breadamerican
New York Style Pizza Dough
This New York-style pizza dough uses equal amounts of plain flour and bread flour for a balance of stretch and strength. The dough is divided into four 385g balls and cold-fermented for 24 hours before shaping and baking.
From YouTube · Aug 28, 2025
This New York-style pizza dough uses equal amounts of plain flour and bread flour for a balance of stretch and strength. The dough is divided into four 385g balls and cold-fermented for 24 hours before shaping and baking.
1 hr
Prep time
25 hrs
Total time
4 x 385g pizza dough balls
Yield
Ingredients
7 ingredients- 575 g water (68 to 70° F)
- 10 g instant yeast
- 20 g extra virgin olive oil
- 25 g sugar
- 20 g salt
- 450 g allpurpose flour
- 450 g bread flour
Method
9 steps- Combine 575 g of water at 68 to 70° F with 10 g of instant yeast and stir to dissolve.
- Add 20 g of extra virgin olive oil, 25 g of sugar, and 20 g of salt to the mixture and stir.
- Add 450 g of allpurpose flour and 450 g of bread flour to the mixture and stir until it comes together into a shaggy mess.
- Use a wet hand and a claw grip to knead the dough in the bowl for 2 minutes to develop gluten.
- Knead the dough for about 1 minute outside the bowl to further develop gluten.
- Check that the dough temperature is between 76 to 78° F.
- Divide the dough into four 385 g balls and shape each into a ball by folding and rolling.
- Transfer the dough balls onto half sheet trays lined with parchment, lightly sprayed with olive oil, and sprayed with a little olive oil on top.
- Cover the trays and refrigerate the dough overnight for 24 hours.
Recipe notes
Storage
Keep the dough balls covered and refrigerated during the 24-hour cold fermentation. Bring them towards room temperature before shaping, following the source video guidance.
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