Jacob and Roberta’s 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. Our Greatest Pizza Recipes

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% Daily Values based on a 2,000 calorie diet

Step 1

In a small mixing bowl, stir together lukewarm tap water, the yeast and the olive oil, then leave alone for 10 minutes. You should see a creamy foam form on the surface.

Step 2

In a large mixing bowl, combine flours and salt.

Step 3

Pour yeast mixture into the flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.

Step 4

Knead rested dough for 3 minutes. Cut into 2 equal pieces (or leave whole for 15" pizza) and into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 4 to 6 hours at room temperature or for 24 to 48 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)

Step 5

Place a pizza stone on the bottom rack of the oven and preheat to 500°F

Step 6

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. PULL APART with fingers, DON'T PRESS (fan fingers).

Step 7

Add toppings and bake at 500°F for 10-15 Minutes or until cheese is fully melted

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