The ONLY Pizza Dough Recipe You Need (64% Hydration)

Here’s exactly how I make my go-to pizza dough using a 64% hydration formula and a 72-hour cold fermentation.

This is the same process I use when I want consistent, strong dough with great extensibility and that classic NY-style structure.

In this video, I walk through the full mix in my @ooni Spiral Mixer, adding each ingredient step-by-step and showing exactly how it comes together.

🍕 DOUGH FORMULA (64% HYDRATION)

568g King Arthur Sir Lancelot Flour (100%)
364g Water (64%)
14g Salt (2.5%)
19g Olive Oil (3.3%)
11g Diastatic Malt Powder (1.9%)
2.3g Instant Yeast (0.4%)

Cold ferment: 72 hours

This hydration level has been one of the most balanced I’ve tested—strong enough to handle, but still light with great oven spring.

If you’ve been struggling to dial in your dough… this might be the one.

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