DoughbaseNew York-Style
Bread flour with olive oil and sugar, mixed in a food processor and cold fermented 1–5 days.
New YorkCompare with other doughs
Pizza size
14"10"18"
Number of pizzas
3110
Thickness
Yeast
No food processor?
A stand mixer works too. The processor just develops gluten a little faster.
Dough ball
372
grams each
Total flour
630
grams
Total water
420
grams
Hydration
66.7
percent
New York-StyleCold ferment 1–5 days3 pizzas · 14" · regular
| Ingredient | Amount | Baker's % |
|---|---|---|
Bread flour | 630g | 100% |
Water Lukewarm | 420g | 66.7% |
Yeast Instant | 10.0g | 1.6% |
Salt Kosher | 10g | 1.6% |
Sugar | 15g | 2.4% |
Olive oil Extra virgin | 32g | 5.1% |
Instructions
- 01Pulse flour, sugar, salt, and yeast in a food processor 3–4 times
- 02Add olive oil and water; process until a ball rides around the blade, about 15 sec, then 15 sec more
- 03Knead once or twice by hand into a smooth ball that passes the windowpane test
- 04Divide and refrigerate in covered containers or zipper-lock bags for 1–5 days
- 05Shape into balls and rest at room temp at least 2 hours before baking
Recipe from Serious Eats.
How this was adapted
- Uses the recipe's gram weights. The accompanying article rounds them slightly (for example, 67% water).
- No pizza size is given; 14" makes a regular-thickness pie from these ~372g balls.
See the original at Serious Eats.