NY Style Dough Recipe 60% (Patreon)

NY Style Dough Recipe (60% Hydration):

Poolish Starter:

100g 00 flour

100g cool tap water

1/4tsp yeast

Dough:

190g 00 pizza flour ( I use Caputo Red bag)

15g salt

303g cool tap water

382g bread flour (I use King Arthur)

Rest times:

6hr Room temp fermentation

1-7 days cold fermentation (I usually do 3-5 days)

2hr room temperature to warm up

60-90min rest after balling dough