NY-Style Pizza Dough

2011 September: NEW YORK NEW YORKYield: 30 pounds of dough

20 pounds all-purpose flour, 13-14 percent protein content
2 ½ tablespoons dry yeast (instant)
5 ounces salt
4 ounces olive oil
10 ½ pounds water

Pour the flour in the mixing bowl, then add the yeast to the flour. Add the salt. Combine the olive oil and water.

With the mixer running at low speed, add the oil/water mixture in a steady stream. Mix for 7 to 8 minutes at medium speed until the dough cleans the sides of the mixing bowl and is soft and pliable.

Scale and ball the dough to the required sizes. Retard the balls of dough in the cooler, covered, for 2 to 3 days to age it. Take the balls of dough, as needed, out of the cooler at least one hour before rolling and stretching.

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