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20: How To Make New Haven Style Dough
Manage episode 447915259 series 3522170
Meghan Boyd and Charred: A New Haven Pizza Show에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Meghan Boyd and Charred: A New Haven Pizza Show 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
Fresh off Halloween Frank and Kevin are back in the studio for the 20th episode of Charred and the first Demo episode!
Frank gives a how-to demo on the exact science behind making New Have Style dough. Kevin lends a hand to give you all the steps you'll need to make a true New Have Apizza.
You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcasts.
DOUGH INSTRUCTIONS:
INGREDIENTS:
King Arthur Bread Flour
Fine Sea Salt
IDY (Instant Dry Yeast)
Room temp tap water or Spring water
MIXING:
- [ ] Add salt to water and whisk until dissolved
- [ ] Add flour on top of salt/water mix
- [ ] Sprinkle yeast on top of flour to keep away from salt
- [ ] Combine ingredients roughly with spatula
- [ ] Mix in electric mixer with dough hook on low/#1 setting for 1-2.5 min until oatmeal-like consistency
- [ ] Stop mixer, wait 20 mins in mixer
- [ ] Mix for just a few seconds more until smooth
- [ ] Put flour on bench and scale
- [ ] Dump dough on bench, more flour on top
- [ ] Cut into 3x 300g balls for 13” pies
- [ ] Fold dough under until nice skin formed and pinch bottom to make dough ball
- [ ] Oil containers for dough and add balls and cover
- [ ] Put dough in refrigerator for at least 24 hours
- [ ] Let dough come to room temp and rise before cooking 2-4 hours
Subscribe and Follow HERE
Have a pizza topic suggestions, thoughts, or questions? Email us: charrednewhaven@gmail.com
Frank gives a how-to demo on the exact science behind making New Have Style dough. Kevin lends a hand to give you all the steps you'll need to make a true New Have Apizza.
You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcasts.
DOUGH INSTRUCTIONS:
INGREDIENTS:
King Arthur Bread Flour
Fine Sea Salt
IDY (Instant Dry Yeast)
Room temp tap water or Spring water
MIXING:
- [ ] Add salt to water and whisk until dissolved
- [ ] Add flour on top of salt/water mix
- [ ] Sprinkle yeast on top of flour to keep away from salt
- [ ] Combine ingredients roughly with spatula
- [ ] Mix in electric mixer with dough hook on low/#1 setting for 1-2.5 min until oatmeal-like consistency
- [ ] Stop mixer, wait 20 mins in mixer
- [ ] Mix for just a few seconds more until smooth
- [ ] Put flour on bench and scale
- [ ] Dump dough on bench, more flour on top
- [ ] Cut into 3x 300g balls for 13” pies
- [ ] Fold dough under until nice skin formed and pinch bottom to make dough ball
- [ ] Oil containers for dough and add balls and cover
- [ ] Put dough in refrigerator for at least 24 hours
- [ ] Let dough come to room temp and rise before cooking 2-4 hours
Subscribe and Follow HERE
Have a pizza topic suggestions, thoughts, or questions? Email us: charrednewhaven@gmail.com
23 에피소드
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