The 54 – A long proofed New York style pizza

Warm up the water to room temperature, around 20°C/68°F. The easiest way to do this is by pouring the water into a glass container and microwaving it for a few seconds. Use a thermometer to make sure the water isn't too hot, as that would kill the yeast.

In a bowl, pour the water, yeast and flour.

Turn the mixer on low speed and let it run for 8 minutes. If you knead by hand, knead for about 10 minutes.

Add the vegetable oil and salt and let it mix on medium speed for 2-5 minutes until the oil is properly incorporated in the dough.

Cover the bowl with plastic wrap, or a wet towel, and let it rest in room temperature for 10 hours.

After the bulk rest, divide the dough into equal parts. Use a kitchen scale to get the exact measurements.

Shape the doughs into a ball (see example here) and place each dough ball in a container that is lightly oiled with vegetable oil and air tight.

Place in the fridge and let it rest for 44 hours.

Take the dough out of the fridge about 1-2 hours before the bake, the dough should come up to room temperature. To learn how to bake the perfect pizza in a home oven, please see my guide here.

I'd recommending using my New York style tomato sauce for the most authentic experience.