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 9-inch dough ball
Step 1
Fill the food processor with ice water to cool the bowl. Dump the water out and add the measured 130g ice cold water.
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 seconds. Measure the dough temperature, aiming for around 70°F.
Step 4
Remove the blade, ensure all the dough is fully integrated, then replace the blade. Process in 15-second increments until the dough reaches 76-77°F.
Step 5
Transfer the dough to a bowl and allow it to rest at room temperature for 1 hour.
Step 6
Form the dough into a ball and store it in an oiled 9-inch metal proofing container for 72 hours.
Keep your flour in the freezer to maintain a lower initial dough temperature.
Don’t over-process the dough. Stop once you reach 77°F to avoid gluten breakdown.
Use an infrared thermometer for quick and accurate temperature checks.