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NYT Quick Pizza Dough
A respectable Pizza Dough from the NYC's Suzanne Lenzer which can come together in 30 minutes.
Servings: 2 Pizzia Crusts
  • 2 ¾ C bread flour (390g)
  • 2 ½ tsp active dry yeast (7g or 1 packet)
  • 2 tsp sea salt
  • ¼ C EVOO
  • 1 C warm water
  • 2-3 Tbsp medium or coarse cornmeal
  1. Put the flour, yeast and salt in a food processor. With the machine
  2. running, pour the oil through the feed tube, then add the water in a
  3. slow, steady stream. Continue to process for 2 to 3 minutes (the dough
  4. should form a rough ball and ride around in the processor). The
  5. finished dough should be soft, slightly sticky and elastic. If too dry, add
  6. a bit more water; if too wet, a tablespoon or so more flour.
  7. Lay a 12-inch-long piece of plastic wrap on a clean work surface. Work
  8. the dough into a rectangle on the plastic, about 8 inches long and 6
  9. inches wide. Press your fingers into the top of the dough all over,
  10. making indentations as though it were a focaccia. Fold the left third of
  11. the dough over (as you would a letter) and repeat the indentations.
  12. Fold the right third over and make the indentations again. Cover the
  13. folded dough with plastic wrap and let rise for 20 minutes.
  14. Cut the dough in half, form each piece into a neat ball, wrap tightly in
  15. plastic wrap and transfer to the freezer. The morning before you want
  16. to make pizza, transfer the dough to the refrigerator to thaw.
  17. Bring the dough to room temperature, 15 to 20 minutes. Put a pizza
  18. stone in the oven and preheat to 550 degrees. (If you don’t have a
  19. stone, oil a rimmed baking sheet and set aside.) Dust a peel or the
  20. greased baking sheet generously with cornmeal. Working with the
  21. dough in your hands (not flat on a work surface), gently begin to
  22. stretch the dough into a circular shape, pressing your fist into the
  23. center of the dough and pulling at the edges with your other hand.
  24. With both hands, stretch the dough, being careful not to tear it.
  25. Working in a circular motion, pull the thicker edges of the dough
  26. outward, letting gravity help you. Continue to stretch the dough until
  27. it’s relatively even in thickness (the edges will be thicker) and you have
  28. the size you want. Carefully lay it on the peel or baking sheet.
  29. Top the pizza as desired and either slide it off the peel and onto your
  30. heated stone, or place the baking sheet into the oven. Cook the pizza
  31. for 6 to 10 minutes or until the crust is golden and the cheese is
  32. bubbling.