This New York-style pizza dough uses a food processor to develop the gluten faster than a stand mixer or kneading by hand. Use it the day after it's made, or keep it up to 5 days in the fridge.
Ingredients
Per pizza
3× 12–14 inch pizzas
Steps
Combine flour, sugar, salt, and yeast in the food processor. Pulse 3–4 times until incorporated.
Add olive oil and water to the food processor. Run the food processor until a ball forms around the blade, and then run for an additional 15 seconds to further develop the gluten.
Transfer the dough to a lightly floured cutting board or countertop. Knead for 30 seconds to 2 minutes until a smooth ball forms. Try not to use too much flour or else it won't be able to stick to itself. If it seems too sticky to knead, add more flour to the work surface and continue kneading. It will get less sticky.
Depending on how many pizzas you measured for, divide the dough into that many parts. Place each in a lightly oiled round container and cover tightly with a lid or plastic wrap.
Place in the refrigerator and allow to rise for 1 day, and up to 5 days.
2–3 hours before cooking, remove the dough from the fridge and place onto a lightly floured work surface.
Shape each dough into balls and place each into a lightly oiled large bowl to rise for 2–3 hours. After this, they are ready to shape and cook.
