New York-Style Pizza Dough

Recipe View 20 mins In a mixing bowl, combine the warm water, 1/2 cup bread flour, yeast, and sugar. Stir well to combine. Let the mixture stand until foamy and bubbling, indicating the yeast is active. (Approximately 20 minutes)

Recipe View 5 mins Using a wooden spoon or stand mixer, incorporate the remaining 2 cups of bread flour, 2 tablespoons of olive oil, and salt into the yeast mixture. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface.

Recipe View 2 mins Lightly oil a large bowl with 2 1/2 teaspoons of olive oil, ensuring the entire surface is coated.

Recipe View 10 mins Knead the dough vigorously for about 10 minutes, adding small amounts of flour as needed to prevent sticking, until the dough becomes smooth, elastic, and slightly tacky.

Recipe View 2 hrs Shape the kneaded dough into a ball and place it in the prepared, oiled bowl. Drizzle the remaining 1/2 teaspoon of olive oil over the dough, coating the entire surface. Cover the bowl with a clean kitchen towel and place it in a warm, draft-free location until the dough has doubled in size. (Approximately 2 hours)

Recipe View 2 hrs Once doubled, gently punch down the dough to release any excess air. Transfer the dough to a large, resealable plastic bag and refrigerate for at least 8 hours, or preferably overnight, to develop flavor.

Recipe View When ready to bake, remove the dough from the refrigerator and allow it to come to room temperature before shaping and topping. (Approximately 1-2 hours)