NEW YORK STYLE PIZZA DOUGH

New York Style Pizza Dough

New York Style Pizza Dough

By Patrick Hogan

Classic New York-style pizza dough is about balance. A classic preparation takes high gluten flour mixed with ice water and salt at 58-62% hydration. Recipes designed for lower temperature ovens include sugar / diastatic malt, and a bit of fat for browning, moisture retention, and added flavor. This recipe takes a modified approach, suited for outdoor pizza ovens. The higher hydration gives the dough better lift, resulting in a crust that’s simultaneously light and airy inside and crisp on the outside.

Prep Time

1 hour

Total Time

3 days

Yields

4 large pizza dough balls

Instructions

Step 1

Add ice water first to a spiral mixer. Add all dry ingredients and mix all ingredients. Mix on low for about 4 minutes until just integrated. Use a bench scraper a couple times to scrape down the sides of the mixer. Target dough temperature is 69°F at this stage.

Step 2

Cover and allow to rest for 20 minutes to further develop gluten.

Step 3

Run the mixer on medium high speed for 4-8 minutes until dough passes the windowpane test. Desired dough temperature is 77°F.

Step 4

Remove dough from the mixer, form into a dough ball, place in another bowl, cover and rest for 30 minutes. Transfer to the refrigerator for 24h. No need to oil the bowl at this stage.

Step 5

Cut dough and shape four dough balls, 310g each.

Step 6

Transfer the dough to a greased proofing container and cover. Place in the refrigerator for 1-3 days.

Step 7

2 hours prior to baking, remove from the refrigerator and allow the dough to come to 65°F.

Step 8

Remove dough with your bench scraper and cover in bench flour 1 part high gluten flour, 1 part semolina. Use this mixture for lightly dusting your peel. Stretch dough, top, and bake.

Tips & Tricks

Instant yeast is easier and just as effective as ADY without the need to bloom in warm water. Consider using SAF red and storing in your freezer. It’s a robust yeast and will not degrade in the freezer.
When handling dough, handle with finger tips only and frequently apply a bit of water to prevent sticking. Don’t use bench flour until the final dough is shaped.
Final dough temperature, spiral mixer has a high friction factor and quickly raises dough temperature. Aim for 77°F FDT. This ensures you don’t overmix dough. Over this and you will have a sticky dough and will probably damage gluten. I use ice water and refrigerate flour to keep the temperature in check.
Circular dough balls make circular pizzas. Place in a lightly oiled proofing container that does not crowd dough and where there is minimum contact with other surfaces or dough balls. After placing in a proofing container, lightly oil your hands and gently rub the top of the dough to make it less sticky and retain moisture.
The smooth top of the dough ball should be the bottom of your pizza.