New York
Bella’s 72‑hour NY‑style pizza dough
Bella makes this dough with Dad. She pours and stirs, the mixer kneads, and two or three days in the fridge do the rest.
Makes
2 pizzas
Level
Easy with a grown-up
Kids cook with a grown-up. Hot ovens, boiling water and frying are grown-up jobs, and sharp knives need a grown-up’s hands too.
Bella’s job
Pour in the flour, stir the salt into the water, and pour the water in. A grown-up handles the mixer.
Ingredients
Flour (King Arthur): 500 g
Water: 320 g
Active dry yeast: 1.5 g
Fine sea salt: 14 g
Method
Add the sea salt to the water and stir until it dissolves. Add the yeast and stir until it dissolves too.
Put the flour in the mixer bowl, pour in the water and mix on the lowest speed for 4 to 5 minutes.
Wet your hand, move the dough to a bowl with a tight lid and leave it at room temperature for 2 hours. It will start to grow.
Flour the counter and cut the dough in half. Shape each piece into a tight round, put it in a container and refrigerate for 48 to 72 hours.
Take the dough out of the fridge 90 to 120 minutes before baking.
Stretch each ball by hand, add your toppings and bake (see Good to know).
Good to know
We bake ours in our Ooni pizza oven. Indoors, we bake on a Baking Steel in an oven at 500 degrees F for about 7 to 8 minutes, until the crust is browned.
