Prep 45 mins
Cook 0 mins
This dough is a little wetter to work with. Should reward you with a crisp and airy, yet chewy crust. New York pizza dough is pressed, stretched, and /or tossed but never rolled with a rolling pin. As you press and stretch the dough, if it bounces back, let it rest a few minutes before continuing. Instructions for making dough by hand or using a mixer.
- 1 (2 1/2 teaspoon) package active dry yeast
- 1 cup lukewarm water (90 -100 F)
- 1 1⁄4 cups ice-cold water
- 1 teaspoon sugar
- 1 tablespoon salt (or 1 1/2 T. kosher salt)
- 2 tablespoons olive oil
- 5 1⁄4-5 1⁄2 cups unbleached bread flour (plus more for dusting)
- In a small bowl, using a fork, stir the yeast into the lukewarm water; set aside 5 minutes, or until the yeast dissolves.
- In another small bowl, combine the cold water, sugar, salt, and olive oil; stir to dissolve sugar and salt.
- To make dough by hand: Place 5 ¼ cups flour in a large bowl; make a well in the center of the flour and stir in the yeast mixture along with the cold water mixture.
- Mix the dough, using a wooden spoon, incorporating as much of the flour as possible.
- Turn the dough out on a lightly floured work surface and knead until soft and elastic (10-12 minutes); it will still be a little sticky but shouldn’t stick to your hands.
- Add only minimum amount of flour to work suface to keep dough from sticking.
- To make with a mixer: fit a heavy-duty stand mixer with the dough hook attachment.
- Add 5 ¼ cups flour in to mixer bowl; add in the yeast mixer and the cold water mixture; mix on low speed until the flour is incorporated and the dough gathers together to form a coarse ball, about 4 minutes.
- Let rest for 2 minutes and then mix on low until the dough is smooth and not sticky, about 6 more minutes (if the dough begins to climb up the dough hook toward the motor drive, stop the mixer and push it down; if the machine labors and the motor feels hot, stop and wait a few minutes for the motor to cool down).
- Turn the dough out onto a well-floured work surface; knead for a minute or two until it forms a smooth ball, adding up to ¼ cup additional flour, if necessary.
- Prepare dough for rising: Cut the dough into thirds to form 3 even portions, each weighing 15 ounces.
- With floured hands, pick up one portion of dough and pull the opposite edges together, wrapping them underneath toward the center to form a tight, smooth ball; pinch to seal.
- Repeat with the other two portions; place each portion in a 1-gallon zip-lock plastic bag; squeeze out all the air and seal the bags, allowing enough room for the dough to double in size.
- Refrigerate for at least 10 hours or up to 2 days.
- Remove from refrigerator 1 hour before using to allow dough to come to room temperature.
- Each 15 ounce dough portion makes one 12-inch pizza; remove dough from plastic bag and place on a lightly floured work surface; lightly dust the dough with flour; lay dough on a round pizza pan or screen that has been coated with cooking spray; gently stretch dough into a 12-inch round; proceed with pizza recipe.
This is the best recipe I have run across. I did not have the recommended 10 hours to refrigerate, I also halved the dough intending to refrigerate, but the first was such a success, a second pie was impossible to pass up.
I really wanted to try this because it uses a cold rise, which is supposed to give dough a stronger flavor. This crust did have a nice, more bready flavor. I found I needed to add quite a bit of flour when kneading as it was very sticky, but this might have been because I was only making 1/3 of the recipe. It didn't seem to hurt the dough any; it rose and shaped beautifully. Thanks!