High Altitude New York-Style Pizza Dough

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High Altitude Pizza Dough

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Ingredients
  

  • 2 cups bread flour 250 g
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoon dry active yeast
  • 3/4 cup warm water 105–115°F
  • 1-2 Tablespoons olive oil

Instructions
 

  • Preheat the oven to 450°F.
  • In a small bowl, combine the yeast with a pinch of sugar and warm water. Let sit for 5–10 minutes, until the mixture becomes foamy.
  • In a large mixing bowl, whisk together the flour and salt. Pour in the bloomed yeast mixture and olive oil.
  • Mix and knead by hand for about 1–2 minutes, until a soft dough forms.
  • Lightly coat the dough with olive oil, cover the bowl tightly with plastic wrap, and allow it to rise at room temperature for 30–60 minutes, or until slightly puffy.
  • For best flavor and texture, refrigerate the covered dough overnight. Remove from the refrigerator 30 minutes before shaping.
  • Generously oil a rimmed baking sheet. Using your hands, stretch the dough to fit the pan by pressing the dough outwards from the center.
  • Parbake the crust for 8 minutes at 450°F.
  • Remove from the oven, add sauce, cheese, and toppings.
  • Return to the oven and bake for an additional 12–15 minutes, or until the crust is golden and toppings (like pepperoni) are crisp.
  • Slice and serve warm.

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