New York Style Pizza Dough

This is the dough I used for the pepperoni garlic knots - it makes about 2.5 pounds of dough, so for the garlic knots I used about 2 pounds for a double batch and the rest for a small pizza for me ..

The recipe came from Serious Eats

Ingredients

• 22.5 ounces (about 4 1/2 cups) bread flour, plus more for dusting
• .5 ounces (about 1 1/2 tablespoons) sugar
• .35 ounces kosher salt (about 1 tablespoon)
• .35 ounces (about 2 teaspoons) instant yeast
• 1.125 ounces Extra Virgin olive oil (about 3 tablespoons)
• 15 ounces lukewarm water

Procedures

1. 1
   Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer. ( I did all this by hand )
2. 2
   Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test ( You can google this if you don't know what it means - but if you poke the dough lightly it should bounce back). Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.