ROBERTA'S PIZZA DOUGH WITH STORE-BOUGHT YEAST
It took a long time to get the pizza dough recipe at Roberta's right. Our pizza crust reaches back to some Italian traditions but it's not classic Neapolitan.
Provided by Carlo Mirarchi
Categories Pizza Bake Bread Flat Bread New York
Yield Makes 2 (8½-ounce) rounds of dough, enough for 2 (12-inch) pizzas
Number Of Ingredients 5
Steps:
- In a bowl, thoroughly combine the flour and salt and make a well in the center. In a separate bowl, thoroughly combine the yeast, olive oil, and lukewarm water. Pour the wet mixture into the well in the dry mixture and begin mixing the two together with your hands, gradually incorporating the dry into the wet. This process will be more like mixing than kneading.
- After about 3 minutes, when the wet and dry are well combined, set the mixture aside and let it rest, uncovered, for 15 minutes. This allows time for the flour to absorb the moisture.
- Flour your hands and a work surface. Gently but firmly knead the mixture on the work surface for about 3 minutes. Reflour your hands and the surface as needed. The dough will be moist and sticky, but after a few minutes of kneading it should come together into a smooth mass.
- Divide the dough into 2 pieces, shape them gently into balls, and wrap them tightly in plastic wrap. Refrigerate the dough for at least 24 and up to 48 hours before using. This process, called proofing, allows for the fermentation that gives the dough structure-which means a chewy, pliable crust-and flavor.
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Usama Shiekh
[email protected]I love this pizza dough recipe! It's so easy to make and the pizza always turns out perfect.
Lens Yambenu
[email protected]This is the best pizza dough recipe I've ever found. I've been using it for years and it never disappoints.
Zayda Baires
[email protected]I highly recommend this pizza dough recipe. It's easy to make and the results are delicious.
Bipin Biraspati
[email protected]This is my go-to pizza dough recipe. It's always a crowd-pleaser.
Tshepo Keupilwe
[email protected]I've used this dough to make both pizza and calzones. It works great for both.
Sekelo Mpamvu
[email protected]This dough is perfect for a thin-crust pizza. It's crispy and holds up well to all the toppings.
Shazia Naaz
[email protected]I love the flavor of this dough. It's so light and airy.
MD Bikoy
[email protected]I've made this pizza dough several times now and it's always a success. It's so easy to make and the results are always delicious.
Shan McArthur
[email protected]This is the best pizza dough recipe I've ever used. I highly recommend it.
Leeann Cianteo
[email protected]I followed the recipe exactly and my pizza turned out great! I'm so happy I found this recipe.
Christina Tumbleson
[email protected]The crust was crispy and the sauce was flavorful. Overall, a great pizza.
Zaafran Khan
[email protected]This dough is amazing! I've used it to make pizza, calzones, and even breadsticks. It's always a hit.
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[email protected]I love that this recipe uses store-bought yeast. It makes it so much easier to make pizza at home.
mdanower hosain
[email protected]Roberta's pizza dough is a game-changer! It's so easy to make and results in a crispy, chewy crust that's perfect for any topping.