Aim for 63- 65 hydration then experiment higher. You want the flour to hydrate first before adding oil.
Some typical style ranges are.
New york style pizza dough weight. Add the oil and knead dough for 10 minutes. Neapolitan M 230 gram dough ball. Remove 250g dough for one pizza and ball.
Best Hydration For Pizza Dough. Skip to article content. M Pizza Ø 28CM 11 INCH.
This dough fermented in bulk at 3C 37F for 48 hours. My NY style dough. 10 ounces divided by 11304 00884642 ounce of dough per square inch of pan surface area.
American S 175 gram dough ball. Pizza dough generally gets better with higher hydration. Dont add the oil yet.
L Pizza Ø 34CM 13 INCH Neapolitan L 300 gram dough ball. The thickness factor of an existing dough can also be calculated from the weight of the dough and the size of pizza made from that dough. 314 sq in area 20 pizza 706g dough 225gsq.
Rest for 2 hours before stretching to return to room temperature. A New York-style pizza recipe with extraneous information. In this video I explain how I ball my pizza dough.
American M 240 gram dough ball. Authentic NY style pizza should be between07 and08 with075 being a good target to shoot for075 for a 15 pizza requires 135 oz. Mix the dough until most of the flour is incorporated.
Place your toppings and bake for 8-12. You can use this method with your calculator to work out any size pizza depending on how many square inches the pizza pan is whether this is a 10 pizza 16 or any other size you would like to make. S Pizza Ø 16 CM6 INCH.
Your inclination to use less dough for NY style is on the money. How to Use New York Style Pizza Dough To make the pizzas you will need a 12-inch round pizza pan or a large baking sheet. Flour Pizza peel with course semolina flour or corn meal and stretch dough into a circle onto the pizza peel see Building a Pie header for tips.
A New York-style pizza recipe with extraneous information. Of dough stretched to 14 gives a thickness factor of10 while a stretching it to 15 gives a factor of09. Then another 12 hours in bulk at 14C 58F.
153 grams 00 flour 1 cup plus 1 tablespoon 153 grams all-purpose flour 1 cup plus 1 tablespoon and 2 teaspoons 8 grams fine sea salt 1 teaspoon 2 grams active dry yeast. 400g or 141oz. To calculate the amount of dough needed for each of your other sizes all you need to do is to multiply this number 00884642 by the surface area of each of your other pan sizes.
Ingredients 4 Cups of Bread Flour 1 and 12 Cups of Warm Water 12 Teaspoon of Instant Dry Yeast 2 Teaspoons of Salt 4 Teaspoons of Olive Oil Steps Add water flour yeast and salt together in a large bowl. Pan size in square inches 153 now multiply this by 00884642 and you have 135 ounces which is the dough weight needed for a 14-inch pizza. New York Style 070-100.
Neapolitan S 160 gram dough ball. Dark heavy metal pans are the best to use because they absorb heat quickly and evenly and will produce a crisp golden browned crust.