When it comes to pizza, more is always better. Here are two more recipes for your crust: Pizza al Teglia & NY Pizza Dough both developed by Chef Brandon Price.
Pizza al Teglia Mix biga together in a mixer until a shaggy mess is achieved. Cover and let rest at room temperature overnight if possible but at least 2 hours. Add everything but the olive oil and mix until smooth and shiny (about 15 min on medium high speed). Leave the mixer running and drizzle in the olive oil. Divide into 500 gram dough balls. Cover and let rest overnight. NY Pizza Dough Mix biga together in a mixer until a shaggy mess is achieved. Cover and let rest at room temperature overnight if possible, but at least 2 hours. Add everything to a mixer and mix until smooth and shiny (about 15 min on medium high speed). Divide into 250 gram dough balls. Cover and let rest overnight.Pizza al Teglia & NY Pizza Dough
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