New York Style Pizza Dough
Directions
- 1In a large bowl, mix together cold water, oil, flour, salt, sugar, and yeast with a wooden spoon.
- 2In a large bowl, mix together cold water, oil, flour, salt, sugar, and yeast with a wooden spoon.
- 3In a large bowl, mix together cold water, oil, flour, salt, sugar, and yeast with a wooden spoon.
- 4Once roughly combined, transfer the dough to a cutting board.
- 5Once roughly combined, transfer the dough to a cutting board.
- 6Once roughly combined, transfer the dough to a cutting board.
- 7Knead the dough for 8 minutes by hand, avoiding adding any additional flour.
- 8Knead the dough for 8 minutes by hand, avoiding adding any additional flour.
- 9Knead the dough for 8 minutes by hand, avoiding adding any additional flour.
- 10After at least 8 minutes of kneading, rest the dough under the mixing bowl.
- 11After at least 8 minutes of kneading, rest the dough under the mixing bowl.
- 12After at least 8 minutes of kneading, rest the dough under the mixing bowl.
- 13Form three sets of stretch and folds every 20 minutes for the next hour, resting the dough under the bowl in between.
- 14Form three sets of stretch and folds every 20 minutes for the next hour, resting the dough under the bowl in between.
- 15Form three sets of stretch and folds every 20 minutes for the next hour, resting the dough under the bowl in between.
- 16After the stretch and folds, let the dough rest for one more hour.
- 17After the stretch and folds, let the dough rest for one more hour.
- 18After the stretch and folds, let the dough rest for one more hour.
- 19Cut the dough into two pieces.
- 20Cut the dough into two pieces.
- 21Cut the dough into two pieces.
- 22To ball the dough, continuously fold it under itself until tight, making sure the bottom seam is completely sealed.
- 23To ball the dough, continuously fold it under itself until tight, making sure the bottom seam is completely sealed.
- 24To ball the dough, continuously fold it under itself until tight, making sure the bottom seam is completely sealed.
- 25Place the dough balls in a lightly oiled and sealed container.
- 26Place the dough balls in a lightly oiled and sealed container.
- 27Place the dough balls in a lightly oiled and sealed container.
- 28Refrigerate for at least 48 hours.
- 29Refrigerate for at least 48 hours.
- 30Refrigerate for at least 48 hours.
- 31Remove the dough from the refrigerator 2 to 3 hours before using.
- 32Remove the dough from the refrigerator 2 to 3 hours before using.
- 33Remove the dough from the refrigerator 2 to 3 hours before using.
Ingredients
- 485 g King Arthur All-Purpose Flour
- 485 g King Arthur All-Purpose Flour
- 485 g King Arthur All-Purpose Flour
- 290 g cold water
- 290 g cold water
- 290 g cold water
- 1.2 g Instant Dry Yeast
- 1.2 g Instant Dry Yeast
- 1.2 g Instant Dry Yeast
- 12 g salt
- 12 g salt
- 12 g salt
- 10 g oil
- 10 g oil
- 10 g oil
- 5 g sugar
- 5 g sugar
- 5 g sugar
Equipment
large bowlwooden spooncutting boardknifeplastic containerrefrigerator
Tips
- If the dough gets sticky while kneading, let it sit for a few minutes before kneading again.
- If using a stand mixer, mix for 10 minutes, let it rest for 30 minutes, stretch and fold once, and let it rest for an hour before balling.
- When using a stand mixer, it's important to use very cold water to help the gluten develop properly, as stand mixers can overheat the dough and proof it too quickly, degrading the gluten.
- Aim for a finished dough temperature of 75°F (24°C).