0
Napoli & New York Style Pizza
Italian-American cuisineItalian-American
0
Be the first to like this recipeNapoli & New York Style Pizza
This recipe combines elements of Napoli and New York style pizza, focusing on creating a flavorful dough using a poolish starter. It's designed for homemade pizza, offering a next-level pizza dough experience.
- Servings
- 2
- Course
- Main
- Complexity
- Medium
Units:
Scale:
Ingredients
Poolish
- 10 1/7 fl oz room temperature water
- 11oz 00 flour
- 0oz dry yeast(fresh 0oz)
- 0oz honey
New York Style Dough
- 12oz 00 flour
- 11oz semolina rimacinata
- 10 1/7 fl oz cold water
- 1oz sea salt
- 2oz olive oil
- 0oz dry yeast
- poolish
Instructions
Poolish
- Mix water, yeast, and honey together.
- Add the 00 flour.
- Mix until all ingredients are incorporated.
- Leave the poolish at room temperature for 1 hour.
- Place the poolish in the fridge for 16-24 hours.
New York Style Dough
- Combine the 00 flour, semolina rimacinata, cold water, sea salt, olive oil, dry yeast, and the prepared poolish.
- Mix all ingredients for 15 minutes until a cohesive dough forms.
Nutrition
- Servings
- 2
- Serving size (imperial)
- 8.8 oz
| Nutrient | Per serving | Per 100 g | Total (2 servings) |
|---|---|---|---|
| Calories | 750 kcal | 300 kcal | 1,500 kcal |
| Protein | 25 g | 10 g | 50 g |
| Fat | 30 g | 12 g | 60 g |
| Carbs | 100 g | 40 g | 200 g |
Tips
- Ensure your water for the poolish is at room temp for optimal yeast activation.
- Extended cold fermentation of the poolish develops a richer flavor and better crust.
- Mixing the dough for 15 minutes helps to develop the gluten sufficiently for a good chew.
Community activity
Share your CookbackCookbacks
Loading cookbacks…
Comments
Loading comments…