New York-style pizza dough is an offshoot of Neapolitan-style dough—still a thin crust pie, but slightly thicker than its Italian cousin. The crust is sturdy, but not cracker-like, and instead features a tender chew thanks to the addition of oil in the dough. Using a food processor brings the dough together in 30 seconds flat, which is ready to bake the next day, so anyone can enjoy a city slice at home. It's a great quick and easy make-ahead pizza dough!
