SB 021| How to Make New York Style Pizza at Home

There are 10 Comments

Reid's picture

Hello Chef Jacob,

Would it be unreasonable to try to make your New York style pizza dough recipe using sourdough starter instead of commercial yeast?  I've made a few of the basic sourdough boules and I understand that I should need about 1/3 of the flour to come from the active starter (100% hydration). I'm curious to know if given the cooking method (baking steel under broiler), if I am possibly going to have problems with the pizza turning out at it's optimal taste and texture.

Regards,
Reid

jacob burton's picture

You can absolutely substitute sourdough for the yeast. The baking steel and broiler method will work especially well since the lower acid pH (higher acid) dough won't brown as rapidly.

Chris Klindt's picture

Hi Chef Jacob,

I am confused. Do you mean lower acid dough (higher pH) or more acid dough (lower pH)?

I had forgotten about acid levels in the dough and browning.

I have been doing extended bulk fermenting in the refrigerator and the crust is coming out blond instead of brown.

I have done 2 of the pizza dough recipes that you provided. You did an assume job on the recipes! Thanks

Chris

jacob burton's picture

Good catch. I meant lower pH, higher acid.

If you're using sourdough and doing a cold ferment, you will build up more acid which we require higher heat and/or more time for browning.

Glad you're enjoying the pizza recipes!

Chris Klindt's picture

It appears to me that I need to use fresh dough and not refrigerator dough because of the short cooking time. The first pizza was at 500 and extended baking time trying to brown the crust and dried the crust out so that pizza when into the compose bucket. The second pizza was better with the garlic sauce and thicker crust was great but a little dry on the crust. The third pizza with tomato sauce was excellent but did not let the crust dry out looking more at the topping and not the crust.

Thanks for all the time you have spent on the pizza series. You have elevated my skills!

Chris

Chris Klindt's picture

Hi Chef Jacob,

If you don't mind, what brand of bread flour are you using?

This web site is where I started years ago with bread http://www.theartisan.net/ plus http://www.theartisan.net/flour_test.htm This site is where I learned bakers percentage but I like your teaching skills better!

I did make a comment on my pizza dough recipes that a change to a differnent bread flour was made since it was not the normal bread flour I buy.

Thanks for all the information.

Chris

jacob burton's picture

At home I use King Arthur Bread Flour and Whole Wheat. They're a solid brand. If it's been a while since I've fed my sourdough starter, meaning I'll have to feed and dump a few times to bring it back, I'll use cheap bread flour from WinCo since I'm just going to be throwing it away anyway.

At work I've always been pretty loyal to Giusto's. They're based out of San Francisco and will do any number of custom blends.

For my 00 Pizza Flour I use Caputo.

Chris Klindt's picture

Hi Chef Jacob,

Thanks for the information!

I have used Hudson flour for years both in AP and bread flour. When my wife brought home a different brand of bread flour, the feel and texture throw me off. The best I can say is that it was different. The different bread flour worked OK.

I can buy King Arthur flour locally but have never seen Giusto locally.

Chris