Thin Crust New York (Print Version)
# Ingredients:
→ Dough
01 -
15 ounces warm water (415 g)
02 -
3 tablespoons olive oil (45 ml), extra-virgin
03 -
22 1/2 ounces bread flour (638 g), plus some for dusting
04 -
0.35 ounce yeast, instant (10 g)
05 -
0.5 ounce white sugar (15 g)
06 -
0.35 ounce salt, kosher (10 g)
→ Toppings
07 -
1 batch pizza sauce, New York style
08 -
1 pound shredded mozzarella cheese, full-fat (454 g), freeze for at least 15 minutes
# Instructions:
01 -
In a food processor bowl, add the flour, yeast, salt, and sugar. Pulse it 3 to 4 times to blend. Pour in olive oil and water. Run the processor until it turns into a ball that spins on top of the blade, about 15 seconds. Let it go for 15 more seconds to smooth it out.
02 -
Move the dough to a counter lightly dusted with flour. Knead it a couple of times until it's smooth and stretchy. Test with a windowpane check. Divide the dough into three equal parts and store each in a freezer bag or quart-sized container with a lid.
03 -
Rest the dough in the fridge for 1 to 5 days to rise slowly.
04 -
Two hours before baking, take the dough out of the fridge. Form each piece into a ball by tucking the dough underneath and pinching it at the base. Coat them with flour, place in bowls, cover with plastic wrap, and let rise until they double in size.
05 -
Set your oven to heat at 500°F (260°C). Place the pizza stone on the center rack 1 hour before baking.
06 -
Put one dough ball on a floured surface. Press it into an 8-inch circle, leaving roughly an inch around the edge untouched and thicker. Stretch it with your knuckles into a 12 to 14-inch round, about 1/4 inch thick. Move it to the pizza peel.
07 -
Pour about 2/3 cup of pizza sauce over the dough, spreading it evenly but keeping the edges clean. Sprinkle 1/3 of the cheese across the sauce surface.
08 -
Slide the pizza onto the hot stone and bake for 12–15 minutes until the crust is puffed and golden, and the cheese is bubbly with browned spots.
09 -
Move the pizza to a cutting board, slice it up, and eat right away. Repeat with the rest of the dough, cheese, and sauce.
# Notes:
01 -
A food processor keeps dough from over-oxidizing, which makes the flavor better.
02 -
Avoid making multiple dough batches in one go using the same processor, as it can mess up consistency.
03 -
Follow the water temperature advised by the yeast supplier for the best outcome.