Mozzafella’s New York-style Dough

All the dough recipes in this Mozzafella collection are based on a simple principle called baker's percentages. What this means is that the recipe is easily scalable if you want to make 1 pizza or 100, because everything is built off a percentage. This may appear confusing at first but it’s really quite simple.

Flour is always 100%, all other ingredients are a percentage of that, so if our recipe called for 1000g of flour, and 60% water (usually referred to as the “hydration”) it would be 600g, if we wanted to double this, we would just scale the ingredients, but the ratios would remain the same.

I've spent a long time trying to work on an NY-style dough, with lots and lots of experimentation. The problem is, that there is no standard, no template, like there are with other styles. Two pizzerias in NYC will have radically different doughs, one might be using direct yeasted dough with Bread flour, another may be using a preferment with a mix of wholemeal and 00. Which makes coming up with a recipe a very difficult task, especially for someone in Yorkshire not in New York!
Based on the research I've done, I believe that NY-style pizza draws its origins from Italian thin crust, a dough made with a blend of flours, and a small percentage of oil, cooked at lower temperatures than Neapolitan for longer. The difference however is that NY dough uses primarily bread flour, and for the most part pizzerias appear to make use of cold proofing.
Cold proofing for those who aren't familiar, is the act of refrigerating dough in order to slow the yeast development, this in turn causes other enzymes within the yeast to develop more flavour in the dough.
It's also a good method of preserving dough, meaning pizzerias can make batches ahead of time.
This style of dough will work for the classic cheese and pepperoni pizzas that are commonplace in slice shops, as well as more adventurous toppings, so go wild with it if you are so inclined. I recommend mixing low and medium moisture mozzarella together. This style of pizza is not well suited to fresh mozzarella that’s higher in moisture.

Makes 6 240g Dough balls


716g / 85% strong white bread flour, protein around 13-14%

126g / 15% type 0 or 00

547g tap water (63%)

25g olive oil (3%)

25g salt (3%)

0.5g Instant yeast or 1g Fresh yeast 


  • Measure out your water, into a suitable container, if using a mixer add ice to account for heat friction generated by the machine
  • Measure your flour into a mixing bowl or suitable container, crumble in your fresh yeast, if using dried, re-hydrate it in a small amount of your total water, then add to the flour.
  • At this point pour 95% the water in and begin to combine the flour and water by squeezing together or mixing with a spoon, do not knead the dough. 
  • After a few minutes begin to knead the dough, adding the oil and combining, and then slowly adding the remaining water whilst continuing to knead the dough until you’re satisfied it’s combined and formed a loose shaggy dough. At this point add the salt.
  • Pour the dough onto a worktop and knead for 10 minutes.
  • Rest the dough for 10-20 minutes
  • Knead the dough for another 10 minutes, you’ll notice the dough is much smoother after this second knead, to test your gluten levels you can prod the dough and see if it ‘springs back’ or do the window pane test.
  • This is a process where you take a small amount of dough and stretch it until you are able to see through it slightly without it breaking apart, this is a good indication of gluten development.
  • When you feel comfortable that your dough is well kneaded, place in a bowl or container and either cover it with clingfilm, a damp cloth, or put a lid on depending on what vessel you’re using. 
  • Leave the dough for 1 hour, then divide into 6 240g balls place in an airtight container and pop in the fridge for a minimum of 23 hours, You can leave this dough in the fridge a few days, the longer you leave it the more flavour will be imparted into the dough, but the weaker the structure will get. 
  • Remove the dough from the fridge 1-2 hours before you intend to use it and allow it to come up to room temperature.

Nutritional Information Per 100g  Per 240g Dough ball
Energy 946kJ/224kcal 2261kJ/535kcal
Fat 2.8g 6.7g
of which Saturates 0.5g 1.1g
Carbohydrate 40g 96g
of which Sugars 0g 1.0g
Protein 8.1g 19g
Salt 1.7g 4.1g
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