This crust is made with a soft, stretchy dough you'll think came straight from New York.
Ingredients
- bread flour: 3 cups (divided, or as needed)
- warm water: 1 cup
- active dry yeast: 1 Tbsp
- salt: 0.5 tsp
- olive oil: 2 Tbsp
Metric Conversion
Stages of cooking
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Combine 2 cups bread flour, warm water, yeast, and salt in a bowl with an electric mixer fitted with the dough hook attachment. Mix on lowest speed until blended but still moist, about 2 minutes. Cover the bowl with a towel and let rise in a warm place until dough is doubled in volume, about 20 minutes.
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Uncover the bowl and mix with the electric mixer on low speed until dough has pulled together, about 5 minutes. Sprinkle in remaining 1 cup flour , a little at a time, until soft, sticky dough forms, 1 to 2 minutes.
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Increase mixer speed to medium and mix until dough pulls away from sides of bowl, about 8 minutes. Cover the bowl with a towel and let rest, about 20 minutes.
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Meanwhile, rub olive oil evenly into a plastic container.
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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 the prepared container. Refrigerate dough for at least 1 day and up to 7 days.
