New York style pizza dough
Ingredients:
- 450 grams bread flour (3 3/4 cups)
- 12 grams sugar (1 tablespoon)
- 11 grams salt (2 teaspoons)
- 3 grams instant yeast (1 teaspoon)
- 284 grams water (1 1/4 cups)
- 12 grams vegetable oil (1 tablespoon)
Directions:
Make the dough: combine all ingredients in your stand mixer and using the dough hook knead for 6 to 8 minutes or until a smooth dough forms.
Shape the dough into a ball and place it in a lightly oiled sealed container in your fridge for 24 hours or overnight.
To cook: two hours before it's time to cook the pizza, pull the dough out and divide it into two portions. Shape each portion into a ball and place each ball under a clean kitchen towel. If you're not cooking both dough balls at this time you can put the second ball back in a sealed container in the fridge for up to 4 or 5 days.
One hour before cooking, turn your oven to 500 degrees F (260 C). If you have a pizza stone or pizza steel, add it to the oven to preheat.
Slowly stretch and roll with a rolling pin the dough into a round flat shape that's around 12 to 14 inches in diameter. If the dough doesn't seem like it wants to stretch that far, let it rest for 5 or 10 minutes which will allow the gluten to relax and stretch more.
Top with your favorite sauce, cheese and toppings. Here's a pizza sauce recipe that you can use.
Bake in the oven on a pizza stone or pizza steel (if you have one - otherwise use a pizza pan) for 12 to 14 minutes.
Notes:
You can make this dough with only 2 or 3 hours in the refrigerator, but it will not be as flavorful as dough that has been in the fridge overnight. You can keep it in the fridge for up to 3 days if your plans change or if you want to cook the two doughs on two different days.