🍕 Roberta's Pizza Dough

This is copied from @susan’s recipe book.

:star: Roberta’s Pizza Dough :star: (NY Times recipe)

  • 1 cup plus 1 tbsp 00 flour
  • 1 cup plus 1 tbsp plus 2 tsp all purpose flour
  • 1 tsp sea salt
  • 3/4 tsp dry yeast
  • 1 tsp olive oil

In a large mixing bowl combine flour/salt.

In a small mixing bowl stir together little less than 1 cup of lukewarm water, then yeast and the olive oil.

Pour it onto flour mixture. Knead with your hands until well combined.

Let mixture rest for 15 mins.

Knead rested dough. Cut into 2 equal pieces and shapes into balls.

Place on a floured surface, cover with damp cloth. Let rise for 3 to 4 hours at room temperature or for 8 to 24 hours in refrigerator.

To make pizza, place each dough ball on to floured surface and use your fingers to stretch it.

1 Like

Making a note: what even is “00 flour”? :slight_smile:

Two alternatives we use is:

  1. all purpose flour only (2 cup plus 2 tbsp plus 2 tsp), or
  2. use wheat flour instead of 00 flour, but all bit more water