New York (Outdoor Oven)

From Charlie Anderson’s How to Make REAL NY-Style Pizza in an Outdoor Pizza Oven. For a home oven, use New York (Home Oven).

Mix

1. First mix (low, ~4 minutes). Add the [[water]] water to the mixer bowl, then the [[flour]] flour and [[yeast]] yeast. Mix on low just until the dough comes together. Mixing by hand works too.
2. Rest (20 minutes). Cover the bowl and let the gluten develop on its own. Optional, but it noticeably improves the texture.
3. Salt (medium, ~3 minutes). Add the [[salt]] salt and mix on medium until the dough just starts to turn smooth. Don’t overmix: this is a strong flour, and too much gluten development makes it hard to stretch.

Ferment

1. Short bulk (1–2 hours). Move the dough to a clear container so you can watch it. You only want it to rise about 10%, not double.
2. Ball. Divide into [[count]] pieces of [[weight]] and ball them up.
3. Cold ferment (2+ days, 3–4 ideal). Put each ball in a dough tin or any short, wide container (narrow ones don’t leave room to spread) and refrigerate.

Bake day

1. Pull the dough 3+ hours ahead, up to 5–6 hours if your fridge runs cold. If a ball still feels tight, press it down a little to make stretching easier later.
2. It’s ready when it has roughly doubled since going into the tin. Under-proofed dough is hard to stretch and won’t rise as well in the oven.

For sauce, toppings and the outdoor bake, see the pizzas below.