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HOMEMADE NEW YORK STYLE PIZZA
Part 1 – T-1 cooking dayKing Arthurs Flour (100%): 747.14 gWater (68%): 508.06 gIDY (5%): 3.74 gSalt (2.25%): 16.81 gTotal (170.75%): 1275.75 gSingle Ball: 425.25 g Steps: Part 2 – cooking day
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HOW TO MAKE ROSEMARY FOCCACIA WITH ONIONS
INGREDIENTS2 tbsp. olive oil2 medium onions, chopped2-3 sprigs rosemary1½ tsp. active dry yeast1/4 cup warm water1/2 tsp. sugar1/4 cup olive oil1 1/4 cup warm water (110° to 115°)1/2 tsp.salt3 to 4 cups full strength flour STEPS
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HOW TO MAKE A NEAPOLITAN PIZZA DOUGH (DIRECT METHOD)
Dough recipe:00 flour – 650 grWater – 455 mlInstant dry yeast – 2 grSalt – 16 gr1.5g honey Cooking Day:
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HOW TO MAKE A NEAPOLITAN PIZZA DOUGH (50% BIGA)
BIGA: 110ml. Water cold220g. flour cold0.6gr. dry yeast DOUGH: All Biga, 220g flour220g. water13.2g salt0.6gr. Yeast T-2 Days to cooking day, make BIGA: T-1 Cooking day: Cooking day, make neapolitan dough:
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HOW TO MAKE A NEAPOLITAN PIZZA DOUGH (25% POOLESH)
Poolish90g water90g flour1.5g yeast1.5 honey Dough210g water375g flour12g salt Notes: Makes 260g dough ball – 3 pies, and is 65% hydration. T-1 Days to cooking day, make poolish: Cooking day:
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HOW TO MAKE NEAPOLITAN PIZZA DOUGH (ACTIVE YEAST METHOD)
Fresh Yeast Active Yeast30g water 5g dry yeast60g 00 flour Dough300g water464g flour9g salt9g prepped active yeast Makes 3 pies: T-3-7 Days to cooking day, make dry yeast: T-1 Day to cooking day, make neapolitan dough: Cooking day: prepare and cook: