The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough N.Y. Style Pizza

Sourdough N.Y. Style Pizza

The Roadside Pie King's picture
The Roadside Pi...

Description

This is my tested formula for 1 16" N.Y. Style pizza skin. It can be cold retarded for up to 72 hrs, or fermented at room temperature from 10-12 hrs. (72F).  

 

 pizza and food

Summary

Yield
8 Slices
Prep time20 minutes
Cooking time10 minutes
Total time30 minutes

Ingredients

52 g
Levin ( (15% of Total) Ripe @ 100% Hydration )
290 g
King Athur Bread Flour (90%)
26 g
King Athur Whole Wheat Flour (5%)
26 g
Spelt flour (5%)
207 g
water (67% (contains 26G Levin water))

Instructions

Notes

The skin should be stretched/tossed NY style to 16" The aprox. 599G dough disk makes a thin NY style pie. . I found it to be easy to work with after proper fermentation.