48 hour cold ferment NY pizza dough

Make 48 hour cold ferment NY pizza dough, four bases

1. 1

   Step 1

   Mix the flour, water, oil and yeast until no dry flour remains, then rest 20 minutes.

2. 2

   Step 2

   Add the salt, then knead until smooth and elastic, about 10 minutes by hand or 6 in a mixer.

3. 3

   Step 3

   Divide into 4 balls of roughly 380g each straight after kneading, then place each in its own lightly oiled container.

4. 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.

5. 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.