# 72-hour Cold Fermented NY Pizza Dough

This recipe details how to make a 72-hour cold fermented New York-style pizza dough for an airy, flavorful crust at home.

- Servings: 2 servings
- Total time: 4320 min
- Cuisine: Italian
- Category: Baked Goods
- Language: en

## 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

## Instructions

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

## Equipment

- bowl
- wooden spoon
- food thermometer
- plastic container
- fridge
- dough 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.

## Source

- Original video: https://www.instagram.com/reel/DABUVjkxoxS/?igsh=MWRwOW0zdGFqeHZndQ==
- Recipe page: https://www.cliprecipe.com/recipe/a6f84a7c-e088-47a3-8ac8-e1b065ed2a7b
- Extracted: 2025-08-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt