Classic New York-Style Pizza Dough

1. Mix the Dry Ingredients

In a food processor, combine the bread flour, sugar, kosher salt, and instant yeast. Pulse the mixture three to four times to ensure all the dry ingredients are evenly distributed. This step is crucial as it guarantees uniformity in your dough.

2. Incorporate the Wet Ingredients

Add the olive oil and lukewarm water to the dry mixture. Run the processor until the dough comes together and forms a ball riding above the blade, which should take about 30 seconds. The food processor quickly develops the gluten, creating a smooth and elastic dough.

3. Knead the Dough

Transfer the dough onto a lightly floured surface. Knead it once or twice by hand to achieve a smooth consistency. This brief kneading ensures that the dough is uniformly smooth and ready for the next step.

4. Divide and Store the Dough

Divide the dough into three equal parts. Place each portion into a quart-sized deli container or a zipper-lock freezer bag. Refrigerate the dough for at least one day and up to five days. This slow rise in the refrigerator is essential for developing the dough's flavor and texture, giving it that classic New York-style taste.

5. Prepare for Baking

On the day you plan to bake, remove the dough from the refrigerator and shape each portion into a ball. Let the dough balls rest at room temperature for at least two hours. This resting period allows the dough to warm up and relax, making it easier to stretch and shape into your desired pizza crust.