New York Style Pizza Dough
Our go-to dough recipe for NY-style pizzas can be tailored for same-day or next-day bakes. This 65% hydration recipe creates two 425g dough balls.
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Servings: 2 425g dough balls (15" pizzas)
I bought 15 pizza ovens to hands-on test.It's a hobby, not an obsession! Here are the best pizza ovens.Ingredients
- 500 g bread flour
- 325 g water (85-95 degrees F) Heating this amount of water in the microwave for 30 seconds typically results in 85-95F
- 8-15* g sugar *NOTE: If you do not use the diastatic malt in this recipe, increase to 15g sugar. If you use the malt, decrease to 8g sugar.
- 9 g salt
- 2 g instant yeast
- 15 g olive oil
- 10 g diastatic malt (optional) Aids in browning for use in home ovens
Seriously. I have a lot of pizza ovens.Let me show you the best after hundreds of hours testing. Read my in-depth pizza oven reviews!Instructions
Dough
- Using a stand mixer fitted with dough hook attachment, mix together flour, sugar, salt, and oil. Add yeast to warm water and let sit for 5 minutes.
- With the stand mixer on medium speed, pour water into dry ingredients and continue mixing until formed into a smooth ball, about 10 minutes. The dough should be slightly sticky, yet stretchy.
- Place dough on counter and hand knead for 2 minutes, forming the dough into a ball. Flip the bowl (from the mixer) over the dough to cover it and let rest for 20 minutes. You will notice the gluten is stronger after this short rest.
Cold Ferment
- Divide the dough into 2 balls; stretch and fold them a few times before forming into 2 taut dough balls. In a lightly oiled bowl or proofing container, place the dough balls seem-side down. Cover tightly with plastic wrap or lid and place in refrigerator overnight or up to 36 hours.
- Remove from refrigerator 3 hours before stretching and baking (2 hours if your house is particularly warm). Note: Lightly dust the dough with more bread flour to prevent sticking.
Video
Notes
The cold ferment method results in significantly better flavor; however, we've all been there when a craving hits that day and you really want to make a pizza. In this case, the short ferment will definitely do the job!