S1 Ep20: How To Make New Haven Style Dough

Fresh off Halloween Frank and Kevin are back in the studio for the 20th episode of Charred and the first Demo episode!Frank gives a how-to demo on the exact science behind making New Have Style dough. Kevin lends a hand to give you all the steps you'll need to make a true New Have Apizza.You can find every episode of this show on Apple Podcasts, Spotify, YouTube, Google, Amazon Music and wherever else you get your podcasts.DOUGH INSTRUCTIONS:INGREDIENTS:King Arthur Bread FlourFine Sea SaltIDY (Instant Dry Yeast)Room temp tap water or Spring waterMIXING:- [ ] Add salt to water and whisk until dissolved- [ ] Add flour on top of salt/water mix- [ ] Sprinkle yeast on top of flour to keep away from salt- [ ] Combine ingredients roughly with spatula- [ ] Mix in electric mixer with dough hook on low/#1 setting for 1-2.5 min until oatmeal-like consistency- [ ] Stop mixer, wait 20 mins in mixer- [ ] Mix for just a few seconds more until smooth- [ ] Put flour on bench and scale- [ ] Dump dough on bench, more flour on top- [ ] Cut into 3x 300g balls for 13” pies- [ ] Fold dough under until nice skin formed and pinch bottom to make dough ball- [ ] Oil containers for dough and add balls and cover- [ ] Put dough in refrigerator for at least 24 hours- [ ] Let dough come to room temp and rise before cooking 2-4 hoursSubscribe and Follow HEREHave a pizza topic suggestions, thoughts, or questions? Email us: [email protected]