New York Pizza Dough with Poolish
Description The perfect dough for classic New York pizza – this recipe utilizes a poolish which gives it more depth of flavor and an airier, lighter crumb.
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Ingredients
- Stand Mixer
- Digital Thermometer
- Digital Scale
- 150 g (1 C + 2 1/2 Tbsp) Bread Flour (12-13% protein) – 100%
- 150 g (2/3 C) Room Temperature Water (75℉ or 24℃) – 100%
- 0.45 g (1/4 tsp) Leaven Instant Sourdough or Leaven Instant Wild Yeast – 0.3%
- 350 g (2 2/3 C) Bread Flour (12-13% protein) – 70%
- 175 g Water (3/4 C + 1 Tbsp) – 35%
- 10g Salt (2 tsp) – 2%
- 300 g Poolish – 30%*
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