New Haven Style Dough
Making great dough take time. With a little bit of forethought, you can make great dough at home. The key is to think ahead to let the dough proof in the fridge for a few days. The Ooni Dough Calculator app is a great tool to have to help!
This recipe is one that I’ve been using quite a lot over the past weeks and months. It starts with 95 ˚F water and a 72 hour (3 day) cold proof in the refrigerator.
Configuration Options
- Target Dough Ball Weight: 6 balls at 260 g each (great for 12” pies)
- Yeast Type: Active Dry
- Water: 62%
- Salt: 2.8%
- Oil: 0%
Proofing
- Cold proof hours: 72 in the fridge at 39 ˚F
- Proof hours: 2 @ Room Temp (77 ˚F)
Ingredients for 6 Dough balls
- Flour: 947 g
- Water: 587 g
- Salt: 27 g
- Yeast: 1 g
- Oil: 0 g
Directions
Start by activating the yeast in the warm water. Fill a large mixing bowl with the water at 95 ˚F. Then dump yeast in, swirling around with your fingers to help it dissolve in. Let rest for a minute while the yeast dissolves.
Next, add the salt and again mix with your fingers to allow it to dissolve.
Add the flour and mix for 8 minutes. You can either mix with a dough hook on a stand mixer (use setting 2 to get an appropriate kneading action) or knead by hand.
After mixing, remove from the mixer and place on a lightly floured countertop. Cut off chunks of dough at the desired dough ball mass and then roll into a tight ball. Place in a lightly-oiled proofing box or baking sheet, cover, and put in the fridge.
Remove from the fridge 2-3 hours before you plan to make pizza to allow the dough to come back to room temperature and be more easily stretched.