Roberta’s Pizza Dough

Name: Roberta’s Pizza Dough
Cook time: 20 min
Total time: 20 min
Cuisine: European, American, Italian, Mediterranean
Ingredients: 153 grams 00 flour (1 cup plus 1 tablespoon); 153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons); 8 grams fine sea salt (1 teaspoon); 2 grams active dry yeast (3/4 teaspoon); 4 grams extra-virgin olive oil (1 teaspoon); 200 grams lukewarm water

4 steps

Cook:20min

Anthony Falco of Roberta’s in Bushwick, Brooklyn, shows Sam Sifton how to make restaurant-style pizza dough at home.

Updated at: Thu, 17 Aug 2023 12:21:41 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories96.3 kcal (5%)

Total Fat0.6 g (1%)

Carbs19.5 g (8%)

Sugars0.1 g (0%)

Protein2.7 g (5%)

Sodium262.8 mg (13%)

Fiber0.7 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

153 grams00 flour

1 cup plus 1 tablespoon

153 gramsall-purpose flour

1 cup plus 1 tablespoon and 2 teaspoons

8 gramsfine sea salt

2 gramsactive dry yeast

4 gramsextra-virgin olive oil

200 gramswater

lukewarm

Instructions

Step 1

In a large mixing bowl, combine flours and salt.

Step 2

In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.

Step 3

Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)

Step 4

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. Top and bake.

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