Six-time World Pizza Champion, Bruno DiFabio’s pizza dough recipe provides the perfect base for a New York pizza.
Active yeast, 2 1/4 teaspoons (should be one supermarket packet)
Warm water, 355ml cup (95-115 degrees)
Plain/all-purpose flour, 910g
Sugar, 1/2 tsp
Salt, 1/2 tsp
Olive oil, 2 tbsp
Additional flour to apply to work surface after dough has risen
In a large mixing bowl, add warm water and yeast, mix gently and let the mix rest for five minutes.
Add sugar and gently mix yeast water to ensure that all of the sugar has dissolved.
Add flour and mix by hand until there are no more traces of flour residue (or mix on low speed, with dough hook, for five minutes).
Remove dough onto a lightly dusted work surface, make well in the dough and add salt. Aggressively fold or knead dough until salt is incorporated (or mix on low speed, with dough hook, for two minutes)
Make a well in the dough and add oil, and aggressively fold or knead dough until the dough is smooth and not slick with the oil. (Or mix on low speed, with dough hook, for final two minutes or until dough is not slick with the oil).
Divide the dough mix into three dough balls and roll into round forms.
Let dough rest in a large bowl lightly coated in olive oil and covered with cheesecloth for 30 minutes or until double in size.
Note: This dough is made for the “day of” and is not recommended to keep for the next day. This is also a tackier dough that may be a bit more difficult to handle — just use a little bit more flour on the table as you stretch it.