NY Style direct dough same day
Usually make sourdough Neapolitan, but direct dough NY Style has been turning out great.
Dough Recipe was from: https://www.food.com/recipe/robertas-pizza-dough-537809 (was from NY Times but non-paywall). Converted recipe for 390g balls so could make 14-16 inch pizzas. Also 1.5% diastatic malt was added.
Did the four hour proof, baked same day. Two minutes on pizza screen, four more minutes off. Oven was either on ultra low or off for most of the bake.
Hawaiian: cured Italian pork loin, pineapple, dried oregano, whole milk moz, skim moz, pecorino, parmigiano, food milled Bianco Dinapoli whole tomatoes with salt
Mushroom: Sautéed Chanterelles with dried rosemary, sliced red onions with olive oil and salt, whole milk mozzarella, skim moz, pecorino, parmigiano, dried oregano, food milled Bianco Dinapoli whole tomatoes with salt. After bake, parsley and ricotta.
For larger pizza, do 3 balls amounts, but make 2 instead
| Balls | 2 | 3 |
|---|---|---|
| grams 00 flour | 153 | 229.5 |
| grams all-purpose flour | 153 | 229.5 |
| grams fine sea salt | 8 | 12 |
| grams active dry yeast | 2 | 3 |
| grams extra-virgin olive oil | 4 | 6 |
| Water | 200 | 300 |
| grams Diastatic Malt (optional) | 4.59 | 6.89 |