New York-Style Pizza Dough Makes: 2 380-gram dough balls or 2 16-inch pizzas Prep Time: 16 to 52 hours Cook Time: 4 to 5 minutes Ingredients For the dough: 2 1/2 cups (567 grams) water 1/2 teaspoon (2 grams) active dry yeast, or 1/3 teaspoon instant dry yeast (1 1/4 grams) 7 1/4 cups (872 grams) bread flour 3/4 tablespoon (9 grams) granulated sugar 1 3/4 tablespoons (26 grams) kosher salt 4 tablespoons (44 grams) extra-virgin olive oil Flour, for dusting If using a mixer: Add the water and yeast to the bowl of your stand mixer. In a separate bowl, mix the flour, sugar and salt. Add the oil to the water and yeast mixture, then add the flour mixture to the water. Turn to the lowest speed and mix until the dough comes together, about 5 to 10 minutes. If mixing by hand: In a large bowl, stir ingredients with a wooden spoon (in the same order as above) until the dough starts to form. Continue mixing by hand until the pizza dough comes together in a ball. Dump the dough onto a lightly floured surface and knead with both hands for about 10 minutes; it should be firm and stretchy. Place the dough back in the stand mixer or mixing bowl. Cover with a kitchen towel and let rest for 1 hour. After 1 hour, lightly wet your hands and begin to gently lift the edge of the dough and fold it over the center. Do this on 4 sides, like folding an envelope, then cover and let rest for 1 hour. Repeat this process two more times. After the third fold and rest, place your dough on a lightly floured countertop; use a dough scraper to divide and form four 380-gram dough balls. (We recommend using a digital scale for maximum accuracy.) Divide dough balls on a lightly floured surface. Place the balls in a dough box or on a sheet tray covered with a towel and let them rest in the refrigerator overnight. Take your dough balls out of the refrigerator 3 hours before cooking. For the assembly: Preheat your gas-powered oven at maximum temperature for at least 30 minutes. After 30 minutes, turn the burner down to low and wait for roughly 5 minutes or until the stone reads 750 °F (400 °C) on an infrared thermometer. In the meantime, place one dough ball on your lightly floured work surface and begin pushing the air from the center out to the edge with your fingers. Stretch the dough into a 16-inch (40-centimeter) base and lay it on your countertop or lightly-floured pizza peel. Top each pizza with 1/4 of the pizza sauce, 1/4 of the mozzarella and 1/4 of the Parmesan. Launch your pizza into the oven and immediately turn off the flame. After 2 minutes, turn the flame back on to low and finish cooking the pizza, turning it regularly with a peel for an even cook, about 2 to 3 more minutes, or until the cheese is bubbly and it’s developed a deep golden brown crust. ny pizza dough.txt Displaying ny pizza dough.txt.