Ingredients

  • 360 grams Bread Flour, plus more for dusting
  • 7 grams Granulated Sugar
  • 7 grams Kosher Salt (2%)
  • 7 grams King Arthur Dough Enhancer (2%)
  • 240 grams (240 ml) Water, warm (60% (up to 65%))
  • 3.5 grams Instant Yeast (1%)
  • 3.5 grams Oil (1%)
  • New York Style Pizza Sauce
  • Mozzarella Cheese, shredded and placed in freezer for at least 15 minutes
  • Additional Toppings (optional)

Instructions

  1. Combine flour, sugar, salt, and dough enhancer in bowl of food processor. Stir a bit to incorporate.
  2. In a separate container combine warm water and yeast. Allow the yeast to bloom for about 5 minutes.
  3. Pour water/yeast and olive oil into the food processor. Run food processor until mixture comes together. Continue processing 30 seconds longer.

Preparation for cooking Same Day

  1. Place dough into a bowl, cover and let rest for 2 hours.
  2. Transfer dough ball to a lightly floured surface and knead once or twice by hand and form it into smooth ball.
  3. Cover the ball again and let rest for another 2 hours.

Preparation For Cooking Another Day

  1. Transfer dough ball to lightly floured surface and knead once or twice by hand and form it into a smooth ball. It should pass the windowpane test.
  2. Place dough ball into a lightly oiled container, then lightly oil the top of the dough. Cover tightly with a lid or plastic wrap.Place in refrigerator and allow to rise at least 1 day, and up to 5.
  3. At least two hours before baking, remove dough from refrigerator and allow to rise at warm room temperature until roughly doubled in volume.

Cooking

  1. One hour before baking, adjust oven rack with pizza stone to middle position and preheat oven to 500°F (260°C).
  2. Turn single dough ball out onto lightly floured surface. Gently press out dough into rough 8-inch circle, leaving outer inch higher than the rest. Gently stretch dough by draping over knuckles to form a 14- to 16-inch circle about 1/4-inch thick. Transfer to pizza peel.
  3. Spread sauce evenly over surface of crust, leaving 1/2- to 1-inch border along edge. Evenly spread cheese over sauce. Add any additional toppings as desired.
  4. Slide pizza onto baking stone and bake until cheese is melted with some browned spots and crust is golden brown and puffed, 12 to 15 minutes.

Notes

  • Using a food processor ensures that your dough is properly developed without over-oxidizing, which can affect flavor. To scale up, make dough in separate batches in food processor. Do not try to process more than one batch at a time.
  • Mostly adapted from Kenji Lopez's New York Style Pizza. Check out his recipe here.