Use a food processor — it develops the dough without over-oxidizing it, which affects flavor. To scale up, make separate batches; do not process more than one at a time.
Ingredients
- 22½ oz (about 4½ cups) bread flour, plus more for dusting
- 1½ tablespoons sugar
- 0.35 oz (about 3 teaspoons) kosher salt
- 2 teaspoons instant yeast
- 3 tablespoons extra-virgin olive oil
- 15 oz lukewarm water
- 1 batch New York-Style Pizza Sauce
- 1 pound grated full-fat dry mozzarella (about 4 cups), placed in the freezer for at least 15 minutes
Instructions
- Combine flour, sugar, salt, and yeast in the bowl of a food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run the processor until the mixture forms a ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.
- Transfer dough ball to a lightly floured surface and knead once or twice by hand until a smooth ball forms. It should pass the windowpane test. Divide into three even parts and place each in a covered quart-sized deli container or zipper-lock freezer bag. Refrigerate and allow to rise for at least 1 day, and up to 5.
- At least 2 hours before baking, remove dough from the refrigerator. Shape into balls by gathering the dough toward the bottom and pinching shut. Flour well and place each in a separate medium bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.
- 1 hour before baking, place a pizza stone on the middle rack and preheat oven to 500°F.
- Turn one dough ball out onto a lightly floured surface. Gently press out into a rough 8-inch circle, leaving the outer 1-inch higher than the rest. Gently stretch by draping over your knuckles into a 12 to 14-inch circle about ¼-inch thick. Transfer to a pizza peel.
- Spread about ⅔ cup sauce evenly over the crust, leaving a ½ to 1-inch border along the edge. Evenly spread ⅓ of the cheese over the sauce. Slide onto the baking stone and bake until cheese is melted with some browned spots and crust is golden brown.
Step 6 baking time and any remaining steps were cut off on the printout — see the full recipe at the source URL above.
Notes
- The long cold ferment (1–5 days) develops flavor. Plan ahead.
- Freezing the cheese for 15 minutes before using prevents it from releasing too much moisture.
- The windowpane test: stretch a small piece of dough thin enough to see light through without tearing. If it tears, knead a little longer.