The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Freezer Batch N.Y.C. style Pizza Dough (AKA- Kitchen aid Killer)

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

Freezer Batch N.Y.C. style Pizza Dough (AKA- Kitchen aid Killer)

All set for the next two months (+-)

 

 

 

Comments

GaryBishop's picture
GaryBishop

I'm pretty sure that would kill my KA. And you are indeed set for pizza. I like your little video.

Benito's picture
Benito

Yup that would kill my 5qt KA Artisan stand mixer for sure.

Will, are you quite happy with your Bosch mixer?

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

You know. I have been using the Bocsh for so long I am happy. That being said, it has limitations. For medium to low hydration doughs, I don't think you can have a better mixer. Once you delve into higher hydrations, it takes some patience and technique to get a good result. I hate the column in the center but learned to live with it. Everything has trade-offs. I bet when it comes to other baking uses, such as whipping eggs/cream the KitchenAid wins! The link is a huge double batch of highly enriched, yeasted pumpkin bread! An example of a high hydration dough is my riff on approachable bread. Through perseverance I made it work with the Bosch! 

 Pumpkin Bread

Approachable Bread (Bosch method)

Yeasted Pumpkin Bread

gavinc's picture
gavinc

Will, nice work. Thanks for the N.Y style recipe, it looks delicious. 

Gavin

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

Most of my bakes are from frozen 48-72 hr. cold defrost/ferment in the refrigerator. Except on dough-making day. This bad boy is 48hr. cold ferment from fresh. Freezer batch dough was made Thursday. The bake was yesterday.

 

happycat's picture
happycat

Thanks for the recipe. I made a 1/4 batch yesterday. I substituted solod (fermented rye malt) for the sugar. I just used AP + fresh milled spelt.

Our pizza toppings were a little crazy: pineapple, prosciutto, mushroom, black olives, garlic, olive oil. A bunch of different cheeses. Basil and oregano.

We really enjoyed it. 

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

I am glad the formula worked out for you!