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Wood-Fired New York Style Pizza Dough (72-Hour)

Name: Wood-Fired New York Style Pizza Dough (72-Hour)
Prep time: 165 min
Cook time: 2 min
Total time: 167 min
Yield: 12 servings
Cuisine: American
Ingredients: 638 g bread flour, 12.7% protein or higher; 638 g Tipo 00 flour; 788 g water, room temperature (about 21°C / 70°F); 37.5 g fine sea salt; 22.5 g extra virgin olive oil; 4.5 g instant dry yeast; Semolina, for the peel (never flour)

A New York style dough built for a wood oven: half bread flour for the chew, half Tipo 00 for the char, a little oil, not much yeast, and three days to get there. It stretches thin without fighting you and comes out of an 800°F oven blistered on the rim and crisp underneath, which is the whole argument for making your own.

Total time

167 min

Serves

12

Difficulty

Medium

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Wood-Fired New York Style Pizza Dough (72-Hour)

As seen on Episode 286

The pantry

kitchen

Essentials · serves 12

638 g bread flour, 12.7% protein or higher 638 g Tipo 00 flour 788 g water, room temperature (about 21°C / 70°F) 37.5 g fine sea salt 22.5 g extra virgin olive oil 4.5 g instant dry yeast Semolina, for the peel (never flour)

·

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The preparation

6 steps, about 167 minutes start to finish.

01
1. AUTOLYSE: whisk both flours and the yeast together in the stand mixer bowl. Add the water and mix on the lowest speed until it is shaggy with no dry flour left. Cover with a damp towel and rest 20 minutes.
02
2. KNEAD: add the salt and the oil. Low to medium-low speed for 8 to 10 minutes, scraping the hook down if the dough rides up it, until smooth, elastic, and it passes a windowpane.
03
3. BULK: into a lightly oiled tub, covered, at room temperature for exactly 2 hours.
04
4. PORTION AND SHAPE: divide into 12 pieces of about 177 g each. Tension each one into a tight ball: pull the edges down, pinch underneath, roll under your palm until the top is smooth and taut.
05
5. COLD FERMENT: into oiled proofing boxes, lids on, refrigerate 72 hours. Do not open the lids to look.
06
6. PREP AND BAKE: out of the fridge 1.5 to 2 hours before baking. Deck at about 425°C (800°F). Stretch to 8 to 10 inches, top lightly, onto a semolina-dusted peel, bake 90 to 120 seconds, rotating every 30 seconds.

lightbulb The chef's notes

“The flour split is the recipe. Bread flour on its own gives you chew and a tough rim; 00 on its own gives you char and a floppy slice; half and half in a hot enough oven gives you both, and that is the take for the Short. In the house this is one batch and one mix: the 8-quart KitchenAid takes 1276 g of flour without complaint, so ignore any "repeat for the second batch" instinct and never halve the weights. Six balls per GSM tray (17.25 by 13 inches, a 3 by 2 grid with room to spread), two trays, twelve balls. On the day, tray 1 comes out at 5:00 and tray 2 at 6:00, so the last pizza of the night opens as well as the first instead of sitting slack on a warm patio for three hours. Cold dough will not stretch and will not launch, so the 1.5 to 2 hours is not optional. On air the line is "72 hours from mixing to the oven," and it is exactly true.”

Cooked the same night, Episode 286

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Wood-Fired New York Style Pizza Dough (72-Hour)

The preparation

Cooked the same night, Episode 286

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