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S1 Ep20: How To Make New Haven Style Dough
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Contenido proporcionado por Meghan Boyd and Charred: A New Haven Pizza Show. Todo el contenido del podcast, incluidos episodios, gráficos y descripciones de podcast, lo carga y proporciona directamente Meghan Boyd and Charred: A New Haven Pizza Show o su socio de plataforma de podcast. Si cree que alguien está utilizando su trabajo protegido por derechos de autor sin su permiso, puede seguir el proceso descrito aquí https://es.player.fm/legal.
Fresh off Halloween Frank and Kevin are back in the studio for the 20th episode of Charred and the first Demo episode!
Frank gives a how-to demo on the exact science behind making New Have Style dough. Kevin lends a hand to give you all the steps you'll need to make a true New Have Apizza.
You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcasts.
DOUGH INSTRUCTIONS:
INGREDIENTS:
King Arthur Bread Flour
Fine Sea Salt
IDY (Instant Dry Yeast)
Room temp tap water or Spring water
MIXING:
- [ ] Add salt to water and whisk until dissolved
- [ ] Add flour on top of salt/water mix
- [ ] Sprinkle yeast on top of flour to keep away from salt
- [ ] Combine ingredients roughly with spatula
- [ ] Mix in electric mixer with dough hook on low/#1 setting for 1-2.5 min until oatmeal-like consistency
- [ ] Stop mixer, wait 20 mins in mixer
- [ ] Mix for just a few seconds more until smooth
- [ ] Put flour on bench and scale
- [ ] Dump dough on bench, more flour on top
- [ ] Cut into 3x 300g balls for 13” pies
- [ ] Fold dough under until nice skin formed and pinch bottom to make dough ball
- [ ] Oil containers for dough and add balls and cover
- [ ] Put dough in refrigerator for at least 24 hours
- [ ] Let dough come to room temp and rise before cooking 2-4 hours
Subscribe and Follow HERE
Have a pizza topic suggestions, thoughts, or questions? Email us: charrednewhaven@gmail.com
Frank gives a how-to demo on the exact science behind making New Have Style dough. Kevin lends a hand to give you all the steps you'll need to make a true New Have Apizza.
You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcasts.
DOUGH INSTRUCTIONS:
INGREDIENTS:
King Arthur Bread Flour
Fine Sea Salt
IDY (Instant Dry Yeast)
Room temp tap water or Spring water
MIXING:
- [ ] Add salt to water and whisk until dissolved
- [ ] Add flour on top of salt/water mix
- [ ] Sprinkle yeast on top of flour to keep away from salt
- [ ] Combine ingredients roughly with spatula
- [ ] Mix in electric mixer with dough hook on low/#1 setting for 1-2.5 min until oatmeal-like consistency
- [ ] Stop mixer, wait 20 mins in mixer
- [ ] Mix for just a few seconds more until smooth
- [ ] Put flour on bench and scale
- [ ] Dump dough on bench, more flour on top
- [ ] Cut into 3x 300g balls for 13” pies
- [ ] Fold dough under until nice skin formed and pinch bottom to make dough ball
- [ ] Oil containers for dough and add balls and cover
- [ ] Put dough in refrigerator for at least 24 hours
- [ ] Let dough come to room temp and rise before cooking 2-4 hours
Subscribe and Follow HERE
Have a pizza topic suggestions, thoughts, or questions? Email us: charrednewhaven@gmail.com
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