New York-style pizza dough is an offshoot of Neapolitan-style dough—still a thin crust pie, but slightly thicker than its Italian cousin. The crust is sturdy, but not cracker-like, and instead features a tender chew thanks to the addition of oil in the dough. Using a food processor brings the dough together in 30 seconds flat, which is ready to bake the next day, so anyone can enjoy a city slice at home.
Why It Works
- Oil coats individual granules of flour, creating a more tender finished product.
- Sugar helps the crust to brown more evenly for a golden and flavorful crust.
- The food processor develops the gluten faster than a stand mixer or by hand.
- You can bake the dough the day after it's made, so no need for a long and slow ferment.
Read more: The Pizza Lab: Three Doughs to Know
- Yield:Makes enough dough for three 12-inch pies
- Active time: 30 minutes
- Total time:24 hours
- 22.5 ounces bread flour, plus more for dusting (630g; about 4 1/2 cups)
- .5 ounces sugar (15g; about 1 1/2 tablespoons)
- .35 ounces kosher salt (10g; about 1 tablespoon)
- .35 ounces instant yeast, such as SAF Instant Yeast (10g; about 2 teaspoons)
- 1.125 ounces Extra Virgin olive oil (32g; about 3 tablespoons)
- 15 ounces lukewarm water (420g; about 1 3/4 cups)
Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.
Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.