After completing Tony Gemignani's pizza masterclass, I want to share with you his NY style dough recipe and some tips and tricks. Thanks for watching and enjoy!
POOLISH:
47g flour
0.12 yeast
47g warm water
18hours room temp
DOUGH RECIPE:
453g bread flour
9g malt powder
4.5g yeast
295gram water
All poolish
9g salt
5g olive oil
Please watch video for directions for mixing.
MY NORMAL DOUGH RECIPE VIDEO - • Best dough for Home Pi...
HOW TO STRETCH PIZZA DOUGH VIDEO - • Stretch Pizza Dough li...
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2 окт 2024
