How to Make 72-Hour Cold Fermented New York Pizza Dough

This is a step-by-step walkthrough of a 72-hour cold-fermented pizza dough that produces an airy, flavorful New York-style crust at home. The process requires patience, but the technique is straightforward.

Ingredients and Initial Mix

Start with bread flour, all-purpose flour, instant yeast, salt, and sugar. Add cold water (under 55 degrees Fahrenheit) and olive oil. Mix everything together with a wooden spoon or your hands until it forms a shaggy dough.

Kneading and Temperature Control

Pour the dough onto the counter and knead for five to six minutes. It does not need to be perfectly smooth at this stage. The key detail: keep the dough temperature below 72 degrees. Cold temperature management is critical to a slow, controlled fermentation.

Stretch and Fold Technique

After kneading, oil a container and let the dough rest for 30 minutes. Then perform a series of stretch and folds. Wet your hands first to make handling easier. Pull and fold on all four sides, rotating the bowl as you go.

Let it rest another 30 minutes, then check the windowpane test. If the dough tears when you stretch it thin, it needs more work. Perform one or two more rounds of stretch and folds until the dough passes the windowpane test cleanly.

The 72-Hour Ferment

This is where patience comes in. Put the dough in the fridge for 48 hours. The night before you plan to make pizza, pull it out and check the gluten development. Divide the dough into two pieces and shape them into tight balls. Lightly oil a container, place the dough balls inside, and return them to the fridge for one more night.

Key Takeaways

• Keep water temperature under 55 degrees and dough temperature under 72 degrees during mixing
• The windowpane test tells you when gluten development is sufficient
• 48 hours in the fridge, then divide and shape, then one more night before baking
• Total time commitment is 72 hours, but active hands-on time is minimal