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New York Times Pizza

A simple homemade pizza dough that can be risen at room temperature or in the refrigerator.

From New York Times

pizzabreaditalianbaking
Illustration of New York Times Pizza
Illustration

Ingredients

  • 153 g bread flour, 1 cup plus 1 tbsp
  • 153 g all-purpose flour, 1 cup plus 1 tbsp and 2 tsp
  • 8 g fine sea salt, 1 tsp
  • 2 g active dry yeast, 3/4 tsp
  • 4 g extra-virgin olive oil, 1 tsp
  • 200 g lukewarm tap water
  • a few tbsp Italian seasoning, optional

Steps

1Make the dough

  1. Add 153 g bread flour to a large mixing bowl.
  2. Add 153 g all-purpose flour to the bowl.
  3. Add 8 g fine sea salt to the bowl.
  4. Add 200 g lukewarm tap water to a small mixing bowl.
  5. Stir in 2 g active dry yeast.
  6. Stir in 4 g extra-virgin olive oil.
  7. Pour the liquid mixture into the flour mixture and knead with your hands until well combined, about 3 minutes.
  8. Stir in a few tbsp Italian seasoning, if using.
  9. Let the dough rest for 15 minutes.
  10. Knead the rested dough for 3 minutes.
  11. Divide the dough into 2 equal pieces and shape each into a ball.
  12. Place the dough balls on a heavily floured surface, cover with a dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or 8 to 24 hours in the refrigerator.

2Shape and bake

  1. Place a dough ball on a heavily floured surface and stretch it with your fingers, then shape it into a round or square.
  2. Brush olive oil on the exposed crust before placing the pizza in the oven.
  3. Top the pizza with desired toppings.
  4. Bake the pizza in the oven at 425°F for about 10 minutes, then check for doneness and bake an additional 5–10 minutes if needed.