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/ck/ - Food & Cooking

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10104851 No.10104851 [Reply] [Original]

I need a new pizza dough recipe. Mine gets the job done, but the flavor is just becoming stale to me. It consists of flour, yeast, warm water, salt, olive oil, honey. Proof for a few hours. Simple stuff. Cooks OK, but sometimes comes out a little soft. How can I achieve a NY style crust? Or something better?

>> No.10105235
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10105235

>>10104851
>oil

>> No.10105274
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10105274

>>10104851
Add a smaltzy beer instead of 60%. of your typical water it will be the same consistency but a brand new flavor
New Ridgeline Ale is typically what I use but any stouts or dark beers would work

>> No.10105946

>>10104851
Make greek yogurt pizza dough. It's delicious.

>> No.10106038

>>10104851
Long cold ferment tartine sourdough, mate

>> No.10106274

>>10104851
if you don't want to go the sourdough route straight away, try mixing up a dough using a poolish or a biga. both are pre-ferments that will add flavor and texture to your dough. also, invest in a baking stone or cook in a cast iron skillet.

>> No.10106646

>>10104851
use the joy of cooking recipe and shut up

>> No.10106652

>>10106646
also
>but sometimes comes out a little soft
that's your oven temp

>> No.10106654

>>10104851
Find a recipe with a long chilled rise, anything from 2-4 days, the longer the better.

>> No.10106717

I like to add a generous portion of oregano and granulated garlic to the dough mixed in at the same time as the flour

>> No.10106749

One cup water.
Two cups flour.
1/4tsp black mold.
Three garlics.
The end.

>> No.10106795

>>10104851
Change the flour you use, not the recipe.

Using bread flour or another high-gluten flour will get you that crispy crust you crave.

>> No.10107656

KA Bread flour(unless you are ordering that Italian 00 goodness), Himalayan salt(or sea salt), filtered water, sourdough starter.

Kneed, stretch, fold, proof

72 hour cold fermentation in the fridge

Then you make your pizza with all the garlic, olive oil, basil, tomato, mozzarella....

>> No.10107809

>>10104851
if your oven is weak, don't be afraid to parbake the crust for a few minutes before you put the sauce/toppings on.