Weekend New York Style Thin Crust Pizza Dough- Printable

Weekend New York Style Thin Crust Pizza Dough

You can substitute 22 1/2 oz. bread flour for all-purpose and "00" flour, but the pizza dough will be more "bready."

11 1/4 oz. All-Purpose Flour
11 1/4 oz. Tipo "00" Flour
1 1/2 Tbsp. Sugar
1 Tbsp. Kosher Salt
2 tsp. Instant Yeast
3 Tbsp. Extra-Virgin Olive Oil
15 oz. Ice Water

  1. Put the flours, yeast, sugar, and salt into the food processor with a normal blade. Pulse 6-7 times to combine until there are no visible clumps of yeast showing.
  2. With the processor running, drizzle the water and olive oil through the feed tube into the flour mix. Let it run for about 15 seconds after you're done pouring until the dough becomes a shaggy ball.
  3. If your food processor is having a hard time with the dough, just take the dough out of the food processor and split it in half. You're making two pizzas anyway.
  4. Process the dough until it becomes smooth and soft. This will take about 15-30 seconds more. If you have two dough balls from step 3, just process each ball individually.
  5. If you haven't split the dough from step 3, now is the time to split it.
  6. Knead the dough into two smooth boules (balls). The dough can be sticky, so you can use flour on your hands, or a little olive oil.
  7. Smear a little olive oil on the tops of the boules. Put them on plates and cover with plastic wrap, or put each in its own quart-size zip-lock bag. The dough should stay in the fridge to ferment for at least 24 hours, or up to 5 days. The closer to 5 days, the more flavorful it is.

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