48 Hour Artisan New York Pizza Dough
By Dave Hale, @davespizzaoven
48 Hour Artisan New York Pizza Dough
By Dave Hale, @davespizzaoven
Yield/Serves:
2-16 inch pizzas OR 3-12 inch pizzas
Ingredients
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2.5 cups Bread Flour (390g)
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1 cup All Purpose Flour (130g)
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.5 tsp Instant Dry Yeast (1.8g)
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.5 tsp Sugar (2g)
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1.5 tsp Salt (12g)
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2 tsp Extra Virgin Olive Oil (12g)
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1.5 cups Cold water (340g)
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Mix all dry ingredients with a whisk or wooden spoon
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Add the water and oil and mix with a wooden spoon until it becomes “shaggy”
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Cover and let rest for 15 minutes
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Dump on the counter and knead for 5-7 minutes until relatively smooth
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**If using mixer, add all ingredients and mix for 6-7 minutes on LOW until dough is relatively smooth**
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Transfer dough to a lightly oiled bowl, and cover for 30 minutes
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After 30 minutes, perform a series of 4 stretch-and-folds: pull each side of the dough and fold over to the opposite side over itself and gently press down
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Cover the bowl and repeat stretch and folds every 30 minutes, 2-3 more times
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Cover and store in fridge for 2-3 days
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Pizza Day: Remove the dough from the fridge and form into (2) balls 3-5 hours before you make pizza.