New York Pizza Dough
A chewy, foldable New York-style pizza dough made from bread flour and cold water.
Ingredients
| 3¼ cups | 780 ml | Bread flour |
| 2 tsp | 10 ml | Sugar |
| 2 tsp | 10 ml | Salt |
| 2 tsp | 10 ml | Instant yeast |
| 1¼ cups | 300 ml | Cold water |
| 2 tbsp | 30 ml | Olive oil |
Instructions
IMPORTANT NOTE (applies to all of these recipes): EACH OF THESE RECIPES MUST USE COLD WATER AND MUST REST OVERNIGHT IN THE FRIDGE. The dough must rest in the fridge for at least 24 hours. When you use warm water, you activate the yeast too soon and also the taste is a lot different. Try it with cold (even ice) water, and put it in the fridge for 24 hours. Before baking, take it out for an hour.
New York-Style Pizza Dough (ingredients transcribed from the recipe photo): 3¼ cups bread flour 2 tsp sugar 2 tsp salt 2 tsp instant yeast 1¼ cups cold water 2 tbsp olive oil
(Reconstructed / classic proportions — the source page had only the ingredient list, no method.)
- Combine bread flour, sugar, salt and instant yeast.
- Add the cold water and olive oil.
- Knead 8-10 min until smooth and elastic.
- Cover and cold ferment in the fridge overnight (at least 24 hours).
- Take out 1 hour before baking, divide, ball, then stretch thin. Bake in a very hot preheated oven.