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    Namjas creations

    NY Style Pizza Dough

    Baking
    italian
    Pizza
    ​

    1 16 inch pie

    porties

    48-72 hr

    totale tijd
    Begin met koken

    Ingrediënten

    Bread Flour: 289.69 g

    Water: 176.71 g

    Instant Dry Yeast: 1.45 g

    Salt: 5.07 g

    Soybean oil: 8.69 g (Canola is a good alternative)

    Sugar: 2.9 g

    Instructies

    Measure dry (no yeast). Measure wet (+ yeast). Mix to dissolve yeast. Dry into wet. Stir with a metal spoon until it's too stiff to stir, then knead, by hand or by machine, until the dough is just about smooth (3-6 minutes). Ball and place in lightly oiled, large round disposable covered containers. Refrigerate 2 days. Remove from fridge 3 hours before baking.

    1 16 inch pie

    porties

    48-72 hr

    totale tijd
    Begin met koken

    Klaar om te beginnen met koken?

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    Ingrediënten

    Bread Flour: 289.69 g

    Water: 176.71 g

    Instant Dry Yeast: 1.45 g

    Salt: 5.07 g

    Soybean oil: 8.69 g (Canola is a good alternative)

    Sugar: 2.9 g

    Instructies

    1

    Measure dry (no yeast). Measure wet (+ yeast). Mix to dissolve yeast. Dry into wet. Stir with a metal spoon until it's too stiff to stir, then knead, by hand or by machine, until the dough is just about smooth (3-6 minutes). Ball and place in lightly oiled, large round disposable covered containers. Refrigerate 2 days. Remove from fridge 3 hours before baking.