Pizza Dough Poolish: 65% vs. 70% Hydration

NYC Pizza with Poolish (30% poolish vs. 50% poolish)

How Long do I Need to Ferment NYC Pizza Dough? (My Biggest Experiment Yet!)

Making Pizza Dough With Poolish: Warm Ferment vs. Cold Ferment

I Spoke With Dom DeMarco Jr., the Owner of DiFara . . . and Then Tried Making Pizza Crust Like Him

How Does Sugar Affect Pizza Dough in Long Fermentations?

65%, 70%, 75% Hydration in NYC Pizza Crust

What Happens When You Over-Knead Pizza Dough?

Freeze-Fermented Pizza Dough Balls

NYC Pizza using Poolish --MAX FLAVOR

90 hr Ferment vs. 20 hr Ferment (MY FAVORITE NYC PIZZA DOUGH RECIPE!!!)

NYC Pizza Dough with Tipo "00" Flour (50% ) and Bread Flour (50%) Mix

NY Style Pizza with Tipo “00” Flour?

How to make Authentic NYC Pizza at Home (Step-by-step instructions)

How to tell if a "NYC Pizzeria" is authentic

Should I use Whole Milk Mozzarella or Part-Skim on my Pizza?

King Arthur

How to Make Authentic Buffalo Wings at Home

The Perfect Tomatoes for NYC Pizza

What kind of Salt should I use in my NYC Pizza Dough?

Do I need to use Imported Italian Tomatoes for my NYC Pizza?

The Perfect NYC Pizza Dough Recipe

2.3% Salt vs. 2.8% Salt in NYC Pizza Dough

Should I Use Bleached or Enriched Flour in my NYC Style Pizza Dough?

Should I Rise NYC Pizza Dough in the Fridge?

Bread Flour vs. All-Purpose Flour in NYC Pizza Dough

NYC Pizza Dough Hydration: 59% vs 65%

Should I add Sugar to Pizza Dough? Part 3/3

Should I add Sugar to Pizza Dough? Part 2/3

Should I add Sugar to Pizza Dough? Part 1/3