Ingredients
Scale
- 3 cups bread flour (plus extra for dusting)
- 1 tsp salt
- 1 tsp active dry yeast
- 1 tsp sugar
- 1 cup lukewarm water
- 2 tbsp olive oil
Instructions
- In a small bowl, combine the lukewarm water, sugar, and yeast. Let it sit for about 5-10 minutes until the mixture becomes frothy.
- In a large mixing bowl, combine the bread flour and salt. Make a well in the center and pour in the activated yeast mixture along with the olive oil. Stir until the dough starts to come together.
- Turn the dough out onto a floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. Add more flour as needed to prevent sticking, but try to keep the dough slightly tacky.
- Lightly oil a clean bowl and place the dough inside, turning to coat it with oil. Cover the bowl with plastic wrap or a kitchen towel. Allow the dough to rise in a warm, draft-free place for about 1-2 hours or until it doubles in size.
- Preheat your oven to its highest setting, typically around 500°F (260°C), and place a pizza stone or baking sheet inside to heat up.
- Once the dough has risen, punch it down to release any air bubbles. Divide the dough into two equal portions. On a lightly floured surface, shape each portion into a round ball. Let them rest for about 15-20 minutes.
- Working with one dough ball at a time, gently stretch and shape the dough into a thin round or oval shape, about 12 inches in diameter. Place the shaped dough onto a piece of parchment paper for easy transfer to the oven.
- Traditional New Haven-style Apizza is often topped with a simple tomato sauce, grated pecorino romano cheese, oregano, and a drizzle of olive oil. However, you can add whatever you’d like.
- Carefully slide the pizza (still on the parchment paper) onto the preheated pizza stone or baking sheet in the oven. Bake for about 8-10 minutes, or until the crust is golden brown and crispy around the edges.
- Once the pizza is done, remove it from the oven and let it cool for a minute or two before slicing.