How to Make New York Style Pizza Dough with Matt Hussey

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients, while bread flour can be more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

Measure out 487 grams of tepo double O flour using a kitchen scale.

Measure 2.8 grams of yeast and 7.5 grams of salt.

Pour 307 grams of water (110-105 degrees) over the yeast and salt mixture.

Add 7.4 grams of honey to the mixture and stir.

In a KitchenAid mixer, combine the water, salt, honey, and yeast mixture.

Slowly add the flour to the bowl and mix on low speed for about two minutes until everything is picked up.

Drizzle in 4.6 grams of extra virgin olive oil while mixing on low speed.

Increase the speed to medium and mix for about eight minutes, scraping the dough off the hook after five to six minutes if it sticks.

Transfer the dough to a work surface and shape it by flopping it around and sealing the bottom.

Measure out 260-265 gram portions of dough and shape them into balls, sealing the bottom.

Place the dough balls into a floured dough box, leaving space between them to expand.

Drizzle a little olive oil over the dough balls to prevent a pellicle skin from forming.

Cover the dough balls and refrigerate for a cold ferment for at least 24 hours up to 72 hours.

On the day of making the pizza, let the dough sit out for about two hours to loosen it before stretching.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens