Roberta's Pizza Dough

There's a pizza crust recipe in every port I visited. This recipe was the best of 4 top reviews. Although I won't live long enough to try all my pirated recipes, I did try Roberta's. This pizza dough recipe is not from a woman named Roberta, as I first thought. Rather, it is from Roberta's Pizzeria in Bushwick, Brooklyn. Roberta's is described as, and I quote, "A hipster haute-cuisine utopia". I told a woman by the flour section in a grocery store all about it and when I saw her later at her check out, she had already looked it up on her phone. She told me her next stop was to another store to get the "00" flour.

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Roberta's Pizza Dough

Makes 2 12 inch Pizza crusts

Ingredients:

153 grams "00" flour (1 cup 1 Tbsp)

153 grams all purpose flour (1 cup 1tbsp 2 tsp)

8 grams sea salt (1 tsp)

2 grams active dry yeast (3/4 tsp)

200 grams lukewarm distilled water (a little less than 1 cup)

4 grams extra virgin olive oil (1 tsp)

Instructions:

• Whisk together dry ingredients in medium bowl

• Mix olive oil in the lukewarm distilled water

• Add to flour mixture and mix with hands until well mixed. (about 3 minutes)

• Let rest for 15 minutes.

• Knead rested dough for 3 minutes. Lightly flour if too sticky.

• Put in greased bowl and cover with plastic wrap to let rise 3-4 hours at room temperature.

• Or Refrigerate overnight. Take out of refrigerator 30-45 minutes before shaping and adding toppings.

• Cut in half for 2 round pizzas. For an oblong one, leave whole. Stretch dough to desired shape and add toppings.

• Bake 400 degrees for 18 minutes or until cheese is melted and edge of crust is brown.

Notes:

It is well worth weighing the ingredients. They are precise and you consistently get the dough just right without having to add more flour or water.

I keep mine in the fridge for a few days. Makes for awesome flavor. Stretch my dough on a quarter sheet. After loading toppings it can be baked right away for thin crust , or let sit for about 30 minutes for a thicker crust. I increased the olive oil by 1 tsp and took out 1 tsp of water.

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Pirated From:

Google Roberta's Pizza Dough NYT Cooking

Be sure to watch the video