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

Mix flour and salt together and set aside

Step 2

Mix lukewarm water with oil and yeast

Step 3

Add water, oil, yeast mixture to dry ingredients

Step 4

Use hands to combine wet and dry ingredients. Only mix until incorporated

Step 5

Set dough aside to rest for 15 minutes

Step 6

Knead dough until smooth ball is formed

Step 7

Divide dough ball into 2

Step 8

Place 2 dough balls in fridge for 8-12 hours or leave on counter covered with moist towel for 3-4 hours

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