New York Style Pizza Dough Campy 1

• servings: 2 servings
• active time: 20 minutes
• total time: 26 minutes

Ingredients

500 g bread flour

325 g water (85-95 degrees F) (Heating this amount of water in the microwave for 30 seconds typically results in 85-95F)

8-15* g sugar

9 g salt

2 g instant yeast

15 g olive oil

10 g diastatic malt (optional) (Aids in browning for use in home ovens)

Directions

Dough

Using a stand mixer fitted with dough hook attachment, mix together flour, sugar, salt, and oil. Add yeast to warm water and let sit for 5 minutes.

With the stand mixer on medium speed, pour water into dry ingredients and continue mixing until formed into a smooth ball, about 10 minutes. The dough should be slightly sticky, yet stretchy.

Place dough on counter and hand knead for 2 minutes, forming the dough into a ball. Flip the bowl (from the mixer) over the dough to cover it and let rest for 20 minutes. You will notice the gluten is stronger after this short rest.

Cold Ferment

Divide the dough into 2 balls; stretch and fold them a few times before forming into 2 taut dough balls. In a lightly oiled bowl or proofing container, place the dough balls seem-side down. Cover tightly with plastic wrap or lid and place in refrigerator overnight or up to 36 hours.

Remove from refrigerator 3 hours before stretching and baking (2 hours if your house is particularly warm). Note: Lightly dust the dough with more bread flour to prevent sticking.