Super pleased with how this came out. really trying to dial in a true NYS style, so not quite the outcome i was hoping for, but delicious tasting nonetheless. this pie came much thinner than previous ones, so definitely taking steps in the right direction, but lots of improvement to be made a still. probably the best tasting dough i’ve made to date + texture was on point! got another ball in the fridge still for a 72hr CF tomorrow, will post those results as well. any advice n feed back is welcome and appreciated 👽
recipe:
-490g King Arthur bread flour
-294g water
-2.25g ADY
-7g sugar
-12g salt
-5g olive oil
2hr RT BF, 48hr CF. pulled dough from fridge approx 2hrs prior to launch. 7min 30 seconds in 550° oven/stone.
by lexters_daboratory