New York Style Pizza Dough Recipe
Ingredients
3½ cups (16 ounces) high-gluten flour ("Caputo" remilled durum-wheat semolina $3.49/lb at Salumeria Italiana)
9 ounces warm water 110 to 115 degrees Fahrenheit
1 tablespoon extra virgin olive oil
1 teaspoon instant yeast
¾ teaspoon kosher or sea salt
Preparation
Mix the water, salt, and yeast in a bowl. Wait five minutes to activate the yeast. Using a kitchen mixer with a dough hook, mix the flour and the water mixture on low speed until ingredients come together and form lumpy dough (about 1 minute). Add the olive oil, switch the mixer to medium speed and allow the mixer to knead the dough for a full 15 minutes. Remove dough from mixer, cut into two equal parts and form into dough balls. Place the dough balls in freezer-safe zipper bags in the refrigerator for at least 24 hours to allow the yeast to do its work.
I freeze the dough and thaw in the fridge for one or two days before using it. Bring to room temperature by setting out an hour before using it. If you are away during the day, just pull it from the freezer to thaw at room temperature.
