Back in 2013 my husband and I went on our honeymoon to New York City and fell in love with the city... and the pizza. (Look how cute we were, today is our four year anniversary!) We came back to Texas and searched high and low for a pizza that was even remotely similar to what we had in NYC but had no luck. Now, a lot has changed here in Texas since 2013, so now we can go out and find some pretty good stuff, but I still prefer making my own. This crust requires a long proof time to allow the yeast to really activate and give the crust that super authentic flavor. You also need access to an oven that you feel comfortable setting to at least 550F, because this crust needs to bake at a high temp for a short amount of time, as well as a high quality pizza stone that won't burst at this temp. You could also use a baking stone in a hot grill, I haven't tried this before but I've heard it works wonderfully. If you want to make this recipe, plan ahead of time so that you don't rush this dough, for real guys, it's worth the wait!
1 tsp active dry yeast
1/4 cup warm water
1 cup cold water
1 tsp sea salt
3 cups AP organic flour
In the bowl on a stand mixer with a hook attachment sprinkle yeast over warm water, allow to sit for 5 minutes. Stir in salt and cold water. Turn mixer to low and add flour one cup at a time until the dough forms a rough ball.
*You have two choices here, you can knead the dough by hand for 10 minutes or you can use the mixer. I prefer to use my hands because it honestly relaxes me and I feel like it's more of an authentic method, but I understand that kneading for 10 minutes can be a lot on the hands and forearms. Turn dough out onto clean floured surface and kneed for 10 minutes. Divide into two even balls and place into two large, oiled glass bowls, cover the bowls with cling wrap and place in the fridge for at least 16 hours, but 24 is ideal.
When you're ready to bake your pizza, place a large baking tone in a cold oven and preheat oven to 550F. Let the dough come back to room temp, flatten out on a floured surface, top with desired sauce and toppings and quickly transfer pizza onto the baking stone using a pizza peel*(See notes below.) Bake for about 5 minutes, or until crust bubbles and browns.
**Remember to never make the pizza directly on the pizza peel, this will cause the dough to stick to the peel and won't allow you to transfer it onto the baking stone. Wait until your ready to put the pizza into the oven before using the peel. Using corn meal can help with the sliding. This can be a dangerous task, please use caution.
If you make this crust, post a photo on Instagram and tag me! @MyRiddleKitchen