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This recipe was first published in the New York Times and was referred to me by a friend. If you’re like me a fan of homemade pizza dough, you’ll love this recipe! I’ve tried them all including Peter Reinhardt’s recipe – this is the best! It’s easy. It’s got a chewy crispy taste. And you can prepare and let raise for 4 hours. Although, in a hurry a couple of times, I used when it raised at 3 hours. Also, I use the entire dough for a large pizza.For a change, I’ve also used semolina flour in place of all purpose flour which made an extra crispy pizza crust!
153grams 00 flour (1 cup plus 1 tablespoon)
153grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
8grams fine sea salt (1 teaspoon)
2grams active dry yeast (3/4 teaspoon)
4grams extra-virgin olive oil (1 teaspoon)
In a large mixing bowl, combine flours and salt.
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 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 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.)
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.