This crust is made with a soft stretchy dough youll think came straight from New York
Prep Time
40 mins
Dificult
Medium
Servings
1 day 1 hr 25 mins
Ingredients
Instructions
Combine 2 cups bread flour
warm water
yeast
and salt in a bowl with an electric mixer fitted with the dough hook attachment. Mix on lowest speed until blended but still moist
about 2 minutes. Cover the bowl with a towel and let rise in a warm place until dough is doubled in volume
about 20 minutes.
Uncover the bowl and mix with the electric mixer on low speed until dough has pulled together
about 5 minutes. Sprinkle in remaining 1 cup flour
a little at a time
until soft
sticky dough forms
1 to 2 minutes.
Increase mixer speed to medium and mix until dough pulls away from sides of bowl
about 8 minutes. Cover the bowl with a towel and let rest
about 20 minutes.
Meanwhile
rub olive oil evenly into a plastic container.
Transfer dough onto a floured work surface. Dust hands with flour and knead dough until soft but still wet on the inside. Form into a ball and place into the prepared container. Refrigerate dough for at least 1 day and up to 7 days.
Tips:
Not all of the flour may need to be used. Aim for a soft
sticky dough. If dough starts flopping around the dough hook
you've added too much flour.
The recipe also makes enough for 2 thin 12-inch pizzas
if desired.
To make pizza: Preheat the oven to 500 degrees F (260 degrees C). Place a baking stone or heavy baking pan on the oven's bottom rack. Remove dough from the refrigerator to warm until wet and stretchy
5 to 10 minutes. Turn dough onto a lightly floured surface. Stretch pizza dough onto a pizza pan with floured hands. Top with desired toppings. Transfer pizza to the baking stone and bake in the preheated oven until dough is browned on the edges and charred on the bottom
