PIZZA DOUGH

Thanks all. I did the Lahey which worked ok -- maybe par for my historical course. (Including the pre-made dough I often buy from Eataly bakery.) Will try the Pierino + also the Amanda/Merrill one that came up on my other (unintentionally duplicate) thread.

Sam ... Sounds good to me, I'll give it a try. What size pizza does it make?

First of all un bravo for mentioning Motorino probably the best pizza in NYC. For better pizza you would have to go to LA and visit Mozza. Anyway here's my recipe http://www.food52.com/recipes/search?c=1&recipe_search=pizza%20rustica A&M were nice enough to produce a video which you can view at 52. Anyway, three key things; use high gluten flour, give the dough an overnight rest in the refrigerator, and crank your oven up to the highest temp it can handle---better still cook it over a wood fire which will be even hotter.

There are thousands of recipes for Pizza dough.
But here's mine adjusted for One pizza crust. And uses 'mini prep' food processor.

1 cup king Arthur bread flour.
1 tsp salt
1/2 tsp sugar
1/2 tsp yeast
1 tablespoon olive oil.
1/3 cup warm water.

In the mini prep, mix the dry and the oil. Pulse. Add a bit of the water and keep the machine running drizzling in more water (sometimes more than the 1/3 cup ammout) until it forms a ball.

remove and put in oiled plastic wrap and let it rest at least 3 hours. overnight in the 'fridge is much better.

Roll it out, stretch it. Dust it with flour while working.

This makes a very thin dough that's bubbly. I pre-bake mine without topping on a stone 3 mins and then decorate it to make it easy to place back on the stone without losing shape.

People I trust in the kitchen say Jim Lahey's pizza dough recipe from Sullivan st. baking here in New York is terrific, though I myself have not made it

http://nymag.com/restaurants/cheapeats/2009/57899/