Another NY-style pizza crust

[jdbower]

My previous recipe seems not do have done so well compared to my memory, so I found this recipe which produces a very thin crust:

1 1/2 cups warm water

4 1/2 cups all-purpose flour

1 tablespoons olive oil

2 1/2 teaspoon granulated sugar

2 1/2 teaspoon salt

1/2 teaspoon yeast

In a large bowl, dissolve sugar and salt in water.

Add oil and flour and mix for 1 minute.

Sprinkle yeast over dough and knead for 10 minutes (I use a stand mixer).

Divide dough into 4-6 pieces depending on the size of the pizza you want.

Roll each portion into a ball. Refrigerate any unneeded balls and cover the rest for 1-2 hours at room temperature.

Flatten into as thin a crust as you can, continue stretching by hand until 12-15" or so in diameter.

Prepare the pizza on a peel (I use a SuperPeel so I don't bother with cornmeal). Use a modicum of sauce and be generous with the cheese. Please, traditional toppings only - real NY-style pizza doesn't get sushi and organic tofu.

Bake at 500 degrees for 10-15 minutes, until crust is golden and cheese is browned.

[Sanny]

Thanks, JD.

[Conodo12]

We use dough that is made fresh daily from our local Wegmans. Great for pizza or stromboli. Check your local markets.

That being said, I am going to try this recipe!

[jdbower]

The biggest issue with buying dough is the whole pre-planning part. The cheese lasts forever and I buy flour in 25 lb bags so fresh dough doesn't mean leaving the house