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Pizza Dough Recipe

72-Hour New York Style Pizza Dough

My standard dough recipe for two 480g dough balls. This is the same formula I use for most of my East Coast-style pizzas.

Dough Formula

Ingredient Weight (g) Baker's %
King Arthur Sir Lancelot Flour 568g 100%
Cold Water 364g 64%
Salt 14g 2.5%
Olive Oil 19g 3.3%
Diastatic Malt Powder 11g 1.9%
Instant Dry Yeast 2.3g 0.4%

Total Dough Weight: ~978g

Yield: Two 480g dough balls

Process

  1. Add flour, water, yeast, and diastatic malt to your mixer.
  2. Mix until the dough begins to come together.
  3. Add the salt and continue mixing.
  4. Add olive oil and mix until smooth and fully incorporated.
  5. Rest the dough for approximately 20 minutes.
  6. Perform one stretch and fold.
  7. Allow the dough to bulk ferment for about 1 hour at room temperature.
  8. Divide into two 480g dough balls.
  9. Place dough balls into lightly oiled containers.
  10. Refrigerate for 72 hours.
  11. Remove dough from the refrigerator approximately 2–4 hours before baking.
  12. Stretch into a 16-inch pizza and bake on a preheated pizza steel at 550°F.

Baking Notes

I typically bake these pizzas at 550°F on a custom pizza steel. Depending on your oven setup, bake times generally range from 6–8 minutes.

For best results, rotate the pizza as needed and finish on a screen if additional top browning is required.

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