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New York Style Pizza Recipe: New York thin crust
To be able to hand toss the dough it must have a very strong gluten structure. You need to take steps to build strong Gluten or your dough will tear too easy. First you need High gluten flour same as high protein. The highest gluten flour you can get at the grocery store is Bread Flour. King Arthur offers a very high gluten flour but you have to mail order this product. Other sources may be your local bakery. Here is a good recipe for NY style dough.
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3-1/2 cups flour
8oz warm water 90F
1 Tablespoon sugar
1 teaspoon instant yeast
1 teaspoon salt
You will need a mixer to be able to build enough gluten. Add ingredients to mixing bowl in this order, water, yeast, sugar, flour and salt. Total mix time 12 minutes. Mix at low speed till forms a ball then medium speed for rest of the 12 minutes.
Divide in two and lightly coat with olive oil. Put dough in an air tight container and allow the dough to rest at room temperature for 30 minutes. Then place dough in the refrigerator over night. Next day take out 3 hours before baking let rise till double in size. If everything is good you should have a strong dough that will toss.The dough will stay good in the frig up to 4 days.