ROBERTA'S PIZZA DOUGH
Great pizza Dough by Sam Sifton of the New York Times cooking. We usually double this recipe and make 3 individual pizzas for 3 people.
Provided by ersmedstad
Categories European
Time 20m
Yield 2 12" Pizzas, 2 serving(s)
Number Of Ingredients 6
Steps:
- in a large mixing bowl combine the two types of flour and the salt.
- In a small mixing bowl, stire together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil. Then, pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
- 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 - 4 hours at room temperature or for 8 - 24 hours in the refrigerator. If you refrigerate the dough, remove it 30-45 minutes before you begin to shape it for pizza.
- 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. Brush surface of each spread out pizza dough with olive oil, then top it with favorite toppings and bake. The olive oil helps keep the sauce from soaking into the dough and making it soggy.
- I suggest arugala on top of the pizza when it comes out of the oven.
- Cook at 450 deg F for 10-15 minutes or better yet, as hot as the oven will go for something less than that.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Bahja Abdullah
[email protected]I'm not a big fan of this dough. I found it to be too dry and difficult to work with. The flavor was also just okay.
sad potato :3
[email protected]I've made this dough several times now, and it's always a hit. The crust is perfectly crispy and the flavor is amazing. I love that I can make this dough ahead of time and store it in the fridge for later use.
Isaiah Lincoln
[email protected]This is the best pizza dough recipe I've ever tried. It's so easy to make, and the results are always perfect. The crust is crispy and flavorful, and the dough is chewy and delicious. I highly recommend this recipe!
Nusaiba Nur
[email protected]I love Roberta's Pizza Dough! It's so easy to work with, and the results are always delicious. The pizza crust is always crispy and flavorful, and the dough is the perfect thickness. I've used this dough to make all sorts of pizzas, and they've all b
Sandip Limbu
[email protected]This dough is amazing! I've never had pizza dough this good before. It's so easy to make, and the results are incredible. The crust is perfectly crispy and the flavor is out of this world. I'll definitely be making this dough again and again.
Zuel Asiya
[email protected]I've tried many pizza dough recipes over the years, but Roberta's Pizza Dough is by far the best. It's so simple to make, and the results are always perfect. The dough is light and airy, with a crispy crust and a chewy interior. I love that I can mak
Hanif sheke
[email protected]Roberta's Pizza Dough is a game-changer! The dough is incredibly easy to work with, and the results are amazing. The pizza crust is crispy on the outside and chewy on the inside, with the perfect amount of flavor. I've used this dough to make all sor