New York-Style Pizza Dough

Makes dough for two 10 to 12-inch pizzas

1         cup water, room temperature
1         tablespoon olive oil
2  ½ cups plus 2 tablespoons bread flour
1  ½ teaspoons kosher salt
1         teaspoon instant or active dry yeast*
1         teaspoon granulated sugar or honey**

Nutritional information per serving (based on 16 servings):
Calories 80 (10% from fat) • carb. 16g • pro. 2g • fat 1g • sat. fat 0g
chol. 0mg • sod. 222mg • calc. 0mg • fiber 0g

1. Combine the water and olive oil in a 2-cup liquid measuring cup.
2. 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.
3. 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.
4. Transfer the dough to a stainless-steel mixing bowl and cover
with plastic wrap. Allow to ferment at room temperature for
about 4 hours.
5. 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.
6. 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.