NYT Pizza Dough

I have been in search of the ultimate home-made pizza crust for awhile.



I recently tried the NYT pizza dough recipe:
http://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough

Ingredients

• 153 grams bread flour (1 cup plus 1 tablespoon)
• 153 grams all-purpose flour (1 cup plus 1 tablespoon)
• 200 ml lukewarm tap water
• 1 teaspoon kosher salt
• 3/4 teaspoon active dry yeast
• 1 teaspoon extra-virgin olive oil

Steps

1. In a large bowl, whisk together flour and salt.
2. In a smaller bowl, stir together 300 grams water, the yeast and the olive oil.
   (Let proof for 5 minutes or so.) 
3. Pour water/yeast it into flour mixture. 
4. Knead with your hands until well combined, approximately 3 minutes, 
5. then let the mixture rest for 15 minutes.
6. Knead rested dough by hand for 3 minutes. 
7. Shape each into a ball. 
8. Place in floured bowl, drape with plastic wrap, and let rest overnight or up to 3 days in the refrigerator.
   Or, place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature
9. At least 45 minutes before cooking, place pizza stone on top rack of oven, pre-heat to 500 degrees. Also remove dough from refrigerator, let it warm and rest on counter.
10. Pat out dough, leaving a rim. Place on parchment paper, lightly add toppings.
11. Slide into oven, cook for 6 to 9 minutes.

I split the dough from original, made 1/2 after 24 hrs. I also tried it a night or two later, but did not notice much flavor difference.  I did like the higher heat cooking process.

(Makes 1 large pizza - sized for Carole & Doug for 2 nights.)