Exploding Chickens, Shrimp Cannons and Biscuit Bazookas: Food Myths with Adam Savage
Christopher Kimball’s Milk Street Radio
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How to Cured Pizza Dough
A Neapolitan or New York style pizza dough is probably closer to between 57 and 65% hydration. With Chicago pizza or Midwest pizza, it's more like 50%. So much drier, more almost similar to like a bagel dough. The other thing that this style of dough has is a lot of fat in it.
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