Pizza dough

[PJMcK]

How to Make Great Pizza Dough

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.

YIELD: Two 12-inch pizzas
TIME: 20 minutes plus at least 3 hours' rising


Here's the link:
https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough?action=click&module=Features&pgtype=Homepage

[comradebillyboy]

1. I get my pizza dough at Whole Foods,

All Hail Jeff Bezos.

[Luciferous]

4. 😂

[Auggie]

2. Sounds good. I'm getting a paywall at the link though.

[PJMcK]

5. Here you go

Sorry, I forgot we have a subscription.


INGREDIENTS
153 grams 00 flour (1 cup plus 1 tablespoon)
153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
8 grams fine sea salt (1 teaspoon)
2 grams active dry yeast (3/4 teaspoon)
4 grams extra-virgin olive oil (1 teaspoon)
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Ingredient Substitution Guide
Nutritional Information
PREPARATION
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.

[Auggie]

7. Thank you!!!

I've never used (or heard) of 00 flour until this post. Looking forward to trying this.

[Lawal]

10. Thank you!

I like pizza but the dough I tried to make was never perfect. I'll try this one. Thanks!

[Callalily]

3. Couldn't get into the recipe link.

But I have a tried and true pizza recipe that I always use. Makes two nice sized pizzas. Toppings of course are our choice and what happens to be in the fridge.

[PJMcK]

6. Look above your post

The recipe is in response to Auggie.

[tishaLA]

8. IMO a long cold ferment is most important for pizza dough

I usually make sourdough pizza dough, but even the times I've made it with commercial yeast, after the first rise I put it in the fridge to ferment for at least 2 days before using it because it develops the flavor better.

[Lars39]

9. Totally agree!

My mil used to make sour dough pizza that way. Seriously good!

[sir pball]

11. It absolutely is

The legend about "New York City water" making the best pizza dough and bagels was an distraction. Five days cold is the sweet spot for a really proper thin crust IMO, that and a pizza steel.

[bucolic_frolic]

12. Interesting choice of flour, I sometimes see what is called bulk pastry flour

More finely ground than white flour, with just a little ground husk mixed in.

Myself, I use whole wheat flour for pizza, Gold Medal works best for me as it has a medium grind, other house brands are too stripped of ingredients, and premium brands I find too coarse.

It's a throw-it-in-the-bowl method ... ev olive oil, water, salt, yeast. I don't let it rise but do use a rather hot oven at 410F or a bit higher in the winter when the oven is cold.