New York-Style Pizza Dough
Adapted from Serious Eats on November 8, 2024
Prep:
10 minutes
Active:
30 minutes
Proof:
26 hours
Total:
1 day, 2 hours, 40 minutes
Ingredients
Serves/makes 3
Dry Ingredients
Wet Ingredients
Instructions
1.
Combine flour, sugar, salt, and yeast in the bowl of a food processor. Pulse 3 to 4 times until incorporated.
2.
Add olive oil and water. Run the food processor until the mixture forms a ball that rides around the bowl above the blade, about 15 seconds. Continue processing for 15 seconds longer.
3.
Transfer the dough ball to a lightly floured surface and knead once or twice by hand until a smooth ball is formed. It should pass the windowpane test.
4.
Divide the dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag.
5.
Place in the refrigerator and allow to rise for at least 1 day, and up to 5 days.
6.
Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.
Related
Misc.
Notes
Dough can be refrigerated for up to 5 days.
Make sure to let the dough rest before baking for best results.