Basic New York-style Pizza Dough

By jervinosh

Ingredients

• 22.5 ounces (about 4 1/2 cups) bread flour, plus more for dusting
• .5 ounces (about 1 1/2 tablespoons) sugar
• .35 ounces kosher salt (about 1 tablespoon)
• .35 ounces (about 2 teaspoons) instant yeast
• 1.125 ounces Extra Virgin olive oil (about 3 tablespoons)
• 15 ounces lukewarm water

Details

Servings 12
Preparation time 30mins
Cooking time 30mins
Adapted from seriouseats.com

Preparation

Step 1

Serious Heat

makes enough dough for three 12-inch pies

Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.

Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.

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