New York Style Pizza Crust Recipe
A bread-machine version of New York style pizza crust made using the dough cycle.
Ingredients
| 2/3 cup | 160 ml | warm water |
| 1/2 teaspoon | 2.5 ml | salt |
| 2 1/4 cups | 540 ml | all-purpose flour |
| 1 teaspoon | 5 ml | sugar |
| 2 teaspoons | 10 ml | active dry yeast |
| 1 tablespoon | 15 ml | cornmeal - optional |
Instructions
Measure carefully, placing all ingredients except cornmeal in the bread machine pan in the order specified by the owner's manual. Program the dough cycle setting; press start. Remove the dough from the bread machine pan; let rest for 2 to 3 minutes.
Gently pat and stretch the dough from the edges until the dough seems like it won't stretch anymore. Let rest 2 to 3 minutes more. Continue patting and stretching until the dough is 12 to 14 inches in diameter. Spray a 12 to 14-inch pizza pan with cooking spray; sprinkle with cornmeal, if desired. Press the dough into the pan.
Preheat the oven to 450°F. Follow the topping and baking instructions for individual recipes, baking pizza on the lower rack of the oven.