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Brooklyn Style Pizza Dough Recipe

Recipe by: Tammi

"Soft stretchy dough you'll think came straight from Brooklyn, NY."

Directions

1Combine 2 cups bread flour, water, yeast, and salt in a bowl with an electric mixer fitted with dough attachment. Mix on lowest speed until blended but still moist, about 2 minutes. Cover with a towel and let rise in a warm place until doubled in volume, about 20 minutes.
2Uncover bowl and mix the dough with electric mixer on low speed until dough has pulled together, about 5 minutes. Sprinkle in remaining flour until soft, sticky dough forms, 1 to 2 minutes.
3Increase mixer speed to medium and mix until dough pulls away from sides of bowl, about 8 minutes. Cover with a towel and let rest, about 20 minutes. Rub a few drops of olive oil evenly into a plastic container.
4Transfer dough onto a floured work surface. Dust hands with flour and knead dough until soft but still wet on the inside. Form into a ball and place into prepared container. Refrigerate dough at least 1 day and up to 7 days.

Footnotes

Cook's Notes:
Not all of the flour may need to be used. Aim for a soft, sticky dough. If dough starts flopping around the dough hook, you've added too much flour.
Recipe also makes enough for 2 thin 2-inch pizzas, if desired.
To make pizzas: Preheat oven to 500 degrees F (260 degrees C). Place a baking stone or heavy baking pan on oven's bottom rack. Remove dough from refrigerator to warm until wet and stretchy, 5 to 10 minutes. Turn dough onto a lightly floured surface. Stretch pizza dough onto pizza pan with floured hands. Top with desired toppings. Transfer pizza to baking stone and bake in preheated oven until dough is browned on the edges and charred on the bottom, 10 to 15 minutes.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Ingredients