Referencing a Roberta’s Pizzeria recipe from the New York Times.
| 153 g | 00 flour |
| 153 g | all-purpose flour |
| 8 g | fine sea salt |
| 200 ml | warm water |
| 2 g | active dry yeast |
| 4 g | extra-virgin olive oil |
Should make 2 medium pizzas. Scale it with BRDCLC.
- In a large mixing bowl, combine flours and salt.
- In a small mixing bowl, stir together water, yeast and olive oil.
- Combine and knead with your hands until completely combined, approximately 3 minutes.
- Let the mixture rest for 15 minutes.
- Knead rested dough for 3 minutes.
- Split into two equal pieces for large pizzas or three equal pieces for smaller pizzas. Shape each piece into a ball and place on a heavily floured surface.
- Leave it to rest and rise:
- If cooking today, cover with dampened cloth for 3 to 4 hours at room temperature.
- If cooking tomorrow, cover with cling film for 8 to 24 hours in the refrigerator. Let sit at room temperature for minimum 30 minutes before making pizza.
Freeze Leftover Dough
- Lightly coat each dough ball with olive oil or baking spray.
- Slide the dough ball into a freezer bag and seal, squeezing out all the air.
- Place in the freezer and freeze for up to 3 months.
- When ready to use, put the ball of dough in its bag in the fridge to thaw overnight or for at least 12 hours.
- Before making the pizza, bring the dough out on the countertop and let warm up for about 30 minutes before stretching out the pizza.
