extra virgin olive oil
3% sea salt
Prefement instructions
80 grams of high protein or bread flour
70 grams of water
0.5 grams of immediate yeast
In a bowl, add room temperature water and immediate yeast, mix together until dissolved. Add flour and mix vigorously until it comes completely together. Cover the bowl and let it sit at room temperature. Use anywhere from 3-15 hours before making pizza doughza as a replacement for deaf starts.
Step 1. Weigh all ingredients in separate containers, remove 10 grams of water and reserves.
Step 2. In a large mixing bowl add flour
Step 3. In a large mixing bowl, add water and start, divide starts in the water
Step 4. Create to crater in the flour and to start and water mixture In the middle
Step 5. Begin by mixing with only one hand in the middle of the bowl on the clock until the dough is all assembled into a ball with the dough. Because in the olive oil and continues to mix, squeeze the oil into the dough when the ball has just come together and the bowl is clean, stop mixing, cover the bowl with plastic wrap.
Step 6. Rest for 30 minutes.
Step 10. Cover the dough ball and start mixing with your hand, adding the 10 grams of water that had been deposited, slowly add 30 g of sea salt as you mix with your hand.
Step 11. In a large lightly oiled container, add the entire dough ball, cover and rest for 5 hours at room stamps, give a stretch and fold hold halfway through.
Step 12. Remove the entire dough ball and place on a lightly floured surface.
Step 13. MOG very lightly light your hands and using your dough cutter and scale the part the dough begins to 250 grams of dough balls.
Step 14. Form a dough ball by folding it in on itself, sewing the bottom up and creating a smooth ball, be careful to handle the ball quickly and gently for not too much heat.
Step 15. Place the dough balls on the lightly flour half sheet 3 × 2. Flour the surface lightly and cover with plastic wrap and half -plate cover.
Step 16. Proof for 12-18 hours at a cool room temp or unit The dough balls have doubled in size (if the room is warmer proof in less time). Use to make pizza or move to fridge.
Step 17. Dough can be used for up to 48 hours in the refrigerator
Anthony Falco is an international pizza consultant.
>> Explore Pizza dough recipes for top trending pizza strings Including Detroit, New York, Grandma, Sicilian, Chicago thin and deep bowl. <