New York Style Pizza Dough
Servings 5
Equipment
- Bread machine
Ingredients
- 800 g plain flour
- 500 g water
- 16 g olive oil
- 16 g salt
- 8 g caster sugar
- 4 g instant dry yeast
Instructions
Mixing the dough
- Mix flour, salt and yeast together in a large bowl
- Add water slowly into the flour and slowly mix until it becomes sticky
- Add the olive oil and a little extra flour if necessary, then start kneading the dough for 4-5 minutes
- If you have a bread machine, skip these steps and put everything in and use the pizza dough setting - it will come out only needing to be divided
Dividing the dough & resting
- Using digital scales, divide the dough into 4-5 balls. For thinner crust pizzas, split it into 5.
- Take out and pre-open 5 sandwich size ziplock bags, and then pour in a teaspoon of olive oil
- Put each ball of dough in its own ziplock bag and seal them up
- Refrigerate overnight or for up to 72 hours (3 days is best)
Making the pizzas
- Take the dough out of the fridge 1-2 hours before serving time
- Assuming no pizza oven, line a pizza tray with some spray canola oil, stretch out the pizza dough and assemble pizza.
- Cooking is about 15-20 minute sat 180C