NY Style Pizza for ovens

This makes 2 twelve inch pizza, 2-3 people. You will need at least 24 hours to refrigerate the dough.

Ingredients:

16.5 oz 00 flour

1t sugar

1/2t yeast

1 1/3 cup ice water.

1 1/2 T salt

1 T vegetable oil

1. In a food processor, blend the flour, yeast, and sugar.
2. Slowly add the water while the processor is running. You can add slightly more water if necessary. Once it comes together like dough, Let it sit for 10 minutes so it can continue to absorb the water.
3. Add the salt and oil, and run processor for 45 seconds to a minute.
4. Oil your counter. Kneed for a minute. It will be a sticky dough, but the oil will make it easy to handle.
5. Put on a bowl, cover tightly with plastic wrap, and keep in refrigerator for 24-72 hours.
6. About 1-2 hours before you plan on making the pizza, remove from the refrigerator, cut in half, and place in two lightly oiled bowls. Cover. as it comes to room temperature, it will increase in size and become easier to stretch.
7. Pre- heat oven to 550 or as high as it goes. Place baking steel ( or stone) on top wrack. Once it comes together temperature, wait another 30 minutes before you put a pizza in the oven.
8. On a floured surface, flatten stretch, and roll out the dough into a 12 inch round. Place on a pizza board coated with cornmeal, semolina flour, or flour ( so it slides). Be sure the middle is very thin. Put toppings on quickly and immediately slide into oven. Cook approximately 9-12 minutes.
9. Rest 5 minutes on rack.