Dough recipe· 7 ingredientsno ratings yet

Cold-Ferment NY Dough

Higher protein, a kiss of sugar, two days in the fridge. The most forgiving serious dough on the site.

by@joemaci

⏱ Total

24–72 hours

✋ Active

20 min

◆ Difficulty

Easy

Intro

Higher protein flour than Neapolitan, plus a little sugar, oil, and (optionally) diastatic malt for color and chew. The oil tenderizes; the sugar browns the crust at home-oven temperatures. The result is a thinner, sturdier, foldable disc with crisp bottom and chewy lift. 48h is the sweet spot.

◆ How many × 420g balls?

× 420g balls

◆ What tools do you have?

↳ Speeds 2–8

Ingredients

For 2 × 420G BALLS

Bread or high-gluten flour

500 g4 1/8 cup · 17.6 oz

note · King Arthur Bread Flour at home; Sir Lancelot for pro browning.

Water (cold)

320 ml1 3/8 cup · 10.8 fl oz

note · Cold water slows fermentation and gives a better window of usability.

Fine sea salt

10 g1 3/4 tsp

Sugar

8 g0.3 oz

note · 1.6% — for browning at home oven temps.

Olive oil

12 g2 3/8 tsp

note · Don't skip — tenderizes the crumb and gives that slightly-soft NY chew.

Instant dry yeast

1.5 g1/2 tsp

Diastatic malt powder (optional)

5 g0.2 oz

note · The home oven's secret weapon. Restores the browning sugars long cold ferments burn through.

The process

1
Combine dry
Whisk the flour 500 g, salt 10 g, sugar 8 g, yeast 1.5 g, and malt 5 g (if using) in the mixer bowl.
2
Add wets
Add the cold water 320 ml and oil 12 g. Mix on low for 2 minutes until shaggy.
⏱ Combine02:00
3
Rest
Cover and rest 10 minutes.
⏱ Rest10:00
4
Knead
Knead on speed 2 for 6–8 minutes until smooth and pulling cleanly from the bowl.
⏱ Knead07:00
5
Divide & ball
Divide into two 420g balls. Ball tightly, pinch seams, oil lightly.
6
Cold ferment
Cold ferment in sealed containers 24–72 hours. 48 is the sweet spot.
✶ Pizzaiolo tip
If your dough is springing back hard when you stretch, it's underproofed or too cold — give it more counter time.
⏱ Cold ferment2880:00
7
Warm up
Pull dough 2 hours before stretching.
⏱ Warm-up120:00