NY Style Dough Recipe 60%
Added 2025-03-12 00:23:41 +0000 UTCNY Style Dough Recipe (60% Hydration):
Poolish Starter:
100g 00 flour
100g cool tap water
1/4tsp yeast
Dough:
190g 00 pizza flour ( I use Caputo Red bag)
15g salt
303g cool tap water
382g bread flour (I use King Arthur)
Rest times:
6hr Room temp fermentation
1-7 days cold fermentation (I usually do 3-5 days)
2hr room temperature to warm up
60-90min rest after balling dough
Comments
It depends which style your baking. I have specific instructions for each but if you're using a baking steel preheat to 550F and bake for 5 minutes directly on the steel then 3 minutes on the screen. Or just 7-8min on the steel
Pizz of Art
2025-03-30 00:18:53 +0000 UTCWhat temperature
Jh Zh
2025-03-27 06:40:33 +0000 UTCHow long to bake
Jh Zh
2025-03-27 06:40:16 +0000 UTC
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