Been wanting to make the NYC dough from Scarr’s for a while. Finally found some cake yeast at a local deli. This recipe uses cake yeast and coconut sugar! By the time I got around to making the dough the cake yeast was expired so oh well Active dry it was.
Then I started the process they lay out in their book only to discover I’m an idiot and I didn’t add the right amount of flour. Recipe called for 900 grams and I for some dumb reason only put in 600 grams. So mid process I wondered why my dough was soupy. Once I realized I added the extra 300. All was well but this dough was gonna kill my Kitchen aid so I had to stop and hand knead the rest of the way.
Anyway.. this dough fucking rocked. Even with all the miss steps. I cold fermented in the fridge for about 3 days. Then I let it get up to room temp for about 5 hours. Thought I over proofed but no. Ambient temp on the house was around 75. That dough stretched like a charm! No holes, but lots of air.
These were 12s. Baked in a gozney xl at about 650-750 on average. I used screens (I know it’s not the best but I’m amateur) honestly didn’t need the screens though. Their dough has weight and elasticity. Even with the bad execution of their instructions.
Also used Polly-O whole milk mozz on these. Super greasy. I can see the appeal since it’s delicious but next time I’ll blend it.
by hoguensteintoo