Inspired by videobreadamerican

New York Style Pizza Dough

Name: New York Style Pizza Dough
Prep time: 1 h
Total time: 25 h
Yield: 4 x 385g pizza dough balls
Cuisine: American
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

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.

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1 hr

Prep time

0 min

Cook time

25 hrs

Total time

4 x 385g pizza dough balls

Yield

Ingredients

7 ingredients

Adjust servings

Servings: 42 to 8

Ingredients and nutrition update together

Per serving896 kcal

Fat: 7.4g
Carbs: 179g
Protein: 24.2g

Whole recipe (4 servings): 3584 kcal

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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