Andrew Bellucci New York Pizza Dough Recipe
Note: You will need a Standard Home Oven for proper baking of this dough.
|Bakers' %||in grams||in ounces||Recommended|
|Flour||100%||640 g||22.6 oz||High-Gluten Flour|
|Water||57%||365 g||12.9 oz||Water|
|Yeast or Starter||0.5000%||3.200 g||0.113 oz||Cake Yeast|
|Salt||2.00%||12.80 g||0.45 oz||Salt|
|Oil/Lards/Shortening||1.00%||6.4 g||0.2 oz||Extra Virgin Olive Oil|
|Sugar||2.00%||12.800 g||0.5 oz||Refined Granulated Sugar|
|Other||0.00%||0.00 g||0.0 oz||-No Others Needed|
|Totals||1040 g||36.68 oz|
* The above ingredients will yeild 4 doughballs of 260 grams each.
Instructions from the forum thread:
If the weather is hot & humid, use very cold water. Otherwise, room temperature is OK. Throw the water in the mixer and add all ingredients but the flour. Stir well with a whisk until combined. Add the flour. Mix on low speed for 8 minutes.
You now have the dough recipe for everyplace I've ever been. Including Lombardi's.
Good pizza has been around long before hydration formulas and such. Don't get so wrapped up into what is really a very simple process. Because that's what pizza is supposed to be. Plain. Simple. Food.
For more information on this dough, photos and insight, CLICK HERE to view the forum thread.