New York Style Pizza Dough

READY IN: 2hrs
Recipe by nktx54

A basic "Big Apple" pizza dough recipe. This pizza dough is built for that signature thin-crust, "fold-able" slice New York is famous for.

Top Review by cita705_12754854

I like to make pizza on Fridays. I usually make the low carb pizza, but I wanted one with a dough crust. Found this recipe and gave it a try. It turned out to be the best pizza dough I've ever made. I pit one dough ball in the fridge and used the other one after it rested for the 2 hours. I made a homemade New York pizza sauce, ,and used leftover ham and grilled chicken thighs pepper jack and mozzarella cheese. I got up this morning, and my husband left a note on the cutting board saying that was best he'd had in a long time. That's saying something, since he's from Long Island! I have bookmarked it on my kindle, thanks for sharing I can't wait to make another with the dough in the fridge! Merry Christmas to all!

Ingredients Nutrition

Directions

  1. Add the water, yeast, sugar, and a 1/2 cup of the flour into a mixing bowl. Stir well and let sit for 20 minutes. It will get bubbly.
  2. Add olive oil, salt, and 2 cups of the flour, and mix with a wooden spoon until it's together enough to turn out on to a lightly floured work surface to knead.
  3. Knead for about 10 minutes, while adding more flour a little at a time, to produce a soft, elastic and slightly sticky dough. Do not add too much flour, just enough to keep it from sticking to the work surface as you knead.
  4. Form the dough into a ball and place in a large oiled bowl. Drizzle a few drops of oil and coat the top of dough to prevent the surface from becoming dry.
  5. Cover with a kitchen towel and place in a warm spot for 2 hours, or until the dough doubles in size.
  6. Punch down the dough and divide into 2 balls and place in large zip lock plastic bags and refrigerate overnight.
  7. When ready to use, remove from fridge, and let the dough come up to room temperature before using.

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