New York Italian Pizza Dough

1. 1

   Pour the warm water into the bread machine pan, sprinkle in the salt, and add the flour so it sits on top of the water. Make a well in the top of the flour and spoon the yeast into the well. Let it sit for 20 minutes to moisten the flour. Set the bread machine to knead and knead the dough for about 10 minutes. Turn the dough out onto a floured surface and knead in 1/4 cup more flour, or as needed, adding it about 2 tablespoons at a time, to make a wet, sticky, yet elastic dough. The dough should be as soft as a baby's bottom. Shape the dough into a round.

2. 2

   Lightly oil the inside of a large bowl with olive oil and place the round of dough in the bowl. Turn the dough over a couple of times so it picks up a thin coating of oil. Cover with a cloth and refrigerate for 10 hours or overnight.

3. 3

   The next day, let the dough come to room temperature before rolling it out on a floured surface and adding toppings as desired. Roll the dough thin with a thicker edge before adding toppings.

4. 4

   Place a pizza stone in the oven, dust it with a little flour, and preheat the oven to 500 degrees F (260 degrees C). Bake the pizza on the stone in the preheated oven until the bottom of the crust is browned, 6 to 8 minutes.

• Calories 323.83 kcal Moderate
• Protein 11.09 g Good Source
• Carbs 59.66 g Moderate
• Total Fat 3.04 g Low Source
• Saturated Fat 0.47 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 19.45 mg Low Source
• Fiber 4.31 g Moderate
• Sugar 3.23 g Moderate
• Added Sugar 3.1 g Moderate
• Calcium 0.96 mg Low Source
• Iron 2.78 mg Moderate
• Potassium 16.16 mg Low Source
• Vitamin A 2.47 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten