Basic New York-Style Pizza Dough
This simple food processor dough makes a chewy, tender New York-style pizza crust with bread flour, olive oil and a slow refrigerator rise.
Prep 15 min · Total 26 hr 15 min · Makes 3 pizza dough balls
Ingredients
- 22.5 ounces bread flour, plus more for dusting
- 0.5 ounces sugar
- 0.35 ounces kosher salt
- 0.35 ounces instant yeast, such as SAF Instant Yeast
- 1.125 ounces Extra Virgin olive oil
- 15 ounces lukewarm water
Directions
- Add the flour, sugar, salt, and yeast to the bowl of a food processor. Pulse 3 to 4 times, just until everything is mixed. Pour in the olive oil and water, then process until the dough gathers into a ball and moves around the bowl above the blade, about 15 seconds. Process for 15 seconds more.
- Move the dough to a lightly floured work surface. Knead it by hand once or twice, just enough to make a smooth ball. It should pass the windowpane test. Cut the dough into 3 equal pieces, then put each piece into a covered quart-sized deli container or a zipper-lock freezer bag. Refrigerate the dough and let it rise for at least 1 day, and up to 5. Take it out of the refrigerator, form it into balls, and let it sit at room temperature for at least 2 hours before baking.