- Yield: 8 dough balls (8–9 ozs. each)
NY-Style Bar Pizza Dough
Recipe courtesy of Joe Tartamella, Executive Chef, Canoe Brook CC
Ingredients
- bread flour - 10 cups
- cold water - 3 cups (start with 2 cups, add more as needed)
- olive oil - 2 Tbsps.
- sugar - 2 Tbsps.
- salt - 1 Tbsp.
- fresh yeast - 1 Tbsp. (or 1 packet active dry yeast = 2 ¼ tsps.)
Instructions
Time: 10 min mix → 20 min rest → 12–24 hr cold ferment
- Activate yeast: Add half of the cold water (1–1.5 cups) and yeast to a large bowl. Stir to dissolve.
- Add dry ingredients: Add flour, sugar, and salt. Mix by hand or with a wooden spoon.
- Slowly add the rest of the cold water until the dough is soft, cohesive, and slightly tacky.
- Knead for 6–7 minutes until smooth and elastic.
- Cover and let rest for 20 minutes.
- Divide into 8 equal dough balls (8–9 ozs. each). Place dough balls into containers or onto a tray. Cover.
- Cold ferment: Refrigerate 12–24 hours.
- Bring dough to room temp for 1 hour. Bake at 500–550°F on a pizza steel, stone, or cast iron. Stretch thin for a crisp NY-style bar pie.
