Pizza Blog from pizzatherapy.com

John Arena of Metro Pizza and UNLV shares his recipe and method for making a New York style pizza dough. John explains the recipe: 50 lbs of flour 31 lbs of water 2 oz of dry active yeast 16 oz of salt 16 oz of olive oli Use baker per cents For example for a 100 lb batch: 100 lbs of flour 62 lbs of water Start by putting water in dough mixture. you want your dough to come out at 78 degrees There is a friction factor when you mix. Dissolve the yeast. Add salt and add flour...Mix for 8 minutes. Mix for 4 minutes add olive oil. Mix for another 4 minutes. Take dough out on table. Cover and let it relax for 10-15 minutes. divide it, round it and brush with olive oil. Put it in dough tray and immediately put in the cooler. Let it stay in cooler 2-3 days minimum. You can use it after 1 and 1/2 days but it will be at its best as far as flavor, color development, and the ability to work the dough after 2-3 days. Then the dough will be at its peak. Do not use suga...

Here's the link for Saturday's Event: https://www.enotecalastoria.com/sanjo... Here is the link for Sunday's Event: https://www.enotecalastoria.com/sanjo... Saturday, October 28 at 9 AM - 1 PM PDT Sunday October 29 9-1 PM Featuring John Arena and Mike Guerra. John Arena, has been creating pizza since he was 13 and is infectiously passionate about “elevating pizza awareness”. John’s pizza knowledge will astound and educate. ● A practical demonstration on how to make New York style pizza in the Enoteca kitchen ● A discussion with John on pizza history and more in our private event space ● A wine, beer and pizza pairing luncheon led by co-owner, Mike Guerra, Certified Sommelier, This will be a pizza event not to be missed: Saturday, October 28 at 9 AM - 1 PM PDT Sunday October 29 9-1 PM Enoteca LaStoria 320 West St John Street San Jose, CA 95110 (408) 618-5455