Traditional American Pizza<\/a> which he outlines some variations of American pizzas that you may, or may not, not be familiar with. The Midwest style pizza was included.<\/p>\nHere is a dough recipe which, to me best reflects the middle ground in middle America. I\u2019ve left this recipe at 66% hydration. Strong enough to hold sauce, cheese and toppings and flavorful enough after proofing to enable a digestible crust. Mixing it with cold water (and using less yeast) followed by cold fermentation slows the yeast activity down, giving the starches in the flour time to convert to simple sugars releasing fantastic flavors. This recipe is designed to be used within 6 hours if using warmer water, and up to 3 days using the cold holding method.<\/p>\n
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Midwest Pizza Dough<\/div>\n
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Recipe Type<\/span>: pizza dough<\/span><\/div>\nAuthor:
Pizza Today<\/span><\/div>\n\n