New York-Style Pizza Dough 纽约式披萨面团

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.

使用带搅面团的钝刀片料理机，混合面粉，糖，盐，酵母至均匀。加入橄榄油与水，启动料理机至面成团，约15秒，继续搅拌15秒左右。

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. 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.

将面团取出整理好至表面光滑，此时拉出面团可看到手套膜。面团均匀分成三份，放入密闭容器，至冰箱冷藏发酵一夜（最多五日）。

The day of baking, remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.

烤披萨当天，拿出面团回温至少2小时。