New York Style Pizza Dough
Homemade pizza dough for a signature 'foldable' thin crust that's synonymous with New York styled pizza.
- 2 1/4 2 1/4 1/4 teaspoons (1 package) instant dry active yeast
- 1 1 1 cup warm water (not hot!)
- 1/2 1/2 1/2 tablespoon sugar
- 3 3 3 cups bread flour, or as needed
- 2 2 2 tablespoon olive oil
- 1 1/2 1 1/2 1/2 teaspoon salt
Preparation time 20mins
Cooking time 120mins
Adapted from americanfood.about.com
Add the water, yeast, sugar, and a 1/2 cup of the flour into a mixing bowl. Stir well and let sit for 20 minutes. It will get bubbly.
Add olive oil, salt, and 2 cups of the flour, and mix with a wooden spoon until it's together enough to turn out on to a lightly floured work surface to knead.
Knead for about 10 minutes, while adding more flour a little at a time, to produce a soft, elastic and slightly sticky dough. Do not add too much flour, just enough to keep it from sticking to the work surface as you knead.
Form the dough into a ball and place in a large oiled bowl. Drizzle a few drops of oil and coat the top of dough to prevent the surface from becoming dry.
Cover with a kitchen towel and place in a warm spot for 2 hours, or until the dough doubles in size.
Punch down the dough and divide into 2 balls and place in large zip lock plastic bags and refrigerate overnight.
When ready to use, remove from fridge, and let the dough come up to room temperature before using.