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New York Italian Pizza Dough
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Prep Time:
30 minutes
Cook Time:
6 minutes
Total Time:
636 minutes
Authentic New York-style pizza crust: Chewy, thin, with charred spots. Made in bread machine for easy prep. Overnight rise in fridge for rich, yeasty flavor.
Ingredients:
  • 2.5 cups warm water (110 degrees F/45 degrees C)
  • 2 teaspoons salt
  • 4.5 cups bread flour
  • 2 teaspoons active dry yeast
  • 0.25 cup bread flour, or more if needed
  • 1 tablespoon olive oil
Instructions:
  • In the bread machine pan, pour warm water, sprinkle salt, add flour making sure it sits on top of water. Create a well in the flour, spoon yeast in the well. Rest the mixture for 20 minutes to moisten flour. Set bread machine to knead setting and knead dough for 10 minutes. Transfer dough onto floured surface and knead in 1/4 cup more flour (or as needed) gradually, maintaining a wet, sticky, elastic consistency. Work the flour in slowly. Shape the dough into a round form.
  • Grease a large bowl with olive oil, add the dough ball, and gently coat it with a thin layer of oil. Cover with a cloth and refrigerate for 10 hours or overnight.
  • Allow the dough to come to room temperature. Roll it out on a floured surface, creating a thin base with a thicker edge. Add desired toppings.
  • Preheat the oven with a pizza stone inside to 500°F (260°C), sprinkle it with flour. Bake the pizza on the hot stone until the crust browns on the bottom, about 6 to 8 minutes.

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