New York Style Pizza Dough

After I moved out of Manhattan I tried for a year to replicate the dough of some of my favorite pizza places. This is my favorite! The secret is not very much yeast and cold proofing. It does take a longer time to prep because of the cold proofing, but it's oh so worth it! This recipe can easily be doubled.
- Ready In:
- 12hrs 6mins
- Yields:
- Units:
3
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ingredients
- 3 1⁄4 cups flour (14 ounces)
- 1⁄2 tablespoon salt
- 1 teaspoon sugar
- 1⁄2 teaspoon instant yeast
- one cup plus 2 tablespoons water (8.75 oz, cool to room temperature)
- 1⁄2 tablespoon olive oil
directions
- Mix flour, salt, sugar, and yeast together in a mixing bowl.
- Add water and stir until all flour has been incorporated.
- Add oil.
- Knead on low speed or by hand for 4-5 minutes. The dough should be quite sticky.
- Divide dough into two equal portions (for 2 12-inch pizzas), place in a plastic zip top bag. Each portion should be approximately 8.5 ounces by weight.
- Refrigerate 12-72 hours.
- Before baking, let dough come to room temperature.
- Place dough on a floured surface and stretch into a 12-14 inch round.
- Add your favorite toppings.
- Bake at 550 for about 6 minutes.
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RECIPE MADE WITH LOVE BY
@Meghan O
Contributor
@Meghan O
Contributor
"After I moved out of Manhattan I tried for a year to replicate the dough of some of my favorite pizza places. This is my favorite! The secret is not very much yeast and cold proofing. It does take a longer time to prep because of the cold proofing, but it's oh so worth it! This recipe can easily be doubled."
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After I moved out of Manhattan I tried for a year to replicate the dough of some of my favorite pizza places. This is my favorite! The secret is not very much yeast and cold proofing. It does take a longer time to prep because of the cold proofing, but it's oh so worth it! This recipe can easily be doubled.