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Recipe

Neapolitan/New York Pizza Dough (with Poolish)

— • — • Italian-American

Orphaned recipes

Poolish starter and New-York style dough using 00 flour and semolina; poolish ferments 1 hour at room temp then 16–24 hours refrigerated. Mix dough ~15 minutes.

Source:
Neapolitan/New York Pizza Dough (with Poolish) image 1
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Ingredients

Poolish

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

New-York Style

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

Instructions

Poolish

  1. Combine room-temperature water with the dry yeast and honey until dissolved.
  2. Add 00 flour and mix until incorporated to form the poolish.
  3. Leave the poolish at room temperature for 1 hour, then place in the fridge for 16–24 hours.

New-York Style

  1. Combine 00 flour, semolina (rimacinata), cold water, sea salt, olive oil, dry yeast, and the prepared poolish.
  2. Mix the dough thoroughly for about 15 minutes until well developed.

Tips

  • Use room-temperature water for the poolish and let it ferment until slightly bubbly before refrigera
  • Mix dough vigorously for about 15 minutes to develop gluten before cold fermentation and shaping.

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