Thanks for that.
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SauRoNZA
Honorary Master
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Basic New York-Style Pizza Dough Recipe
A food processor quickly develops gluten, while oil and sugar keep the crust tender, for that perfect New York-style pizza chew.www.seriouseats.com
Not sure if Vades did or not but I add 10g of milk powder.
Am I blind? I see no mention of milk powder?
This recipe as it stands after 10 minutes of kneading without a food processor seems very sloppy.
I’m going to let it sit on the counter for an hour to see, but if it stays like this it’s unusable.
Because it's an addition of mine.
SauRoNZA
Honorary Master
Sloppy? That recipe is only 66% hydration which is pretty easy to work with. The dough I make ciabatta with is over 90% - that's sloppy.
The milk improves browning for those of us not using an extremely high temp oven and also makes the dough just a little softer and easier to work with.
SauRoNZA
Honorary Master
In my experience the moment someone advises high amounts of oil as this one does this tends to happen.
If you consider the oil it’s 71%.
That being said I’m going off book using the stand mixer and not the food processor since I don’t have one so I won’t blame them entirely.
I added a few handfuls of flour and will let it sit on the counter for an hour before trying to split it.
If that fails I’ll just throw it away and do my usual same day option in the morning.
You don't include oil in hydration because it's a fat and, more significantly, hydrate comes from the greek word for water.
A food processor is nice but I also use a mixer, it's just easier to clean.
SauRoNZA
Honorary Master
Yea I know you shouldn’t, but just illustrating it’s likely where the more sloppy notion comes from.
How long do you knead this recipe at what kind of speed?
My usual pizza dough is an easy 10min at pretty much the lowest speed above stir.
Or are you saying this is just sloppy and hard to work with? My normal doing is dry as a bone straight out of mixer. Don’t even need oil on my hands.
But I also find the yeast requirement insane. My same day dough is 2g only for a much bigger batch.
I also use a mixer. Once the dough is formed I do a few stretch and folds on the counter, then let it stand covered for about 10min before portioning into 3.
Don't worry - it's not sloppy.
As long as it takes to come off the sides of the bowl and come together in a ball. Then I let it rest covered in the bowl for 30-40 minutes until it's doubled-in-size then I kneed it again for a few minutes. I generally prep it on the Tuesday for use on the Thursday.
As above.
Yeah - I usually reduce that if I'm not using it the dame day.
My rule of thumb is to make a recipe at least once the way the author intended and only then modify to better suit my preferences.
SauRoNZA
Honorary Master
Okay maybe I’ll just moer it another 10minutes then.
SauRoNZA
Honorary Master
After moering it for 10minutes it came off the side nicely but it’s so unworkable I can’t even ball it.
Moered the slop into bowls and put it in the fridge but I’m not convinced it will get better by tomorrow night.
Typical though, I should just stick to what I know works perfectly.
Moered the slop into bowls and put it in the fridge but I’m not convinced it will get better by tomorrow night.
Typical though, I should just stick to what I know works perfectly.
I'm not sure what went wrong with yours but for S&Gs I just made a half batch 15 minutes after your post and it's effortless.
I'll use it tomorrow for some garlic bread.
This post was not sponsored by Jungle Oats.
SauRoNZA
Honorary Master
S&G?
Sure it’s the same link you posted as I see there are a few on their site which vary slightly.
What flour do you use?
That is exactly what I expect it to look like though, easy to hand shape etc. Mine literally won’t build any tension and is a sticky mess.
Do you add the olive oil at the start or later?
S***s and Giggles
I had the page open in front of me - the only divergence from the recipe was the 5g of milk powder.
Generic bread flour. Probably Snowflake but definitely not the Eureka Mills brand.
At the start
SauRoNZA
Honorary Master
Hmm then I honestly don’t know WTF. It feels like amateur hour when I first started doing sour dough here.
I used Type 00 but that should do the opposite for being higher in protein not make it sloppier.
And I use a scale for making porridge even so there’s no chance that was ****ed up, unless their gram conversion is wrong and you are using American weights.
AFAIK 00 has actually lower protein levels than bread flour and I would never use it to make a NY style base. I usually use all purpose for NY style but since the recipe said bread that's what I used.
I also use g (and a scale).
SauRoNZA
Honorary Master
They are in the same sort of percentage sphere, but I just know specifically in my case the Type 00 I have is higher than the white bread flour I have…but even so it’s marginal at best.
But maybe next time I’ll specifically switch that out to see if it makes the difference.
Do you actually get All Purpose here? Or are you in the US at the moment? I usually just swop that for Cake Flour.
I discovered quite by chance you do. I mentioned it somewhere but Eureka Mills' bread flour is actually AP
White Bread Flour - Eureka Mills
CHARACTERISTICS Stoneground Milled from locally cultivated wheat Milled from only the highest quality wheat AVAILABLE IN 12.5 kg | 2.5 kg | 1 kg
eurekamills.co.za
If you want to make your own I usually work on 60% actual bread flour and 40% cake.
Pro tip - if a UK recipe calls for Plain Flour they mean AP.
SauRoNZA
Honorary Master
I discovered quite by chance you do. I mentioned it somewhere but Eureka Mills' bread flour is actually AP
White Bread Flour - Eureka Mills
CHARACTERISTICS Stoneground Milled from locally cultivated wheat Milled from only the highest quality wheat AVAILABLE IN 12.5 kg | 2.5 kg | 1 kg
If you want to make your own I usually work on 60% actual bread flour and 40% cake.
Pro tip - if a UK recipe calls for Plain Flour they mean AP.
Aaah that’s very interesting and good to know as I usually buy their flour but the last few times it was so expensive I opted for the Gideon’s stone ground instead.