Re: Overnight or same day dough – recipe and size of balls

Quote from: Yuvalvv on Today at 02:06:21 PMIn addition to Nanometric’s link, I also suggest trying my own recipe, which offers a great starting point (or even an ending point ) for NY: https://www.pizzablab.com/recipes/new-york-style-pizza-recipe/

It also includes a calculator that lets you adjust the dough formula, pizza size etc.

Yvalvv

Your recipe says

“As with any yeast-leavened dough, it is important to aim for a [color=var(–global-palette-highlight)]final dough temperature[/color] between 23-27°C/75-80°F. This is crucial regardless of the kneading method used.”

AFAIK the FDT is crucial only wrt the fermentation details, esp. time and temp. Your statement is stron…