First ever pizza, attempting NY style. My dough barely rose (like maybe by 10% to 15%) I think my yeast is old, but I also probably used water that was too cold. I also feel like 58% hydration is a little low. I’m used to making bread which is super wet, but all that moisture also seems to help the dough rise.
I also forgot the pepperoni until halfway through and pulled it out to add it. All of that considered, I was pretty happy with the result!
I definitely can improve… the bottom was nice and crisp, but the whole pizza was a little stiff. Idk if that is because I baked it for too long or because of the dough issue mentioned above.
Regardless, it tasted good!
300 g Gold Medal Pizza Flour
174 g water (58% hydration)
9 g salt (3%)
4.5 g sugar (1.5%)
3/4 tsp Instant Dry Yeast
A drizzle of olive oil
by RecipeShmecipe
10 Comments
Looks good mate, well done. That bread experience is very handy because you can look at your pizza and understand how hydration, yeast, etc. are affecting the results.
And welcome to the wonderful world of pizza making. Surely the first of many.
Id recommend a jewelers scale for measurements like yeast, it’s important to know what percent you’re using. You can snag one off Amazon for like $9, and in my opinion, it’s so worth it!
Amazing pie btw 👏
Looks great for 1st timer
👍🏽 nice job!!!!
Phenomenal first attempt. Looking forward to your future work!!!
First of many, I hope.
Great ain’t it. You’ll probably be making a batch a dough a week to make pizzas. Home pizzas are the best.
Looks spectacular
Maybe like 5% too well done but it looks amazing
That looks amazing! First try or not great work 👌
I would say if you want a bit more rise and cushion yeah try upping the water a bit to like 62-65%