Entrees
New York-Style Pizza Dough
Makes dough for two 10 to 12-inch pizzas
New York-Style Pizza Dough
Makes dough for two 10 to 12-inch pizzas
The addition of olive oil creates a nice balance between crunch and chew, both characteristic of a classic New York pie.
carb. 16g
pro. 2g
fat 1g
sat. fat 0gchol. 0mg
sod. 222mg
calc. 0mg
fiber 0g
Ingredients
- 1 cup water, room temperature
- 1 tablespoon olive oil
- 2½ cups plus 2 tablespoons bread flour
- 1½ teaspoons kosher salt
- 1 teaspoon instant or active dry yeast*
- 1 teaspoon granulated sugar or honey**
Preparation
- Combine the water and olive oil in a 2-cup liquid measuring cup.
- Put the bread flour, salt, yeast, and sugar in the work bowl of a food processor fitted with the chopping blade. Process briefly to mix, about 10 seconds.
- With the machine running, pour the liquid through the feed tube, only as fast as the flour will absorb it. After the mixture forms a ball, process the dough to knead for an additional 45 seconds.
- Transfer the dough to a stainless-steel mixing bowl and cover with plastic wrap. Allow to ferment at room temperature for about 4 hours.
- Divide the dough into two equal portions, and shape each into a smooth, rounded ball. Place the dough in a clean pan with enough room for each piece to expand without touching. Cover tightly and refrigerate for at least 24 hours and up to 3 days.
- When ready to use, remove from the refrigerator and let sit at room temperature at least 1 hour before shaping into a crust.
*If using instant yeast, prepare as written. If using active dry yeast, it must be proofed in warm (105°F-110°F) water first. Sprinkle the yeast into the warm water, along with the sugar, and once it gets foamy, it is ready to use. All other dry ingredients can be mixed as written above.
**Honey is a great alternative to sugar in pizza dough. If using, add to the recipe with the liquid ingredients.
