A streamlined New York-style pizza dough using a food processor for quick gluten development and reduced mixing time. This approach yields a crisp yet airy crust perfect for high-heat ovens.
Prep Time
30 minutes
Total Time
3 days
Yields
1 14-inch dough ball
Step 1
Add ice cold water to food processor.
Step 2
Mix the flour, salt, and yeast in a separate bowl. Add the dry ingredients to the food processor.
Step 3
Process for 30-45 seconds. Measure the dough temperature, aiming for around 76°F.
Step 4
Transfer the dough to a bowl and allow it to rest at room temperature for 1 hour.
Step 5
Form the dough into a ball and store it in an oiled 9-inch metal proofing container for 72 hours.
Don’t over-process the dough. Stop once you reach 76°F to avoid gluten breakdown.
Use an infrared thermometer for quick and accurate temperature checks.