New York‑Style Pizza Dough

In a large mixing bowl, combine the bread flour, cold water, dry yeast, olive oil, salt, and sugar.

Stir with a wooden spoon or dough hook until a shaggy dough forms, then turn out onto a lightly floured surface.

Knead the dough for about 10 minutes, or until it becomes smooth, elastic, and passes the window‑pane test.

Shape the dough into a tight ball, place it in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise at room temperature (around 70°F / 70°F) until doubled in size, about 1 to 2 hours.

Punch down the risen dough to release gas, divide it into two equal portions, and shape each portion into a smooth ball.

Cover the dough balls and let them rest for 15 minutes; this relaxes the gluten and makes shaping easier.

Preheat your home oven to its highest setting, ideally 250–500°F (480–500°F), placing a pizza stone or baking steel on the middle rack to heat for at least 30 minutes.

On a well‑floured surface, stretch or roll each dough ball into a 30 cm (12‑inch) round, leaving a slightly thicker edge for the crust.

Transfer the stretched dough onto a parchment‑paper‑lined peel, add your desired toppings, and slide it onto the hot stone or steel.

Bake each pizza for 10–12 minutes, or until the crust is golden brown and the cheese is bubbling and lightly browned.

Remove the pizza from the oven, let it rest for 2–3 minutes, then slice and serve hot.