bakers percentages for ny style pizza dough

Pour in the extra virgin olive oil, and squeeze it into the dough until it’s incorporated and the bowl is clean. Using your hand like a claw, slowly mix the starter in a clockwise motion, pushing a small amount of flour into the starter mixture (almost like making pasta) and stirring until a rough ball of dough forms.

Make a crater in the center of the flour and pour the starter mixture into the center.

Then in a medium bowl, break the starter up with 590g of the water, leaving the extra 10g of water to the side for later. Mix the flours in a large bowl and set aside. *Bakers Percentages: 100% flour, 60% water, 15% starter, 4% extra virgin olive oil, 3% sea salt Servings: This recipe makes 7 250g balls of Pizza Dough, if you want a small recipe, check this one out…or just use the *bakers percentage below to adjust the servings.įor the Dough: If you don’t have sourdough starter, use this recipeġ000 grams (8 cups) flour (50% high protein bread flour 40% all-purpose 10% freshly milled whole grain)-If you don’t have freshly milled whole grain, use 60 % Bread Flour and 40% All Purpose.Ħ00 grams (2 1/2 cups) of lukewarm water, 72Fġ50 grams (3/4 cup) of ripe starter (3-5 hours after feeding room temperature)Ĥ0 grams (4 tbl) of Extra Virgin Olive Oil This one pairs really well for champagne, which makes it perfect for New Years Eve, but don’t let that stop you from making it any day of the week! The pesto can be made ahead of time, so it’s a really simple pizza, but doesn’t taste that way!

This is another of Anthony Falco’s pizza recipes.

Bakers percentages for ny style pizza dough