New York City has long had a clearly defined and ubiquitous style of pizza, the city's appetite for the dish knows no bounds. New Yorkers can certainly be parochial and protective of their home slice.
22 1/2 ounces (about 4 1/2 cups) bread flour, plus more for dusting
1 1/2 tablespoons sugar
.35 ounces kosher salt (about 3 teaspoons)
2 teaspoons instant yeast
3 tablespoons extra-virgin olive oil
15 ounces lukewarm water
1 batch Pomodoro Sauce
1 pound grated full-fat dry mozzarella cheese (about 4 cups), placed in a freezer for at least 15 minutes
Combine flour, sugar, salt, and yeast in the bowl of a food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms a ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.
Transfer dough ball to a lightly floured surface and knead once or twice by hand until a smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least one day, and up to 5.
At least two hours before baking, remove dough from refrigerator and shape into balls by gathering dough towards the bottom and pinching shut. Flour well and place each one in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.
1 hour before baking, adjust oven rack with pizza stone to middle position and preheat oven to 500°F. Turn the single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch the dough by draping over knuckles into a 12 to 14-inch circle about 1/4-inch thick. Transfer to the pizza peel.
Spread approximately 2/3 cup of sauce evenly over the surface of the crust, leaving 1/2 to the 1-inch border along the edge. Evenly spread 1/3 of cheese over the sauce. Slide pizza onto the baking stone and bake until cheese is melted with some browned spots and crust is golden brown and puffed, 12 to 15 minutes total. Transfer to a cutting board, slice, and serve immediately. Repeat with the remaining two dough balls, remaining sauce, and remaining cheese.
by J. KENJI LÓPEZ-ALT CHIEF CULINARY ADVISOR