New York Style Crust Recipe

Dough Preparation

1. 1

   Activate the Yeast

   In a small bowl, combine warm water (about 110°F or 43°C) with sugar and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.

2. 2

   Mix Dry Ingredients

   In a large mixing bowl, whisk together the all-purpose flour and salt until well combined.

3. 3

   Combine Wet and Dry Ingredients

   Once the yeast mixture is frothy, pour it into the bowl with the flour mixture. Add olive oil and mix until a shaggy dough forms.

4. 4

   Knead the Dough

   Transfer the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic.

5. 5

   First Rise

   Place the kneaded dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 1-2 hours or until it has doubled in size.

6. 6

   Shape the Dough

   Once the dough has risen, punch it down to release the air. Divide it into two equal portions for oversized slices. Shape each portion into a ball.

7. 7

   Second Rise

   Cover the dough balls with a damp cloth and let them rest for another 30 minutes to 1 hour, allowing them to relax.

8. 8

   Preheat Oven

   Preheat your oven to its highest setting (usually between 475°F to 500°F or 245°C to 260°C). If using a pizza stone, place it in the oven to preheat as well.

9. 9

   Stretch the Dough

   On a floured surface, take one dough ball and gently stretch it with your hands or a rolling pin into a large round shape, about 14-16 inches in diameter, ensuring the edges are slightly thicker for a crust.

10. 10

    Prepare for Baking

    Transfer the stretched dough to a pizza peel or a baking sheet lined with parchment paper. Repeat with the second dough ball.