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Pizza dough recipe

post #1 of 2
Thread Starter 

Hi I have a question with reference to pizza dough recipes.

 

I found a recipe on the net its all very useful. Here comes the stupid question do I  use the same recipe for deep, thin and medium crust pizzas or should there be a slight variation in the ingredients? Any advice would be appreciated.  

Thank you

 

 

post #2 of 2
No. Each of those doughs are completely different.

NY style is 58-62% hydration with zero to 2% oil.
Deep dish has tons of oil in it (20% ish) with less water than NY style.

For the best pizza gurus on the net go to pizzamaking com

Hope this helps.
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