New York Italian Pizza Dough

Recipe View 20 mins In the bowl of a stand mixer, or in a large bowl if kneading by hand, combine the warm water, salt, and bread flour. Ensure the flour sits on top of the water. Create a well in the center of the flour and add the active dry yeast. Allow this mixture to rest for 20 minutes, enabling the flour to fully hydrate. (20 minutes)

Recipe View 10 mins Using the dough hook attachment (or your hands), knead the dough for approximately 10 minutes until it forms a shaggy mass. Gradually incorporate additional bread flour, about 2 tablespoons at a time, until the dough becomes smooth, elastic, and slightly sticky. The texture should be soft and supple. (10 minutes)

Recipe View 10 hrs Gently shape the dough into a ball. Lightly oil a large bowl with olive oil. Place the dough in the bowl, turning to coat it evenly. Cover the bowl with plastic wrap or a damp kitchen towel and refrigerate for at least 10 hours, or preferably overnight, to allow the dough to develop its complex flavors and structure. (10 hours)

Recipe View 1 hrs The next day, remove the dough from the refrigerator and allow it to sit at room temperature for about 1-2 hours to relax. This will make it easier to roll out. (1-2 hours)

Recipe View 5 mins Preheat your oven to 500°F (260°C) with a pizza stone or baking steel inside. Dust the stone/steel with flour or cornmeal to prevent sticking.

Recipe View 5 mins On a lightly floured surface, gently stretch or roll out the dough to your desired shape and thickness, leaving a slightly thicker edge for the crust.

Recipe View 1 mins Top the pizza with your favorite ingredients and carefully transfer it to the preheated pizza stone or baking steel.

Recipe View 7 mins Bake for 6-8 minutes, or until the crust is golden brown and the cheese is bubbly and melted. (6-8 minutes)

Recipe View 1 mins Remove from the oven, slice, and serve immediately. Enjoy the taste of authentic New York-style pizza!