NY Pizza Dough (aka: NY Pie Dough)

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Here’s the video showing you how I make my version of NY pizza dough.

Thank you very much for watching!

Below are the baker’s percentage formula for the dough:
Flour 100 percent – For NY Style dough, always use bread flour
Salt 1.75 percent – Not Iodized table salt
Sugar 2 percent
Olive oil 3 percent – EVOO for flavor
Active dry yeast 0.35 percent
Water 65 percent – Most of the time, I use beer and water together to make up this percentage

Here’s a link to a PMQ (Pizza Marketing Quarterly) article on how to use the percentages: https://bit.ly/32tz8h7

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