![]() ![]() Cold proofing for those who aren't familiar, is the act of refrigerating dough in order to slow the yeast development, this in turn causes other enzymes within the yeast to develop more flavour in the dough. The difference however is that NY dough uses primarily bread flour, and for the most part pizzerias appear to make use of cold proofing. Which makes coming up with a recipe a very difficult task, especially for someone in Yorkshire not in New York! Based on the research I've done, I believe that NY-style pizza draws its origins from Italian thin crust, a dough made with a blend of flours, and a small percentage of oil, cooked at lower temperatures than Neapolitan for longer. Two pizzerias in NYC will have radically different doughs, one might be using direct yeasted dough with Bread flour, another may be using a preferment with a mix of wholemeal and 00. The problem is, that there is no standard, no template, like there are with other styles. ![]() I've spent a long time trying to work on an NY-style dough, with lots and lots of experimentation. This may appear confusing at first but it’s really quite simple.įlour is always 100%, all other ingredients are a percentage of that, so if our recipe called for 1000g of flour, and 60% water (usually referred to as the “hydration”) it would be 600g, if we wanted to double this, we would just scale the ingredients, but the ratios would remain the same. What this means is that the recipe is easily scalable if you want to make 1 pizza or 100, because everything is built off a percentage. All the dough recipes in this Mozzafella collection are based on a simple principle called baker's percentages. ![]()
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