The standard in serious New York pizzerias. Lower hydration (64%) than Neapolitan, bread flour for chew, and a 48–72 hour cold ferment. Use a stand mixer — the stiffer dough is tough to knead by hand. The result: a foldable slice with a crisp, flavour-packed crust. Note: despite the 64% hydration, this is a home oven recipe by design — NY pizza bakes low and slow for its characteristic thick, foldable crust.
Weigh 299g water at 32°C into the bowl of a stand mixer. Add 13.1g salt and stir to dissolve. Add 1.1g dry yeast and let hydrate 1 minute. Add 467g bread flour. Mix with the dough hook on low speed for about 90 seconds until combined.
Increase to medium speed and knead for 2 minutes until the dough is elastic and smooth. Do not over-mix — it should just come together. Target dough temp: 26–27°C. If mixing by hand: add 374g flour first, mix until combined, then add the remaining 93g gradually while kneading.
Transfer dough to an oiled bowl, cover, and leave at room temperature for 2 hours until increased by 40–50%.
Divide into 3 equal pieces. Shape each into a tight ball. Place on a floured tray and dust with flour. Cover loosely.
Refrigerate immediately. Ferment for 48–72 hours. Best at 2 days; still excellent at 3 days.
Remove from fridge 90 minutes before baking. The dough is stiffer than Neapolitan — needs more time to relax before stretching.
Preheat oven with a baking steel on the top rack to maximum (250°C) for at least 45 minutes.
NY dough is less elastic — stretch firmly and evenly across a large circle. Top generously all the way to the edge. Bake on the hot steel for 10–12 minutes. The crust should be golden and crisp; the toppings should not weigh it down. Slice and fold to eat.