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Recipe

Neapolitan and New-York pizza dough

— • — • Italian (Neapolitan/New York)

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Poolish-based recipe for Neapolitan / New-York style pizza dough. Make a poolish, refrigerate 16–24 hours, then combine with flours, cold water, salt, oil and yeast and mix about 15 minutes.

Source:
Neapolitan and New-York pizza dough image 1
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Ingredients

Poolish

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

New-York Style

  • 330g 00 flour
  • 300g semolina (rimacinata)(rimacinata semolina)
  • 300ml water(cold water)
  • 30g sea salt
  • 50g olive oil
  • 5g dry yeast
  • poolish preferment(prepared poolish (see Poolish))

Instructions

Poolish

  1. Combine room temperature water with dry yeast and honey and mix to dissolve.
  2. Add 00 flour to the water mixture.
  3. Mix until evenly incorporated to make a loose batter (poolish).
  4. Leave at room temperature for 1 hour.
  5. Place poolish in the refrigerator and ferment for 16–24 hours.

New-York Style

  1. Combine 00 flour and semolina in a mixing bowl.
  2. Add cold water, sea salt, olive oil, dry yeast and the prepared poolish.
  3. Mix thoroughly for about 15 minutes until a smooth, elastic dough forms.

Tips

  • Prepare the poolish ahead: mix and refrigerate 16–24 hours to develop deeper flavor.
  • Mix the final dough thoroughly (about fifteen minutes) to develop gluten and strength.
  • Bring dough to room temperature before shaping and bake on a very hot surface for crisp crust.

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