This pizza dough is a never-failing, totally delicious and, best of all, simple recipe.
The first time I decided to make homemade pizza, I used this recipe. Using a food processor to mix the ingredients makes this a speedy and painless job. It only takes about 10 minutes to make and store the dough.
The hardest part is letting the dough ferment in the refrigerator. I like to let mine cold ferment at least three days, if not the five day max. The flavor of the dough is much more intense and delicious the longer you allow the dough to do it’s thing. (The dough does begin to change flavor after five days, so it’s best to use by the fifth day)
The more comfortable I became with the dough, the better my pizzas were. Trusting your eyes and the way the dough feels in your hands is important. Those are the only ways to tell if the dough is too wet or dry. If you do add water or flour, only add 1 tablespoon at a time until the dough is the correct consistency.
In addition to making pizza, I love making pepperoni rolls and calzones with this dough too.
NY Style Pizza Dough
From Serious Eats
4 1/2 cups bread flour
1 1/2 tablespoons sugar
1 tablespoon kosher salt
2 teaspoons instant yeast
3 tablespoons Extra Virgin olive oil
1 3/4 cups warm water
Add flour, sugar, salt and yeast in the bowl of a food processor. Pulse several times to combine ingredients. While the food processor is running, add water and olive oil until a ball forms. Continue to process for 15 more seconds.
On a lightly floured surface, knead the dough until a smooth ball forms.
Divide dough into three pieces and place in a gallon sized, zip-lock bags.
Refrigerate at least one day and up to five.
Two hours before baking, remove from refrigerator. Shape dough into balls, cover with plastic wrap and let rest at room temperature until ready to bake.
45 minutes before baking, preheat oven with Baking Steel or pizza stone at 550 F.