This New York style pizza crust is formulated specifically for use in a home oven. The addition of the olive oil and sugar help to make the dough extensible and easy to brown. This dough can be further enhanced by delaying fermentation in the fridge overnight, either during the primary fermentation or proofing stage. The longer the dough is allowed to proof, the better flavor it will have. However, there will be more free sugars released during longer fermentation times, meaning the dough will brown more rapidly.
- Whisk yeast into water and allow it to hydrate for about 3 minutes.
- Whisk in oil, add bread flour, and stir together just enough so that no dry flour is visible. Cover with plastic wrap and allow to rest (autolyse) at room temperature for 30 minutes.
- Add salt and sugar to dough, and knead with the dough hook attachment for 4 minutes on #2. Allow dough to relax for 3-4 minutes, and then knead for an additional 4 minutes on #2.
- Alternately, knead the dough by hand using the slap and fold method demonstrated in this sourdough boule video (skip to 2:50).
- Round dough, place in a covered container, and bulk ferment at room temperature for 2-3 hours, or until the dough has doubled in size.
- Punch down dough, divide into 310g portions, and round.
- Cover gently with plastic wrap and allow to proof at room temperature for 1-2 hours, or until the dough has doubled in size.
- While the dough is proofing, pre-heat oven and pizza stone to 500ºF/260ºC. Once the oven has come to temperature, allow the pizza stone to heat for an additional 30 minutes before baking your first pizza.
- Hand stretch dough into 12" discs, place on a wooden pizza peal dusted with corn meal, top, and bake for 8-12 minutes, or until the bottom of the crust is a crispy golden brown.
- Cut into 8 slices and serve immediately.