Re: NY/Neopolitan hybrid pizza dough

Quote from: stamina888 on June 30, 2024, 04:41:29 PMHere’s my recipe for a hybrid dough.

NY often uses 2% oil and 2% sugar, whereas Neopolitan uses neither.  I feel like 1% sugar is appropriate for a 650*ish oven.  Oil is up to preference, whether you want a softer tender crust, or a crunchy baguette like crust.

I noticed that NY pizzas tend to have ~2% salt whereas Neopolitan recipes I’ve seen have slightly more (2.5-3.5%).  I think you just salt to taste and adjust the number to your preference.

You can double or half the yeast depending on water temperature, ferment time, etc.

I will try this recipe and share pictures of it soon.