NYC Pizza using Poolish --MAX FLAVOR скачать в хорошем качестве

NYC Pizza using Poolish --MAX FLAVOR

I tried making NYC style pizza with two different Poolish recipes (each recipe for 1x 12" pizza) POOLISH RECIPE #1 Starter: 45 ml water 45 g King Arthur bread flour 1.5 g sugar .2 g instant yeast Dough: 60 ml water 105 g King Arthur bread flour 4.3 g table salt 1.5 g olive oil Mix starter ingredients to a batter, rest for 1 hour at room temperature. Place in refrigerator for 16-24 hours. Allow starter to rest at room temperature for 1 hour after removing from fridge. Add water to starter, mix. Add the rest of the dough ingredients, mix. Rest at room temperature for 1 hour, then shape into dough ball and place in fridge overnight. Take dough balls out, rest for approximately 2 hours, then bake. POOLISH RECIPE # 2 Starter: 30 ml water 36 g King Arthur bread flour 1.5 g sugar .5 g instant yeast Dough: 70 ml water 125 g King Arthur bread flour 4 g table salt 1.5 g olive oil Mix starter ingredients into a batter, rest for 1 hour at room temperature, then place in fridge for 16-24 hours. Remove from fridge, rest for 1 hour. Add water, mix. Add rest of ingredients, mix, rest for 1 hour. Make dough balls, rest for 2 hours at room temperature, then bake.