← Replies in Roberta’s Pizza Dough Recipe

I forgot to take a picture of the dough so here’s a photo of the pizza 😂 this has been my go-to dough for six years - the 50/50 blend of all purpose and 00 flour makes it tender but also pliable. I do mix it with my hand and not with a mixer and dough hook (I find the two, three min kneading sessions a little therapeutic). I usually need a little more flour on the second kneading because it gets sticky. It’s very good after 3-4 hours but it’s EXCEPTIONAL overnight in the fridge. After a cold ferment/rise I I’ll leave it out for an hour or transfer it to the freezer for later. Everyone who has tried it always compliments it!