RECIPE: High hydration NY Style (home oven bake) I got lot of questions and DMs about this recipe last week and whether it would work well in a home oven. Obviously I had to put it to the test and I’m happy to report the results were amazing! Great crisp and caramelization but without being dry, thanks to the higher hydration. If you’re making pizza in a home oven you have to give this a go! - bread flour 295g (90%) - T85 flour 32g (10%) - if you don’t have T-85, replace with a 50:50 mix of bread flour and whole wheat flour. - Yeast (IDY) 0.66g (0.2%) - salt 7g (2%) - water 249g (76%) Mix roughly then stretch & fold every 30 min for ~3 hours. Keep the dough covered at RT between folds. After 3 hours or so you should start to see signs of activity in the dough and a little rise (about a 20% increase in volume). transfer to fridge for 48hr cold bulk. Remove from fridge, ball (2x ~290g), proof at room temp ~3-4 hours. Stretch & bake: baking steel preheated to 550F (or as high as your oven will go). This pizza took about 8 min to reach the crust color I was looking for, but no 2 ovens are the same, just keep an eye on it and use your best judgement 🙌 Let me know if you give this a try! 🍕❤️ #Ooniambassador #ooni #oonified #f52grams #pizza #pizzaiolo #pizzaporn #pizzatime #foodporn #instafood #eeeats #nypizza #nystylepizza #🍕#pizzarecipe #doughrecipe #pizzadoughrecipe #homeovenpizza #bakingsteel #cheesepizza #crispypizza #asmr