New York Style Pizza Dough

Yield:

• Three 12-inch pies
  

Time:

• 30 minutes active time, 24 hours total time
  

Difficulty:

• Easy

Ingredients

• 630 g bread flour, plus more for dusting (about 4 1/2 cups)
  
• 15 g sugar (about 1½ T)
• 10 g kosher salt (about 1 T)
• 10 g instant yeast (about 2 t)
• 32 g EVOO (about 3 T)
  
• 420 g lukewarm water (about 1 ¾ cups)
  

Instructions

1. Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.
   
   
2. Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.

Notes:

Variations:

Source: Serious Eats.

Neapolitan Pizza Dough

Yield:

• 4 balls of dough

Time:

• 15 minutes to prepare, 3 to 5 days to ferment
  

Difficulty:

• Easy

Ingredients

• 600 g (about 4 cups) bread flour, preferably Italian-style "OO"
• 12 g kosher salt (about 4 teaspoons)
• 9 g (about 2 teaspoons) instant yeast, such as SAF Instant Yeast
• 390 g water 
  

Instructions

1. Combine flour, salt, and yeast in a large bowl and whisk until homogenous. Add water and incorporate into flour using hands until no dry flour remains on bottom of bowl. Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours.
   
   
2. Turn dough out onto lightly floured surface and divide into four even balls. Place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 2 more days, and up to 4. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.
   
   
   

Notes:

Variations:

Source:  Serious Eats