New York Pizza Dough
From the nice people at Serious Eats
- 400g bread flour
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 teaspoon dried yeast
- 2 tablespoons olive oil
- 250ml water
- 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 two even parts and place each in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least one day, and up to 5
- Remove from refrigerator 2 hours before cooking and shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each one in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.
- One hour before baking, adjust oven rack with pizza stone to middle position and preheat oven to 260C. Turn a single dough ball out onto a lightly floured surface. Gently press out the dough into a rough 20cm circle, leaving the 2cm higher than the rest. Gently stretch the dough by draping it over your knuckles to form a 30-35cm circle just less than a centimetre thick. Transfer to a pizza peel
- Spread approximately 2/3 cup sauce evenly over surface of crust, leaving 1/2- to 1-inch border along edge. Evenly spread 1/3 of cheese over sauce. Slide pizza onto baking stone and bake until cheese is melted with some browned spots and crust is golden brown and puffed, 12 to 15 minutes. Transfer to cutting board, slice, and serve immediately. Repeat with remaining two dough balls, remaining sauce, and remaining cheese.