My go-to pizza recipe these days when I am making pizza in less than 8 hours time. It makes a slightly thicker crust, about 12″ which is perfect for my pizza stone. This supersedes my previous favourite recipe, but frankly there isn’t much difference when you get down to it.

If I have time I generally make the NYC style dough in advance. It works best with at least 24 hrs to ferment in the fridge.

—Taken from [See my notes/adaptations.]

  • 1 cup (250 ml) warm water
  • 1 teaspoon (5 ml) instant yeast
  • 1 teaspoon (5 ml) sugar
  • 2 cups (300 g) all-purpose flour
  • 1 teaspoon (5 ml) salt
  1. In a bowl, combine the water, yeast and sugar. Let stand until the mixture foams on top, about 5 minutes.
  2. In a food processor, it is important to work with the plastic blade or the dough hook. Combine the flour and salt. Increase the speed to medium and add the yeast mixture until a soft ball forms. [I don’t have a food processor so I add the flour/salt to the liquid and knead by hand: ~ 8 minutes]
  3. Remove the dough from the bowl and knead for a few minutes on a floured surface to prevent sticking. [Obviously a redundant step for me]
  4. Place in a lightly oiled bowl and cover with a clean cloth. Let the dough rise for about 30 minutes in warm and draft-free area. Cut the dough in half. [I make it as one 12–14 pizza.]
  5. Use the pizza dough immediately or refrigerate it (less than 48 hours)[something I never do], otherwise place it in an airtight bag and freeze [I also never do this].