No-Mixer NY Style Pizza Dough

Ingredients

• 560 g Bread Flour (Calculated for two 16-inch pizzas (approx. 280g flour per pizza))
• 347 g Cold Water (62% hydration; use cold water from the tap)
• 2.2 g Active Dry Yeast (0.4% of flour weight)
• 18 g Olive Oil (3.2% of flour weight)
• 14 g Salt (2.5% of flour weight)
• 11 g Sugar (2% of flour weight)
• Cooking Spray (For greasing the storage containers)

Steps

1. 1

   Place a large mixing bowl on a food scale and zero it out. Add the cold water, active dry yeast, bread flour, and olive oil, zeroing the scale between each addition to ensure accurate baker's percentages.

2. 2

   Mix the ingredients by hand until a shaggy dough forms and no dry flour remains.

3. 3

   Add the salt and sugar to the dough. Fold the dough over itself several times in the bowl to incorporate the seasonings.

4. 4

   Turn the dough out onto a clean work surface. Gather any remaining crumbs from the bowl and press them into the dough mass.

5. 5

   Knead the dough by hand for 10 to 12 minutes. Use the heel of your hand to press the dough out, roll it back, turn it slightly, and repeat. Continue until the dough is smooth and elastic. If the dough feels too wet or sticky, let it rest on the counter for a few minutes before finishing the kneading process.

6. 6

   Place the kneaded dough into a bowl, cover it, and let it rest at room temperature for about 1 hour.

7. 7

   After the hour rest, the dough should look smoother. Divide the dough into two equal portions (approximately 475g each for 16-inch pizzas).

8. 8

   Shape each portion into a tight ball by stretching the sides and folding them into the center. Pinch the seams at the bottom to seal them completely.

9. 9

   Lightly spray two individual storage containers with cooking spray. Place one dough ball into each container and cover tightly.

10. 10

    Place the containers in the refrigerator and allow the dough to cold ferment for 3 to 4 days before using.

Notes

The author specifies baker's percentages for the recipe. The gram measurements provided are calculated based on his mention of making two 16-inch pizzas. For best results, do not skip the 3-4 day cold ferment, as this is essential for the New York style texture and flavor.

Nutrition per serving

• main
• pizza
• baking
• NY style
• vegetarian
• no-mixer
• slow-ferment