January 22, 2022 - 4:51am
Freezer Batch N.Y.C. style Pizza Dough (AKA- Kitchen aid Killer)
All set for the next two months (+-)
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Freezer Batch N.Y.C. style Pizza Dough (AKA- Kitchen aid Killer)
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I'm pretty sure that would kill my KA. And you are indeed set for pizza. I like your little video.
Yup that would kill my 5qt KA Artisan stand mixer for sure.
Will, are you quite happy with your Bosch mixer?
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
Yeasted Pumpkin Bread
Will, nice work. Thanks for the N.Y style recipe, it looks delicious.
Gavin
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.
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.
I am glad the formula worked out for you!