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Recipe

Napoli & New York pizza dough (poolish + New York style)

— • — • Italian (Neapolitan/New York)

Orphaned recipes

Two-part pizza dough: a poolish pre-ferment (refrigerated 16–24 hrs) and a New-York style dough using the poolish, mixed ~15 minutes.

Source:
Napoli & New York pizza dough (poolish + New York style) image 1
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Ingredients

Poolish

  • 300ml water(room temperature)
  • 300g 00 flour
  • 5g dry yeast(or 10 g fresh yeast)
  • 5g honey

New-York Style

  • 330g 00 flour
  • 300g semolina (rimacinata)
  • 300ml water(cold)
  • 30g sea salt
  • 50g olive oil
  • 5g dry yeast
  • poolish(use prepared poolish from Poolish group (refrigerated 16–24 hrs))

Instructions

Poolish

  1. Combine room-temperature water, dry yeast and honey in a bowl.
  2. Add 00 flour to the liquid mixture.
  3. Mix until the flour is fully incorporated.
  4. Leave the poolish at room temperature for 1 hour.
  5. Transfer poolish to the fridge and rest for 16–24 hours before using.

New-York Style

  1. Place 00 flour, semolina rimacinata and sea salt in the mixing bowl.
  2. Add cold water, olive oil, dry yeast and the prepared poolish to the dry ingredients.
  3. Mix thoroughly and knead/mix for about 15 minutes to develop the dough.

Tips

  • Prepare the poolish a day ahead: 1 hour at room temperature then refrigerate 16–24 hours.
  • Use cold water and a 15‑minute mix to develop gluten for a chewy, New‑York style crust.
  • Cold-fermented dough improves flavor; bake on a preheated stone or steel for best crust.

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