Source: The Pizza Lab: Three Doughs to Know
This recipe assumes you know what the windowpane test means, and how to activate yeast if the type of yeast that you are using requires it.
- Bread flour or all-purpose flour: 100% (500g); bread flour is best, but all-purpose will do just fine.
- Sugar: 2% (10g)
- Salt: 1.5% (7.5g)
- Instant yeast: 1.5% (7.5g); fresh yeast (30g)
- Olive oil: 5% (25g)
- Water: 67% (333g)
Use a stand mixer or a food processor. I prefer the latter, because it develops gluten a bit faster and with New York dough, you can bake it the day after it’s made, so there is no need for a long, slow fermentation that best benefits no-knead doughs or stand-mixer doughs.
- Combine flour, sugar, salt, and yeast in bowl of food processor; pulse 3 to 4 times until incorporated.
- Add olive oil and water.
- Run the food processor until the mixture forms a ball that rides around the bowl above the blade, which takes approximately 15 seconds.
- Continue processing 15 seconds longer.
- Transfer the dough to a lightly floured surface and knead it once or twice by hand or until a smooth ball is formed.
- Check if the dough passes the windowpane test.
- Divide the dough into three even parts and place each piece in a covered quart-sized deli container or in a zipper-lock freezer bag.
- Refrigerate the pieces of dough to allow them to rise for at least 1 day and up to 5 days.
- Remove the dough from the refrigerator, shape it into balls, and allow it to rest at room temperature for at least 2 hours before baking.