New York style pizza dough
We have been open for two months. In this two months, I feel like the pizza dough is coming out different every time, even though we use the same ingredients and the same amounts. I have been worried lately because I see a gum line in my pizza dough and I don't know what to do to get rid of it. Usually, I use 25 grams pressed yeast, 330 grams sugar, 200 grams salt, 2QT corn oil, 4 QT water, and ten scoops of flour. I don't know if my dough mixer is not doing the job, if the oven is not hot enough, or if I am making a mistake somewhere in the process. Any suggestions?
Best Answer
First point I would not is that the mixer you mention (Avantco MX20 20 Qt.)is not recommended for pizza dough as stated here
Secondly this not withstanding the capacity of this mixer for bread dough is 16-18 lbs (7-8 KG approx). By my calculation you are trying to mix around 30 lbs (14 KG). Avantco MX20 20 Qt. specification
My recommendation as a short term measure is halve your batch size. In addition as recommended by others, weigh ingredients. Measuring dry ingredients by volume will always be variable.
As a long term solution research in to getting a specialist mixer for pizza dough.
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What makes NY pizza dough different?
New York-style pizza dough is an offshoot of Neapolitan-style dough\u2014still a thin crust pie, but slightly thicker than its Italian cousin. The crust is sturdy, but not cracker-like, and instead features a tender chew thanks to the addition of oil in the dough.What is the difference between New York-style pizza and regular pizza?
Typically, New York-style pizza uses grated low-moisture mozzarella, not the fresh mozzarella slices typically found on Neapolitan style pizza. New York pizzas can have additional toppings like vegetables, meats such as pepperoni and sausage, or other kinds of toppings on top of the mozzarella.What flour is best for New York-style pizza?
Chef Felice recommends a good bread flour for New York, Chicago, Detroit, and Sicilian pizzas, such as Gold Medal Unbleached Unbromated flour or Caputo Americana. For Pizza Napoletana and Neo Neapolitan, he recommends 00 flour made from finely ground Italian durum wheat.What is the secret to New York pizza?
New York-style pizza uses flour with a very high protein content, resulting in high gluten development. The higher the protein content, the easier it is for gluten to develop when kneading and the lighter and chewier the structure of your crust will be.NEXT LEVEL NEW YORK STYLE PIZZA DOUGH At Home
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Answer 2
One reason you are getting variations in your dough is because you have variations in your amounts. Volume measurements are not accurate enough for consistent baking, you need to switch to weight measurements for all ingredients including the water and oil. A little more or less flour in each scoop makes a significant difference. Use your scale for everything including liquids and you eliminate measurements as a factor.
Once you eliminate measurements the rest is technique (equipment and its use) and environmental conditions like temperature and humidity. Working to results rather than times in a consistent way will get you more predictable outcomes.
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