My Full Ny-style Pizza Dough Recipe Is Here

• portions: Yields 3 450g balls for
• temps total: 5 hours 54 minutes

Ingrédients

After nearly 4 months and several hundred pizzas later, I finally got the dough down to how I want a NY-style slice at home.

Note: Baker’s percentages are listed below so you can scale this to fit your needs.

767g AP flour

38g vital wheat gluten

5g diastatic malt powder

504g water, 75°-80°F (62.2%)

4g instant yeast (0.5%)

10g sugar (1.2%)

15g olive oil (1.8%)

20g kosher salt (2.4%)

Instructions

Mix flour, vital wheat gluten, diastatic malt powder, sugar, and instant yeast in a bowl of a stand mixer.

Add water and mix on low speed until no dry flour remains, about 1-2 mins.

Cover and let rest for 20 minutes.

Add salt and olive oil.

Mix on low speed for about 10 mins. Dough should stretch without tearing when you pull it. If it tears, mix for a few more minutes and check again.

Lighty grease a bowl (I just use the mixing bowl).

Place dough into greased bowl and cover. Pproof at room temp for 45-60 mins. This will depend on the temp of your kitchen. Dough should look slighly puffy and will have some bubbles developing on the surface.

After the dough has proofed, portion dough into 450g balls. Gently fold the ball over itself a few times to form a ball and pinch the bottom shut.

Place in a lightly greased container and cold ferment for 48-72 hours.

Take the dough balls out of the fridge 4-5 hours before you are ready to make pizza.

Stretch, shape, top, bake, and enjoy!

Notes

Let ferment in the fridge for 72 hours for even better crust.