Classic New York dough from Pizza Love: 100+ Recipes Perfected for the Home Cook (page 68) by Leo Spizzirri
- bread flour
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instant dry yeast
Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia)
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- Serves : Two 270-gram dough balls, enough for two 12-inch (30 cm) pizzas, or one 320-gram dough ball and one 220-gram dough ball, enough for one 14-inch (35 cm) pizza and one 10-inch (25 cm) pizza
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EYB Comments
Dough cold ferments in the refrigerator for a minimum of 24 hours.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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