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New York Style Yeast Pizza Dough

Makes 4 pizzas


600°F - 900°F

Preparation Time

20 minutes to 3 days (mostly inactive)


796g Bread flour
494g Warm water
4g Active dry yeast
18g Fine sea salt
8g Granulated sugar
30g Olive oil


Pour water into the bowl of a mixer (or a regular bowl if kneading by hand). Add sugar, then the yeast. Add oil, salt, and flour, and knead for 5-8 minutes on medium speed, or if kneading by hand, work dough for 10-12 minutes until sufficient gluten has developed and dough is nice and smooth.

Divide dough into 4 and shape each into a tight ball.

Place each ball in a greased bowl, cover, and refrigerate overnight, for up to 3 days.

When ready to make your pizzas, take dough out of the refrigerator and bring to room temperature.

When dough has reached about 75°F, it is ready to be stretched out for pizzas.

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