Brooklyn Style Pizza Dough Popular Recipes

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Brooklyn Style Pizza Dough

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

Ingredients :

3 cups bread flour, divided, or as needed
1 cup warm water
1 tablespoon active dry yeast
1/2 teaspoon salt
2 tablespoons olive oil

Instructions :

Prep : 30M	Cook : 8M	Ready in : P1D

Combine 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.
Uncover 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.
Increase 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.
Transfer 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.

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.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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