bakers percentages for ny style pizza dough

#BAKERS PERCENTAGES FOR NY STYLE PIZZA DOUGH CRACKER#

I thought about Sicilian-style pizzas, which resemble foccacia unlike thin brick oven Neopolitian-style pies. I figured, why not use this recipe, and I would have delicious pizza the same day I craved it? It seemed to simple. No waiting around while the dough rests overnight and all that. It doesn't require much investment of time, turns out pretty well, and most importantly, is ready to bake after a couple hours. This focaccia is the only bread that's ever lived up to my expectations. So a couple of weeks ago I theorized about using a simple recipe for focaccia bread as the dough. But I have to admit it's never quite been good enough. I've tried to make good pizza in a cast iron skillet, and I've had fun. I can buy good bread around the corner, but not good pizza that's warm out of my oven.

And more than anything else, I hate the conflicting information, recipes never agreeing with each other, and how no matter how long I knead my bread I never get that damn 'windowpane' effect that everyone talks about. I hate the way flour gets all over the place.

I hate the confusion of baking, the way it never quite turns out how it's supposed to in the recipe.

#BAKERS PERCENTAGES FOR NY STYLE PIZZA DOUGH CRACKER#

I immediately picture failure, a leaden cracker or a gummy mess. But if I'm supposed to bake something, I freeze. Give me a skillet, some pasta, and a well-stocked pantry and I can improvise countless meals. Good bread is the soul of good pizza.īut baking has never been a subject I'm comfortable with. For me, there's just no other way around it.

Bakers percentages for ny style pizza dough