New Your Pizza Dough

A New York-style pizza dough recipe for two 16-ounce dough balls, cold-fermented for 24 hours.

Yield: 2 dough balls

Time:

• Prep: ~25 Minutes

• Rest: 15 Minutes

• Rise Before Refrigeration: ~20 to 25 Minutes

• Refrigeration: 24 Hours

• 6 dry cups high-gluten flour (30 oz. / 850 grams)

• 2 liquid cups lukewarm bottled water (16 oz. / 460 grams), about 100 degrees F

• 2 tsp dried active yeast (one packet)

• 2 tsp sugar (0.5 oz. / 14 grams)

• 2 tsp salt (0.8 oz. / 21 grams)

• 2 Tbsp extra virgin olive oil (0.6 fl. oz. / 18 grams)

○ In a large mixing bowl, dissolve the yeast in the lukewarm water.

○ Once the yeast is dissolved, add the sugar and stir until totally dissolved.

○ Add the salt and mix until dissolved.

○ Add the olive oil and flour.

○ Mix for 10 minutes.

○ Once the dough is ready, cover and let it rest for 15 minutes.

○ Remove the dough from the bowl, cut it in half, and form it into balls.

○ Place each dough ball into a tray or bowls with extra virgin olive oil and then cover airtight.

○ Let the dough rise for about 20 to 25 minutes before placing it in the refrigerator.

○ The dough must remain in the refrigerator for 24 hours before using.