Roberta's Pizza Dough
Full disclosure: this is not my recipe.
I came across this magical pizza dough last year when I was on a quest for a new go-to recipe. I LOVE making pizza - and eating pizza - and the recipes I had been using just weren't cutting it. I wanted something that would taste like those Neopolitan pies I had on the regular when I was in Italy. Oh, man. The pizza in Italy is unlike anything else and I've craved it every day since I was last there.
This recipe from Roberta's Pizza in Brooklyn had rave reviews the New York Times' website and I decided to give it try. One word: jackpot. So freakin' good. Brings me back to the Mediterranean every time. Never making another dough again.
Prep Time: 3 hours 30 minutes
Yields: Dough for 2 Pizzas
1 Cup + 1 Tbsp Tipo "00" Flour
1 Cup + 1 Tbsp + 2 tsp All-Purpose Flour
1 tsp Fine Seat Salt
3/4 tsp Active Dry Yeast
1 tsp Olive Oil
1 Cup Lukewarm Water
Mix the lukewarm water, yeast, and olive oil in a small bowl. Set aside.
In the bowl of stand mixer, mix the two flours and the salt. No stand mixer? No worries! Mix by hand in a large bowl.
Pour the water and yeast mixture into the flour mixture. Mix until well incorporated (i.e. no more dry flour).
Knead the dough for 3 minutes.
Let rest for 15 minutes
Knead for another 3 minutes.
Divide the dough into two equal parts.
Flour a cutting board or large dish and place dough balls on top, with room between them. They will expand! Cover the dough balls with a damp towel.
Let rise for at least three hours at room temperature, or until doubled in size. It can also rise in the fridge for 8-24 hours.