New York Style Pizza Dough (Cold Rise)
By Matt Hussey
Ingredients
- 402g 00 Flour (can use bread flour)
- 254g filtered water at 105 degrees
- 6g fine sea salt
- 3.8g olive oil
- 2g instant dry yeast
- 6g honey
- Stand mixer
- Kitchen scale
- Instant-read thermometer
Directions
- Measure out all the ingredients.
- In the mixing bowl of a stand mixer, combine the water, yeast, salt, and honey. Mix together.
- Gradually add in the flour and let it combine slightly. Once the mixture starts coming together, add the olive oil.
- Let the dough knead for 8 minutes on medium speed using the stand mixer.
- Remove the dough from the bowl and place it on a work surface. Shape it into a ball by bringing the sides over from front to back.
- Divide the dough into 250g balls (approximately). Each ball will yield a 10-12" pizza.
- Take each dough ball and fold the sides into the bottom, then cup your palm with fingers around the dough ball and work around it to seal the edges.
- Place the dough balls in a floured dough box or container and refrigerate for at least 1 day, preferably 2 days.
- On the day of cooking, remove the dough from the fridge and let it sit on the kitchen counter for at least 2 hours before cooking.
