New York-Style Pizza Dough

★★★☆☆
Prep: 30 minutes (active) Cook: 15 mins (est.) Serves: 3 dough balls (12-inch pies) Source: J. Kenji López-Alt (Serious Eats)

Ingredients

  • 22.5 oz bread flour (about 4 1/2 cups), plus more for dusting (638 g)
  • 0.5 oz sugar (about 1 1/2 tbsp) (14.2 g)
  • 0.35 oz kosher salt (about 1 tbsp) (9.9 g)
  • 0.35 oz instant yeast (about 2 tsp) (9.9 g)
  • 1.125 oz extra virgin olive oil (about 3 tbsp) (31.9 g)
  • 15 oz lukewarm water (425 g)

Instructions

  1. Combine flour, sugar, salt, and yeast in food processor; pulse to combine.
  2. Add olive oil and water; process until a ball forms (~15 seconds), then process 15 seconds more.
  3. Transfer to floured surface and knead once or twice to form smooth ball (windowpane test).
  4. Divide into 3 equal portions; place in covered containers or zipper bags.
  5. Refrigerate at least 1 day and up to 5 days.
  6. Remove from fridge, shape into balls, and rest at room temperature at least 2 hours before baking.
  7. Preheat oven with pizza stone to 500°F for 1 hour.
  8. Stretch dough to 12–14 inch circle, top with sauce and cheese, bake 12–15 minutes.
Wine Pairing: None (N/A) — No wine pairing (dough component).
J. Kenji López-Alt (Serious Eats) · Contemporary
pizza, dough, bread