The Ultimate Di Fara Pizza Dough Recipe
A detailed recipe to recreate the legendary pizza dough from Di Fara in Brooklyn. This dough uses a blend of flours and a long cold fermentation to produce a crust that is perfectly chewy, crispy, and packed with flavor.
Equipment
- Stand Mixer (optional)
- Kitchen Scale
- Large Mixing Bowl
- Airtight containers
Ingredients
- 250 g "00" Flour
- 250 g Bread Flour
- 10 g Fine Sea Salt
- 3 g Instant Dry Yeast
- 325 g Lukewarm Water (approx. 105°F / 40°C)
- 15 g Extra Virgin Olive Oil
Instructions
- Combine Dry Ingredients: In the bowl of a stand mixer or a large bowl, whisk together the "00" flour, bread flour, salt, and instant yeast.
- Add Wet Ingredients: With the mixer on low (or using a wooden spoon), slowly add the lukewarm water and olive oil. Mix until a shaggy dough forms.
- Knead: Knead on medium-low speed for 8-10 minutes, or by hand on a floured surface for 10-12 minutes, until the dough is smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1.5-2 hours, or until doubled.
- Divide & Shape: Punch down the dough, divide it into two equal pieces, and shape each into a tight ball.
- Cold Ferment: Place each dough ball in a separate airtight container and refrigerate for at least 24 hours and up to 72 hours.
- Rest: Remove the dough from the fridge 2-3 hours before baking to let it come to room temperature.
- Bake: Preheat your oven with a pizza stone to its highest setting (500-550°F). Stretch the dough, add your toppings, and bake for 7-10 minutes, or until the crust is golden and the cheese is bubbly.
Notes
A digital kitchen scale is highly recommended for this recipe to ensure the flour and water ratios are exact. This is the key to consistent results!