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."
photo by Linajjac
- Ready In:
- 20mins
- Ingredients:
- 6
- Yields:
-
2 12" Pizzas
- Serves:
- 2
ingredients
- 153 g of 00 flour (1 cup plus 1 tbspn)
- 153 g all-purpose flour (1 cup plus 1 tbspn and 2 tsp)
- 8 g fine sea salt (1 tsp)
- 2 g active dry yeast (3/4 tsp)
- 4 g extra-virgin olive oil (1 tsp)
- 220 g of luke warm water
directions
- 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.
Questions & Replies
-
The salt amount doesn’t make sense to me. 8 grams is salt is about 4 teaspoons. -
Hi - I have been making pizza using this recipe but only yields 2 10” pizzas. To make a 14” pizza how many grams of your pizza dough would I need Thank You -
Hello, in the ingredients list it states "220 g" of lukewarm water, and in the directions it states "200 g". Just wondering which amount I should use? Thank you! -
In the introduction it states it will be good for a week but directions say 8-24 hours. Which is correct? -
Do you need to proof the yeast first or is that being done in the 15 minute rest period after the initial mixing?
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Reviews
-
I've made this recipe a least 5 times now. I have used others but this is the best and my go to recipe for pizza dough. Fantastic. I love the texture and chewiness. Just delish! -
220g of water is too much. Also, recipe and instructions are not clear regarding the amount of water to use.
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Dough was way to elastic! Followed the recipe to a “T”. Seems not enough yeast, every other dough recipe has a whole packet yet you only use 2 grams. Not sure if that is a typo in the recipe or what. Would not recommend this to people unless you have a dough rolling machine to thin it out.
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Tastes great on the same day and after proofing in refrigerator for a day. Stays tender when reheating in the microwave. I put dried herbs in the dough, and sometimes some parmesan too. This is consistently delicious!
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Amazing recipe. Cold fermented the dough for 48 hours and then threw it in the Ooni pizza oven. It was perfection!
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RECIPE SUBMITTED BY
ersmedstad
League City, Texas
I live in Texas
