Ingredients:
1000g Bread Flour
700g warm water
2g active dry yeast
22g table salt
This is enough for 7 245g dough balls
For New York style Add
2 T sugar
2 T Olive Oil
If you want the pizza sooner, but will have less flavor
do 10g Active dry yeast
Preparation
I highly recommend you watch the video on this one. There are a lot of great tips that are easier to show then to tell
In a mixing bowl, place the warm water in first and then sprinkle the yeast over top.
Mix in yeast with finger, fork, or whisk
add flour and sprinkle salt over top
Mix by hand or with a stand mixer until the dough is smooth and no longer shaggy
allow to bulk ferment for 6-8 hours at room temp or in oven on proof setting. If you make it the night before just place in the fridge and get it out the next morning to be ready by dinner time