New York Pizza Dough

4⅔ cups (21 ounces/595 grams) unbleached high-gluten flour or unbleached bread flour

1-1/2 teaspoons (0.42 ounces/12 grams) kosher salt

1 teaspoon (0.11 ounces/3 grams) instant yeast

2 tablespoons (1 ounce/28 grams) sugar, brown sugar, or honey

13 ounces/369 grams water (room temperature, 68 to 72 degrees)

1.5 ounces/43 grams olive oil

In a mixing bowl or the bowl of an electric mixer, stir together the flour, salt, yeast, and sugar. Add the water and stir with a large spoon, or use the paddle attachment and mix on slow speed for 3 minutes to form a coarse, shaggy dough.

Add the oil. Increase the speed to medium (or continue mixing with the spoon or with wet hands) and mix for an additional 2 to 3 minutes to make a coarse, tacky dough. If there is any unabsorbed flour, add more water, 1 teaspoon at a time, during mixing. Let the dough rest for 5 minutes to fully hydrate. Extra water may be required if high-gluten flour is used.

If using an electric mixer, increase the speed to medium-high (or continue mixing by hand) and mix for another 2 to 3 minutes to make a smooth dough, adding more flour or water if needed. It should be soft, supple, and only slightly tacky — or even satiny — to the touch, and should offer resistance and a spring-back quality when pressed with a wet finger.

Use 1 teaspoon of oil to make a 15-inch diameter oil slick on the work surface. Rub oil on a plastic bowl scraper and on your hands, then use the scraper to transfer the dough to the oil slick. Stretch and fold the dough 1 time (see page 16). The dough should now be smooth, supple, and satiny to the touch.

Lightly oil a bowl or container and place the dough into it, then cover it with plastic wrap and refrigerate it for anywhere from 12 to 72 hours.

On the day you plan to bake, remove the dough from the refrigerator 3 hours before baking, or as described in pizza recipe. Immediately divide it into the desired size pieces and round them into balls. Line a sheet pan with lightly oiled baking parchment or a silicone baking mat, then place the dough balls on the pan. Mist them with vegetable oil spray and cover the pan with plastic wrap or a plastic can liner. Then follow the recipe according to the type of pizza you’re making.

Makes 36 ounces (1,021 grams)