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Baking & Pizza 24–72 hrs (Cold Ferment) Bake: 550°F (Steel/Stone)

New York Style Pizza Dough

Thin, pliable, and chewy crust engineered for that classic foldable New York street slice.

Ingredients

  • 500g (100%) High-gluten bread flour
  • 325g (65%) Cold water
  • 10g (2%) Fine sea salt
  • 10g (2%) Extra virgin olive oil
  • 5g (1%) Sugar or diastatic malt powder
  • 2g (0.4%) Instant dry yeast

Steps

  1. 1

    Dissolve sugar and yeast in water. Add flour and mix until a rough ball forms. Let rest (autolyse) for 15 minutes.

  2. 2

    Knead in salt and olive oil until smooth, pliable, and passes the windowpane test (about 8–10 minutes).

  3. 3

    Divide into two equal rounds (~420g each), place in oiled round containers, and refrigerate for 24 to 72 hours for flavor development.

  4. 4

    Bring to room temperature 2 hours before baking. Hand-stretch to 14–16 inches, top, and bake on a preheated pizza steel at 550°F until blistering and charred.