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New York Style Pizza Dough

John Spottiswood, Cook, Eat, Share

Ingredients

  • 2 1/2 tsp active dry yeast 1 package
  • 1 cup lukewarm water
  • 1 1/4 cups ice cold water
  • 1 tsp sugar
  • 1 Tbsp salt or 1 1/2 Tbsp kosher salt
  • 2 Tbsp olive oil
  • 5 1/2 cups unbleached bread or high-gluten flour plus flour for dusting

Instructions

  1. In a small bowl, stir the yeast into the lukewarm water with a fork. Set aside to let the yeast dissolve for about 5 minutes.
  2. In another small bowl combine the cold water, sugar, salt, and olive oil. Stir to dissolve.
  3. To make the dough by hand, place the flour in a large bowl. Make a well in the flour and stir in the yeast and the cold water mixture. Using a wooden spoon, mix the dough thoroughly. Turn the dough out onto a lightly floured board and knead until soft and elastic, about 10-12 minutes. It will still be tacky but should no longer stick to your hands.
  4. To make the dough with a mixer (highly recommended), fit a stand mixer with the dough hook attachment. Place the flour in a large mixer bowl and add the yeast and cold water mixture. Mix on low speed for about 4 minutes. Push dough off the hook and let it rest for 2 minutes. Then mix again on low speed for about 6 more minutes. Push down the hook if dough rises too high and threatens to get in the motor. Turn the dough out onto a well floured board and and knead for a minute or two until it forms a smooth ball.
  5. To prepare the dough for rising, cut the dough into thirds. With floured hands pick up one portion of dough and pull the opposite edges together, wrapping them underneath towards the center to form a tight ball. Pinch the edge to seal. Repeat with the other two sections. Place each portion in a 1 gallon Ziploc bag. Squeeze our any excess air and seal the bags. Refrigerate for at least 10 hours or up to 2 days (longer is better). Remove from the refrigerator at least 1 hour before using so the dough can come to room temperature.

Recipe Notes

This dough freezes well.
Yield 3- 14-16 inch thin crust or three medium thickness 12 inch crusts.