Recipe: NYC Thin-Crust Pizza Dough - by Andrew Janjigian

Famous original from Andrew Janjigian
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Ingredients

Preparation

430g high-gluten or bread flour
6g (2-1/4 teaspoons) vital wheat gluten (if using bread flour)
4g (1-1/4 teaspoons) diastatic malt powder
1g (1/4 teaspoon) instant yeast
285g ice-cold (32-38˚F) water
9g (2 teaspoons) oil
9g (1-3/4 teaspoons table) salt
Place flour, diastatic malt, vital wheat gluten (if using bread flour), and yeast in bowl of food processor (or stand mixer fitted with dough hook) and pulse to combine. With machine running, add oil, followed by water in steady stream. Continue to process until dough is just mixed and no dry flour remains, 30 seconds to 1 minute (1 to 2 minutes in a stand mixer on medium speed).
Allow to sit for 10 to 15 minutes (loosely covered if using a stand mixer).
Add salt and process just until even ball forms (dough will remain slightly rough-textured), 30 to 60 seconds (6 to 8 minutes in a stand mixer at medium speed).
Desired dough temperature: <65˚F
Knead dough on lightly-oiled counter until smooth. Divide into two 375g portions and shape into tight, smooth balls (pinch seams thoroughly closed). Coat each ball lightly with oil, and transfer seam-side down to oil-coated containers (or a baking sheet sprayed with oil and covered tightly with plastic wrap).
Bulk fermentation: Refrigerate for 24 to 96 hours.
Remove containers from refrigerator and allow to sit until doughs are no longer chilled, about 1 hour at 75˚F.
Preheat baking stone or steel at 500 to 550˚F.
Coat each ball of dough generously with flour by dipping both sides in a bowl of flour and place on lightly-floured countertop, seam-side up. Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thicker than center. Using hands, gently stretch disk into 11-inch round, working along edges and giving disk quarter turns as you stretch. Transfer dough to well-floured (or use semolina) peel (or parchment paper on peel) and stretch into 12-inch round.
Top as desired, leaving 1/4 inch of space around outer edge of pizza.
Bake until crust is well-browned and cheese is bubbly and beginning to brown, 6 to 12 minutes.
Repeat with remaining ball of dough.
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