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20: How To Make New Haven Style Dough
Manage episode 447915259 series 3522170
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.
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.
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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