An easy “New York” style pizza, whatever that means. It’s not huge a floppy… but it is good? Got the recipe from /r/pizza sidebar wiki.
Ingredients
- 465g bread flour
- 285g water
- 1 1/2 tsp sugar
- 1 tsp active dry yeast
- 1 Tbsp extra-virgin olive oil
- 2 tsp coarse kosher salt
Directions
- Whisk tepid water (90 degrees F) and the sugar in a bowl; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil.
- Use the handle of a wooden spoon to mix in the flour and salt to make a rough dough. Allow to rest 10 minutes
- Kneed in kitchen-aid on #3-4 with bread hook for 6-8 minutes. Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes.
- – OR – Cover tightly with plastic wrap and put in fridge for 48 hours. Remove 3 hours before backing.
- Move the oven rack with your pizza stone to upper-middle rack and preheat oven to 500° so that it’s up to temperature within 30 minutes prior to baking. You want that stone good and hot!
- Press dough around onto pizza peal with generous cornmeal to prevent sticking. Cover in sauce and toppings and bake 12-15 minutes or until cheese starts to brown.
