Contemporary Detroit pan dough with poolish from Pizza Love: 100+ Recipes Perfected for the Home Cook (page 70) by Leo Spizzirri
- '00' flour
- high-gluten flour
- Show all ingredients...
- Serves : Two 700-gram dough balls, enough for two 10-by-14-inch (25 by 35 cm) pans
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EYB Comments
Can substitute King Arthur bread flour for King Arthur Sir Lancelot high-gluten flour, and honey for non-diastatic malt powder; requires making the poolish 14 to 16 hours ahead and a 24-hour cold ferment in the refrigerator.
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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