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    Roberta's Pizza Dough Recipe

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    Jamon
    This recipe from Roberta's Pizza in Brooklyn provides a delicate dough that uses a mixture of 00 flour and all-purpose flour. The dough requires at least 3 hours of rising time and will last in the refrigerator for up to a week. It rewards precise measurement of ingredients like lukewarm water, yeast, and olive oil. The dough is then kneaded, cut into balls, shaped and topped before baking.

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    © All Rights Reserved
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    Roberta's Pizza Dough Recipe

    Uploaded by

    Jamon
    175 views2 pages
    This recipe from Roberta's Pizza in Brooklyn provides a delicate dough that uses a mixture of 00 flour and all-purpose flour. The dough requires at least 3 hours of rising time and will last in the refrigerator for up to a week. It rewards precise measurement of ingredients like lukewarm water, yeast, and olive oil. The dough is then kneaded, cut into balls, shaped and topped before baking.

    Original Title

    Roberta’s Pizza Dough Recipe

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    This recipe from Roberta's Pizza in Brooklyn provides a delicate dough that uses a mixture of 00 flour and all-purpose flour. The dough requires at least 3 hours of rising time and will last in the refrigerator for up to a week. It rewards precise measurement of ingredients like lukewarm water, yeast, and olive oil. The dough is then kneaded, cut into balls, shaped and topped before baking.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    175 views2 pages

    Roberta's Pizza Dough Recipe

    Uploaded by

    Jamon
    This recipe from Roberta's Pizza in Brooklyn provides a delicate dough that uses a mixture of 00 flour and all-purpose flour. The dough requires at least 3 hours of rising time and will last in the refrigerator for up to a week. It rewards precise measurement of ingredients like lukewarm water, yeast, and olive oil. The dough is then kneaded, cut into balls, shaped and topped before baking.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Roberta’s Pizza Dough

    Recipe from Carlo Mirarchi, Brandon Hoy, Chris Parachini and Katherine Wheelock
    Adapted by Sam Sifton

    Y I E L D Two 12-inch pizzas

    TIME 20 minutes plus at least 3 hours' rising

    This recipe, adapted from Roberta’s, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn,
    provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week. It
    rewards close attention to weight rather than volume in the matter of the ingredients, and asks for a mixture
    of finely ground Italian pizza flour (designated “00” on the bags and available in some supermarkets, many
    specialty groceries and always online) and regular all-purpose flour. As ever with breads, rise time will
    depend on the temperature and humidity of your kitchen and refrigerator.

    Our Greatest Pizza Recipes (https://cooking.nytimes.com/68861692-nyt-cooking/807163-our-greatest-pizza-


    recipes) —Sam Sifton

    INGREDIENTS PREPARATION

    153
    grams 00 flour (1 cup plus 1 Step 1
    tablespoon) In a large mixing bowl, combine flours and salt.
    153
    grams all-purpose flour (1 cup
    plus 1 tablespoon and 2 teaspoons) Step 2
    8
    grams fine sea salt (1 teaspoon) In a small mixing bowl, stir together 200 grams (a little less than
    1 cup) lukewarm tap water, the yeast and the olive oil, then pour
    2
    grams active dry yeast (3/4
    it into flour mixture. Knead with your hands until well combined,
    teaspoon)
    approximately 3 minutes, then let the mixture rest for 15
    4
    grams extra-virgin olive oil (1 minutes.
    teaspoon)
    Step 3
    Knead rested dough for 3 minutes. Cut into 2 equal pieces and
    shape each into a ball. Place on a heavily floured surface, cover
    with dampened cloth, and let rest and rise for 3 to 4 hours at
    room temperature or for 8 to 24 hours in the refrigerator. (If you
    refrigerate the dough, remove it 30 to 45 minutes before you
    begin to shape it for pizza.)

    Step 4
    To make pizza, place each dough ball on a heavily floured surface
    and use your fingers to stretch it, then your hands to shape it into
    rounds or squares. Top and bake.
    PRIVATE NOTES

    Leave a Private Note on this recipe and see it here.

    Adapted from "Roberta's," by Carlo Mirarchi, Brandon Hoy, Chris Parachini and Katherine Wheelock

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