OMG! As a NYer, I will now crown you the best NY pizza dough recipe guy..amazing! First time cooking on a screen in the oven. Nice, crispy, and chewy! THANK YOU! Just in time for company this weekend!!
@@EatTheWorldXX YES! Found it…in a 3.3lb container! Guess I’ll just make lots of pizzas! Another question; at what point would you freeze the dough if you’re not making 8 pizzas at once? Before or after they sit out for 3 hours and rise?
Made pizza in my oven tonight kept the stone around 650f .Dough was excellent and no tearing, i didnt have malt .Only thing i found was my crust came out thicker than i wanted so I think next time im going to use the roller for the edges. But other then my crust is was excellent and simple
Looks good - what would you change or modify for a high temp pizza oven? Most will advocate leave out sugar and malts as they aren’t required for high temps and browning.
I would recommend using another recipe designed for high temperature. Or…. Use your oven but turn the temperature down. Easy peezy. In this case I like the malt for flavour.
Just made your NY dough and it’s bulk fermenting in refrigerator as I type this. I didn’t have any brewers malt, so I used a bit of molasses (5g), honey (10g) and Diastatic malt powder(2.5g). This is for a half batch of your dough. 🤞🏻
@@EatTheWorldXX it was pretty good. First pizza was a bit tough. Still tasty. Probably from lower longer cook. Second pizza at 750 temp was way better. Will try it with malt extract. If I can’t find rye malt do you recommend another?
One more question on the NYS pizza dough regarding the malt... Might I be able to substitute diastatic malt powder for the syrup? I realize it may not be exactly the same but curious of the amount I should use. I do have syrup but has been in storage with my brewing supplies and I'm unsure of its shelf life.
You might be able to use it because I saw another recipe by another pizza TH-camr and he used that specifically. I would probably just go by that measurement that they used. I think it's by TH-camr Vito I forgot his last name
@@asda5303 I'm unfamiliar with that oven, but why not try around 600-700°F (315-370°C). Go the lower end first and see how it goes. :) let me know how it turns out!!
A couple of questions: 1. I did step 1 and combined the flour and water. HOWEVER, I had to run out for an emergency and left it covered on my counter for 4 hours! Is it ruined? 2. Why don’t I ever see pizza makers/bakers that aren’t using eggs in a recipe taste the dough? Is there something else in the dough that shouldn’t be eaten raw? Flour?
Nope that’s all good. Don’t worry. Well I don’t think you need to taste the dough if you follow ratios in a recipe. It’s already kind of pre tasted lol. Trust the process. I find raw dough unpleasant to taste. That’s all.
It depends how thick you want your pizza. One 18 inch pizza is 700-850 grams? I have a chart for pizza weights / thickness for all pizza sizes in my Patreon account.
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OMG! As a NYer, I will now crown you the best NY pizza dough recipe guy..amazing! First time cooking on a screen in the oven. Nice, crispy, and chewy! THANK YOU! Just in time for company this weekend!!
Wow Pete! Thanks for the compliment! I think it’s pretty awesome and I’m glad you do too! Enjoy!! I hope your guests love it too!
Feel free to share!
@@EatTheWorldXX I need to get the unhopped brewing malt for my next batch…nothing in my local stores.
@@petegalindez9961 you can probably order something off Amazon. It’s not always called Unhopped malt. Just liquid malt.
@@EatTheWorldXX YES! Found it…in a 3.3lb container! Guess I’ll just make lots of pizzas! Another question; at what point would you freeze the dough if you’re not making 8 pizzas at once? Before or after they sit out for 3 hours and rise?
Absolutely loved your Biga & Poolish videos! Thanx for the excellent information!!! I’m diving in to your recipes today 🤞🏻
Excellent ! nice & the best recipe 👌🏻 , liked this 👍
Thank you
You’re making me hungry!
That recipe is totally worth doing! I mean they all are, but that one is exceptional!
Everyone says not to use 00 flour unless it's for neopolitan. Curious as to why you use it?
Thanks
I'm going to do an event, and I'm going to be making 300 Pizza pies about 18 in large. How much of that brewer's yeast can I put in my pizza dough?
Trying it now
Let me know how it goes!
