My NY style dough. To calculate the amount of dough needed for each of your other sizes all you need to do is to multiply this number 00884642 by the surface area of each of your other pan sizes.
Flour Pizza peel with course semolina flour or corn meal and stretch dough into a circle onto the pizza peel see Building a Pie header for tips.
New york style pizza dough weight. Then another 12 hours in bulk at 14C 58F. Skip to article content. This dough fermented in bulk at 3C 37F for 48 hours.
You want the flour to hydrate first before adding oil. Dark heavy metal pans are the best to use because they absorb heat quickly and evenly and will produce a crisp golden browned crust. Your inclination to use less dough for NY style is on the money.
A New York-style pizza recipe with extraneous information. L Pizza Ø 34CM 13 INCH Neapolitan L 300 gram dough ball. American M 240 gram dough ball.
Dont add the oil yet. New York Style 070-100. Neapolitan S 160 gram dough ball.
Authentic NY style pizza should be between07 and08 with075 being a good target to shoot for075 for a 15 pizza requires 135 oz. S Pizza Ø 16 CM6 INCH. American S 175 gram dough ball.
Neapolitan M 230 gram dough ball. In this video I explain how I ball my pizza dough. Place your toppings and bake for 8-12.
M Pizza Ø 28CM 11 INCH. Ingredients 4 Cups of Bread Flour 1 and 12 Cups of Warm Water 12 Teaspoon of Instant Dry Yeast 2 Teaspoons of Salt 4 Teaspoons of Olive Oil Steps Add water flour yeast and salt together in a large bowl. Pan size in square inches 153 now multiply this by 00884642 and you have 135 ounces which is the dough weight needed for a 14-inch pizza.
How to Use New York Style Pizza Dough To make the pizzas you will need a 12-inch round pizza pan or a large baking sheet. 10 ounces divided by 11304 00884642 ounce of dough per square inch of pan surface area. 400g or 141oz.
Mix the dough until most of the flour is incorporated. 314 sq in area 20 pizza 706g dough 225gsq. Add the oil and knead dough for 10 minutes.
Remove 250g dough for one pizza and ball. A New York-style pizza recipe with extraneous information. Some typical style ranges are.
Rest for 2 hours before stretching to return to room temperature. The thickness factor of an existing dough can also be calculated from the weight of the dough and the size of pizza made from that dough. Aim for 63- 65 hydration then experiment higher.
153 grams 00 flour 1 cup plus 1 tablespoon 153 grams all-purpose flour 1 cup plus 1 tablespoon and 2 teaspoons 8 grams fine sea salt 1 teaspoon 2 grams active dry yeast. Of dough stretched to 14 gives a thickness factor of10 while a stretching it to 15 gives a factor of09. Best Hydration For Pizza Dough.
Pizza dough generally gets better with higher hydration. You can use this method with your calculator to work out any size pizza depending on how many square inches the pizza pan is whether this is a 10 pizza 16 or any other size you would like to make.