Go to the Article: Pizza Doughs: A Parametric Analysis
What Lintner value do you recommend for the Diastatic Malt Powder and how much DMP do you recommend? The chart doesn’t seem to say that, unless it’s the same as the Vitao Wheat Gluten.
Hey Robert. Andrew uses 1% diastatic malt in his recipe and the brand we use is Hoosier Hill Farm. I found a comment on Amazon from someone saying Hoosier Hill Farm had it listed at 60 °Lintner but the link from 2018 is no longer available. I reached out to Hoosier to confirm.
Thanks so much! Have recently begun analyzing my doughs in more detail and recently learned I’ve been using too much DMP. Looking forward to checking all of these out!
Hey, where’s the See the Recipe for the New York Style?
…also there’s no link for the Neapolitan dough, either. Sure hope you guys can get these up and running! Thanks for the guide!
Here - https://newsletter.wordloaf.org/p/nyc-thin-crust-pizza-dough-recipe
Hardly a helpful page when the most compelling pizzas have no link to the dough recipe. Disappointing. What am I paying for with my subscription here?
I posted the NY recipe below and the Neapolitan gives you all the info you need. It’s a 24 hour room temp ferment. Bulk for 20 and ball for the last 4.
I imagine/hope you're going to make entries on the NY and Detroit styles. Feel like these are the 2 most folks are making at home and it would be interesting to see Chefsteps do a deep dive on them (Parbaking, sauces, cheeses, etc).
is there a recipe for the Detroit style pizza. I used the Sicilian, but the hydration is different, and it mentions its fortified. fortified with what? malt powder, sugar.
Hi,
In your Pizza Parametric Analysis is the yeast always the same? I use instant yeast and I want to be sure about the quantities.
Thanks in advance.
Mike
what happened to the New York and Detroit recipes?
Yes, instant yeast across the board.
Those recipes in the parametric are not ChefSteps recipes. We do plan on developing and publishing our own New York and Detroit pizza recipes in the future!
Very much so looking forward to those recipes
