Classic NYC Pizza Dough

| September 12, 2012

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.

Yields: 1 large or 2 small pizzas
Prep Time: 2 hours

Total Time: 2 hours

Ingredients:

2 1/4 teaspoon (1 package) instant dry active yeast
1 cup warm water (not hot!)
1/2 tablespoon sugar
3 cups bread flour, or as needed
2 tablespoon olive oil
1 1/2 teaspoon salt
Preparation:

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.

Most importantly, top with your favorite ingredients and enjoy with friends and family!

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