New York Italian Pizza Dough

Drescription

Classic New York-style dough recipe — thin, foldable, and chewy with crisp edges, ideal for making traditional Italian-American pizzas at home.

Ingredients

• 2 1/2 cups warm water (110
• degrees f/45 degrees c)
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons active dry yeast
• 1/4 cup bread flour, or more if
• needed
• 1 tablespoon olive oil

Directions

1. Pour the warm water into the pan of a bread machine, sprinkle in
2. the salt, and add the flour to the pan so the flour sits on top of the
3. water. Make a hole in the top of the flour, and spoon the yeast into
4. the hole. Let the mixture sit for 20 minutes to moisten the flour. Set
5. the bread machine to the knead setting, and knead the dough for
6. about 10 minutes. Turn the dough out onto a floured surface, and
7. knead in 1/4 cup more flour or as needed, adding the flour about 2
8. tablespoons at a time, to make a wet, sticky, but elastic dough. The
9. dough should be "as soft as a baby's bottom." Form the dough into
10. a round shape.
11. Wipe the inside of a large bowl with olive oil, and place the round
12. ball of dough into the bowl. Turn the dough over a couple of times
13. so the dough picks up a thin coating of oil. Cover with a cloth, and
14. refrigerate the dough for 10 hours or overnight.
15. The next day, allow the dough to come to room temperature before
16. rolling out on a floured surface and adding toppings as desired. Roll
17. the dough out thin with a thicker edge before adding toppings.
18. Place a pizza stone into oven, dust it with a little flour, and preheat
19. oven to 500 degrees F (260 degrees C). Bake the pizza on the stone
20. in the preheated oven until the bottom of the crust is browned, 6 to
21. 8 minutes.