Made pizza in my oven tonight kept the stone around 650f .Dough was excellent and no tearing, i didnt have malt .Only thing i found was my crust came out thicker than i wanted so I think next time im going to use the roller for the edges. But other then my crust is was excellent and simple
Fantastic! So glad to hear!! It’s one of my favs!
Looks good - what would you change or modify for a high temp pizza oven? Most will advocate leave out sugar and malts as they aren’t required for high temps and browning.
I would recommend using another recipe designed for high temperature. Or…. Use your oven but turn the temperature down. Easy peezy. In this case I like the malt for flavour.
Hi so you are using 5 gr active yeast so 10 grams of fresh yeast ?
Thank you
What kind of flour did you use?
Can you tell me what yeast you are using? Dried or fresh?
Just made your NY dough and it’s bulk fermenting in refrigerator as I type this. I didn’t have any brewers malt, so I used a bit of molasses (5g), honey (10g) and Diastatic malt powder(2.5g). This is for a half batch of your dough. 🤞🏻
Let me know how it goes!!!
@@EatTheWorldXX it was pretty good. First pizza was a bit tough. Still tasty. Probably from lower longer cook. Second pizza at 750 temp was way better. Will try it with malt extract. If I can’t find rye malt do you recommend another?
One more question on the NYS pizza dough regarding the malt... Might I be able to substitute diastatic malt powder for the syrup? I realize it may not be exactly the same but curious of the amount I should use. I do have syrup but has been in storage with my brewing supplies and I'm unsure of its shelf life.
You might be able to use it because I saw another recipe by another pizza TH-camr and he used that specifically. I would probably just go by that measurement that they used. I think it's by TH-camr Vito I forgot his last name
Is it acceptable to use a spiral mixer. My Kichenaid stand mixer strains a lot.
Absolutely!
The malt you use is unavailable what other malt would you recommend
Any unhopped malt would be great! :)
Diastatic malt
Getting a ooni tomorrow, gonna try this! I will update how it goes
Fantastic! This is a pretty easy dough. Maybe check out my basics video too!
@@EatTheWorldXX it got delayed :( got it today and letting dough rise, I will update how it goes
@@EatTheWorldXX this went awesome! Thank u for sharing this recipe
what do u mean to rehydrate the yeast ? is it just simply putting it in the water and activating it ?
Correct! A lot of people just put it in dry, but you get a better and quicker result rehydrating it in water.
@@EatTheWorldXX I have a Thor HPO01SS wood over , you say to cook it a lower temps what temp do u suggest . thanks
@@asda5303 I'm unfamiliar with that oven, but why not try around 600-700°F (315-370°C). Go the lower end first and see how it goes. :) let me know how it turns out!!
@@EatTheWorldXX great i will let u know .
@@asda5303 awesome! I love this recipe! I hope it's good!
A couple of questions: 1. I did step 1 and combined the flour and water. HOWEVER, I had to run out for an emergency and left it covered on my counter for 4 hours! Is it ruined? 2. Why don’t I ever see pizza makers/bakers that aren’t using eggs in a recipe taste the dough? Is there something else in the dough that shouldn’t be eaten raw? Flour?
Nope that’s all good. Don’t worry. Well I don’t think you need to taste the dough if you follow ratios in a recipe. It’s already kind of pre tasted lol. Trust the process. I find raw dough unpleasant to taste. That’s all.
No, do not eat raw flour. Read the bag, it likely has a warning about eating raw flour. Raw eggs can be eaten if they have been pasteurized though.
If the dough tears and doesn’t pass the window pane test is the dough overworked or not worked enough?
Hey Pete. Not worked enough, keep going!
Is diastatic malt ok to use ??
You can. It would not be the same as liquid malt. It would be a different recipe
@@EatTheWorldXX hey cheers for the reply, awesome video by the way.
@@rosardiofontana3895 thank you so much!!
@@EatTheWorldXX can I ask you what ratios you use for the ingredients you add ? And dough hydration ?
@@rosardiofontana3895 hey there, the link to my website with the full recipe is in the description of the video :)
If following the recipe, how many 12 inch pizza will the make and how many 18 inch.
It depends how thick you want your pizza. One 18 inch pizza is 700-850 grams? I have a chart for pizza weights / thickness for all pizza sizes in my Patreon account.
Where do i find that site?
@@asda5303 hey they’re, it’s here, it’s part of my subscription benefits. www.patreon.com/EAT_THE_WORLD