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Pizza · Recipe
48 hour cold ferment NY pizza dough
Last updated 23 August 2026
For four 35cm NY-style bases on a 48 hour ferment, use 827.1g bread flour, 512.8g water, 20.7g salt, 24.8g oil and 0.39g instant dried yeast.
The formula
Full ingredient list
| Ingredient | Weight | Baker's % |
|---|---|---|
| Bread flour | 827.1 g | 100% |
| Water | 512.8 g | 62% |
| Salt | 20.7 g | 2.5% |
| Olive oil | 24.8 g | 3% |
| Instant dried yeast | 0.39 g | 0.047% |
The schedule
Make 48 hour cold ferment NY pizza dough, four bases
-
1
Step 1
Mix the flour, water, oil and yeast until no dry flour remains, then rest 20 minutes.
-
2
Step 2
Add the salt, then knead until smooth and elastic, about 10 minutes by hand or 6 in a mixer.
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3
Step 3
Divide into 4 balls of roughly 346g each straight after kneading, then place each in its own lightly oiled container.
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4
Step 4
Cold ferment in the fridge for up to 48 hours. Pull them out and let them come fully to room temperature, around 2 hours, before shaping.
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5
Step 5
Stretch to a large thin circle, leaving a thicker rim, and bake at your oven's highest setting on a preheated steel or stone.
Worth knowing
Balling before the fridge rather than after is the detail most people get backwards on a cold NY schedule. Ball first, then chill, and each dough ball ferments evenly on its own instead of fighting for space and rising unevenly in one big tub. The other thing worth knowing: cold dough straight from the fridge is stiff and hard to stretch, so give it the full 2 hours at room temperature before you even think about shaping. Rushing that step is the most common reason NY dough tears at the edges.
Keep reading
More pizza dough resources
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The full ingredient table and schedule, on one page you can keep by the oven.
