NYC Pizza Dough with Tipo "00" Flour (50% ) and Bread Flour (50%) Mix

Описание к видео NYC Pizza Dough with Tipo "00" Flour (50% ) and Bread Flour (50%) Mix

I did an experiment where I made two dough balls, one with my usual recipe using bread flour, and the other with 1/2 bread flour and 1/2 Tipo "00" flour. The dough ball with the 50-50 mix was more stretchy, stronger, and easier to shape. It tasted a little more mild and sweet compared to the bread flour crust, and was also more of a golden brown color.

Ingredients (per 1x250 gram dough ball)

Bread Flour Only:
153 g King Arthur bread flour
100 ml water
4.3 g salt
2 g olive oil
1.5 g sugar
.5 g instant yeast

50-50 Mix:
76 g King Arthur bread flour
77 g Tipo "00" flour
100 ml water
4.3 g salt
2 g olive oil
1.5 g sugar
.5 g instant yeast

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