Recipe:
NY Style Pizza
Poolish (Day 1):
Warm Water: 50g
Active Dry Yeast: 1g
Bread or AP Flour: 50g
*Pinch of Sugar
Mix up into a paste like texture
Place in Container, Cover it up
Leave out in Room Temp for 24 hours
Dough (Day 2):
Warm Water: 180g
Active Dry Yeast: 4g
Sugar: a pinch
*(Add Warm Water and Active Dry Yeast to a Container
Stir it up, let it sit for about 15 minutes)
After 15 minutes, you should see bubbled in the water.
Add Oil & the Poolish from yesterday, and stir it.
Bread Flour: 315g
Salt: 8g
Sugar: 10g
Olive Oil: 10g
(Mix these ingredients in a big bowl)
(Add the other ingredients into this, and mix/stir for 10 too 20 minutes)
(Knead it the dough to make it smooth).
Form a big ball
Cover up the Dough Ball with a Container or Bowl
Ferment for 45 Minutes.
Divide it up to about 300G each.
Form 2 Dough Balls
Place it in a sealed container that is oiled, place lid on it, and let it proof in the Fridge for 1 to 5 days.
When your ready to make pizza.
Take the Pizza dough out, and place a damp towel over it while it is in the bowl or container, and let it sit out for about 1 hour or when it reaches room temperature.
Form your pizza dough and make a pizza pie!
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