Basic New York-Style Pizza Dough

Ingredients

• 4 1/2 cups (1.08 L) bread flour, plus more for dusting
• 1 1/2 tablespoons (20 ml) sugar
• 1 tablespoon (15 ml) kosher salt
• 2 teaspoons (10 ml) instant yeast,
• 3 tablespoons (45 ml) extra virgin olive oil
• 15 ounces (430 g) lukewarm water about 1 3/4 cups (420 ml))

Method

1. Combine the flour, sugar, salt, and yeast in the bowl of a food processor. Pulse 3 to 4 times until incorporated.
2. Add the olive oil and water. Run the food processor until the mixture forms a ball that rides around the bowl above the blade, about 15 seconds, then continue processing 15 seconds longer.
3. Transfer the dough ball to a lightly floured surface and knead it once or twice by hand until a smooth ball is formed. Divide the dough into three even parts and place each in a covered quart-sized container or in a zipper-lock freezer bag.
4. Place in the refrigerator and allow to rise at least 1 day, and up to 5.
5. Remove from the refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.