A tried and true recipe for the chewiest New York style pizza dough. This recipe uses quick rise yeast to achieve the perfect dough in half the time.
Double Resting Time:50mins
2 1/2cbread flour
3/4cwarm water+ 3 tbsp
1 1/2tspinstant yeast
To a mixer, add the sugar, water, and yeast to proof for 5 minutes. Follow by adding in this order the olive oil, flour, and salt. Using the dough hook attachment, turn the mixer to low speed to bring the dough together before increasing the speed to medium. Run the mixer for 6-7 minutes.
Remove the dough to a floured surface to knead the dough into a ball. Coat the mixing bowl with extra oil and place the dough ball inside. Cover with plastic wrap and set in a warm environment for at least 30 min or until doubled in size. The dough is ready for use after it doubles in size. (Use a bit more flour for rolling.)
This dough bakes in about 11-13 minutes with sauce and toppings at 475 degrees.