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New York-ish Pizza Dough (with Diastatic Malt Powder)


Servings 4 dough balls

Ingredients

  • 788 grams bread flour (King Arthur Bread Flour recommended)
  • 12 grams instant dry yeast (IDY) (SAF brand preferred)
  • 12 grams sea salt
  • 5 grams diastatic malt powder
  • 496 grams cold water
  • 39 grams olive oil

Instructions

  1. Measure dry ingredients into a large bowl and whisk together to combine. Make a well in the center.

  2. Weigh out the water in a separate container and add into the well of the flour mixture.

  3. Weigh out the olive oil and add to the well.

  4. Using a dough whisk, wooden spoon, or your hands, begin stirring in the flour from the sides of the well, mixing it in gradually until all the flour is incorporated.

  5. Cover with a clean kitchen towel or plastic wrap and let dough sit for 15–20 minutes.

  6. Turn out dough onto a clean, lightly floured work surface, and knead until smooth, elastic, and kind of “shiny” looking, about 10 minutes.

  7. Place dough into a large covered container and refrigerate for 48 hours.

  8. After the initial 48-hour "bulk ferment," remove dough from container, weigh into four equal portions (no worries if they are a little more or less than 325 grams each), and ball dough. Place dough balls in individual round containers and refrigerate 24 hours more (Glad Big Bowls work well for this). 

  9. Two hours before you plan to cook your first pizza, remove the containered dough from the fridge and let it come to room temperature. Stretch and top as desired.