New York-Style Pizza Dough

If you have ever wondered why New York pizza tastes different from Neapolitan, the answer is in the dough. A touch of olive oil and sugar in the mix creates that distinctive golden-brown crust - slightly crisp on the outside, chewy and foldable within. The secret is a long cold ferment: 48 to 72 hours in the fridge lets the yeast work slowly, developing complex flavour that a same-day dough simply cannot match.

This recipe makes enough for two generous pizzas. Once you have tried a proper cold-fermented New York dough in your wood-fired oven, you will not go back to anything from a packet.

Ingredients

• 520g bread flour
• 300ml warm water
• 1 tsp (5g) sugar
• 2 tsp (10g) salt
• 1 tsp (5g) instant yeast
• 2 tbsp olive oil

Method

1. Combine the flour, sugar, salt and yeast in a large bowl. Make a well in the centre and pour in the warm water and olive oil.
2. Mix until a shaggy dough forms, then turn out onto a lightly floured surface. Knead for 7 to 8 minutes until the dough is smooth and springs back when pressed.
3. Cover and rest for 15 minutes, then give it a brief second knead - just a minute or two to tighten the gluten structure.
4. Divide the dough into two equal balls. Place each in a lightly oiled container, cover tightly, and refrigerate for 48 to 72 hours. This cold ferment is where the magic happens.
5. When ready to bake, remove the dough from the fridge and bring to room temperature for at least 2 hours. The dough should be soft and pliable.
6. Shape into a thin round, slightly thicker at the edges. Fire your pizza oven to 280 to 300 degrees and bake for approximately 2 minutes, turning as needed for an even bake.