The Best Homemade NYC Pizzeria-Style Pizza


from ButterYum
makes one 12-inch pie

1 1/2 cups all purpose flour
1 teaspoon dry active yeast
1/2 teaspoon fine salt
1 tablespoon granulated sugar
1 tablespoon olive oil
1/2 cup plus 1 tablespoon tepid water

To make dough in Bread Machine:
Add the ingredients to your bread machine following the manufacturer's instructions.  Process using the pizza dough cycle.

To make dough in a stand mixer:
Heat water to between 110-115F; add sugar and yeast.  Proof yeast mixture for 5 minutes.  Put dry ingredients into mixer fitted with a dough hook; add yeast mixture and olive oil. Mix on low until ingredients are moistened.  Increase to speed 2 and knead for 5-10 minutes.  

To make dough in a food processor:
Heat water to between 110-115F; add sugar and yeast.  Proof yeast mixture for 5 minutes.  Put dry ingredients into food processor fitting with either the dough blade or metal chopping blade; add yeast mixture and olive oil. Process ingredients until a ball of dough forms; turn out onto a floured surface and knead for 5-10 minutes. 

Once the dough is kneaded, place dough in an oiled bowl and allow it to rise until it doubles in size; 30-60 minutes (this is a good time to preheat your oven and pizza stone to 475F).  Place risen dough onto parchment paper and press into a 12-inch circle.  Dock dough with a fork.  Prebake crust for 7-10 minutes.  Brush crust edges with oil; add sauce and toppings.  Return to oven to bake an additional 7-10 minutes.  Remove from oven and brush edges with oil again; lightly sprinkle oiled edges with garlic salt.

Note: I somtimes use garlic oil and salt in place of olive oil and garlic salt (Jane's Crazy Mixed Up Salt is another favorite).  Also, the unbaked dough will stick well to the parchment paper until the prebaking is complete, then you don't need it anymore and you can easily remove the parchment.

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