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.
- 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.
- 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.
- 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.
- 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.
- Cover with a kitchen towel and place in a warm spot for 2 hours, or until the dough doubles in size.
- Punch down the dough and divide into 2 balls and place in large zip lock plastic bags and refrigerate overnight.
- When ready to use, remove from fridge, and let the dough come up to room temperature before using.
This was one of the best pizza dough recipes i have ever had. So very easy to make and tastes wonderful. Thanks chef #712157
Very good and it reminded me about the time I visited New York. The people were nice, but not too friendly. Down here, we may not always be nice, but we're always friendly.