Pizza NightNew York style pizza dough recipe
Big, thin and foldable, with a crisp bottom. A little oil and sugar help it brown in a home oven.
- 63% hydration
- 280 g per ball
- 24 h in the fridge
For 4 New York balls of 280 g with a 24 hour cold rest: 676 g flour, 426 g water, 14 g salt, 14 g olive oil, 10 g sugar and 2.6 g fresh yeast (0.86 g instant). Start the day before, about 25 hours ahead.
Ingredients
| Ingredient | Grams | Baker's % |
|---|---|---|
| Flour | 676 g | 100% |
| Water | 426 g | 63% |
| Salt | 14 g | 2% |
| Olive oil | 14 g | 2% |
| Sugar | 10 g | 1.5% |
| Fresh yeast | 2.6 g | 0.38% |
Baker's percentages are relative to the flour. New York usually sits between 58% and 68% hydration: lower is easier to handle, higher is airier and stickier.
Method
- Mix. Dissolve the yeast in the water, add the flour, then the salt (and oil). Mix until no dry flour is left, about 15 minutes with rests.
- First rise. Cover and leave at room temperature for 1 hour.
- Shape. Divide into 4 balls of 280 g and shape them tight. For a pan style, oil the pans and press the dough in.
- Fridge. Cover and refrigerate for about 20 hours.
- Back to room temperature. Take the dough out 3 hours before baking, longer in a cold kitchen. It is ready when a gentle poke springs back slowly.
- Bake. Heat the oven as hot as it goes: 30 minutes for a tray, an hour for a stone or steel. Then stretch, top and bake.
Times are a guide. Check the dough, not the clock: a warmer kitchen speeds it up, a colder one slows it down. See how much yeast to use for other temperatures and times.