72-hour Cold Fermented NY Pizza Dough

Name: 72-hour Cold Fermented NY Pizza Dough
Total time: 4320 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 280 g bread flour; 120 g all-purpose flour; 260 g water; 1.2 g instant yeast; 10 g salt; 8 g sugar; 8 g olive oil

Serves 2

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72-hour Cold Fermented NY Pizza Dough

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Serves 2

Directions

1Start by combining bread flour, all-purpose flour, instant yeast, salt, and sugar in a bowl and mix quickly.
2Add cold water, under 55 degrees Fahrenheit, and olive oil to the flour mixture.
3Mix with a wooden spoon or your hands until it forms a shaggy dough.
4Pour the shaggy dough onto a clean counter and knead for 5 to 6 minutes until it forms a somewhat smooth ball, keeping the temperature below 72 degrees Fahrenheit.
5Lightly oil a container, place the dough ball inside, and let it rest for 30 minutes.
6Perform a series of stretch and folds: wet your hands, stretch one side of the dough up and fold it over, rotating the bowl to do all four sides.
7Let the dough rest for another 30 minutes, then check the windowpane test.
8If the dough is tearing, perform one or two more series of stretch and folds until it passes the windowpane test with flying colors.
9Place the container with the dough in the fridge for 48 hours for cold fermentation.
10The night before you want to make pizza, pull the dough out of the fridge to warm up.
11Observe the developed gluten structure.
12Divide the dough into two equal portions and shape them into dough balls.
13Lightly oil individual containers, place one dough ball in each, and return them to the fridge for one more night.

Ingredients

280 g bread flour
120 g all-purpose flour
260 g water
1.2 g instant yeast
10 g salt
8 g sugar
8 g olive oil

Equipment

bowlwooden spoonfood thermometerplastic containerfridgedough scraper

Tips

You can make this a 48-hour dough by pulling it out of the fridge to ball after one day of bulk proofing.
Use King Arthur Baking flours and Fleischmann INSTANT dry yeast.
Sugar is optional and provides coloring; honey or non-diastatic malt powder can be used instead.
The goal of cold water is to manage dough temperature; higher temperature doughs can overproof faster.
If using a mixer, add crushed ice.
Always "under mix" to build gluten through stretch and folds.

72-hour Cold Fermented NY Pizza Dough

Serves 2

instagram.com

72-hour Cold Fermented NY Pizza Dough

instagram.com

Serves 2

Directions

1Start by combining bread flour, all-purpose flour, instant yeast, salt, and sugar in a bowl and mix quickly.
2Add cold water, under 55 degrees Fahrenheit, and olive oil to the flour mixture.
3Mix with a wooden spoon or your hands until it forms a shaggy dough.
4Pour the shaggy dough onto a clean counter and knead for 5 to 6 minutes until it forms a somewhat smooth ball, keeping the temperature below 72 degrees Fahrenheit.
5Lightly oil a container, place the dough ball inside, and let it rest for 30 minutes.
6Perform a series of stretch and folds: wet your hands, stretch one side of the dough up and fold it over, rotating the bowl to do all four sides.
7Let the dough rest for another 30 minutes, then check the windowpane test.
8If the dough is tearing, perform one or two more series of stretch and folds until it passes the windowpane test with flying colors.
9Place the container with the dough in the fridge for 48 hours for cold fermentation.
10The night before you want to make pizza, pull the dough out of the fridge to warm up.
11Observe the developed gluten structure.
12Divide the dough into two equal portions and shape them into dough balls.
13Lightly oil individual containers, place one dough ball in each, and return them to the fridge for one more night.

Ingredients

280 g bread flour
120 g all-purpose flour
260 g water
1.2 g instant yeast
10 g salt
8 g sugar
8 g olive oil

Equipment

bowlwooden spoonfood thermometerplastic containerfridgedough scraper

Tips

You can make this a 48-hour dough by pulling it out of the fridge to ball after one day of bulk proofing.
Use King Arthur Baking flours and Fleischmann INSTANT dry yeast.
Sugar is optional and provides coloring; honey or non-diastatic malt powder can be used instead.
The goal of cold water is to manage dough temperature; higher temperature doughs can overproof faster.
If using a mixer, add crushed ice.
Always "under mix" to build gluten through stretch and folds.