Basic NY style pizza dough

Adapted from Adam Ragusea's recipe

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Step 1

Add the yeast, the water, the sugar olive oil, and salt to the bowl of a standmixer.

Step 2

Wait for 5-10 minutes for the yeast to bloom, not necessary if you are sure your yeast is alive.

Step 3

With the dough hook in the standmixer start kneading on low speed.

Step 4

After 7-8 minutes of kneading check for a gluten window. If the gluten is not developed knead for more time. Add flour if the dough is too sticky, it you should be able to handle it without it sticking to your hand.

Step 5

When the gluten window is sufficient, divide it into 3 to 5 equal balls of dough. (3 will make 13-15 inch, 4 will make 10-12 inch, 5 will make 8-10 inch pizzas.)

Step 6

The dough can be cold risen in a glass container in a fridge for up to 9 days, with each day its flavor will become better. It can also be risen at room temperature for two hours before baking.

Step 7

When ready to make the pizza preheat a pizza steel or stone on max temperature in an oven for 1 to 1.5 hours.

Step 8

Form the pizza and and top is as you want it. Dont use cheese with a lot of moisture it will make the pizza soggy.

Step 9

Transfer it into the oven with s pizza peel, bake for at least four minutes, or until the top looks baked enough