dough: Roberta's Pizza Dough
Silky smooth like a baby's bottom
Currently my go-to pizza dough recipe, this bad boy results in a silky smooth dough that's easy to work with and produces a crispy, yet tender crust that's packed with flavor. I definitely recommend going with the longer, cold rise (i.e 24 hours in the fridge rather than 2-3 hours at room temp) as it makes the dough that much better. Once you give this recipe a try, I guarantee you'll want to bookmark it for safe-keeping.
The ingredients and amounts listed seem super specific (and they are), but don't cut corners here. Use a scale if you can. And don't skip out on the 00 flour! You may need to go to a speciality store to find it, but man, is it worth it. (Not sure what 00 flour is? Read this.)
(Note: This recipe was originally found here.)
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 (1 cup)
1. Mix the lukewarm water, yeast, and olive oil in a small bowl. Set aside.
2. Mix the two flours and the salt in a larger bowl.
3. Pour the water and yeast mixture (from step 1) into the flour mixture and mix by hand (or with a wooden spoon) until well incorporated (i.e. no more dry flour).
4. Knead the dough for 3 minutes. Then let rest for 15 minutes. (New to kneading? Click here for a quick video demonstrating how to do it.)
5. Knead the dough for another 3 minutes. It should now feel like the texture of your earlobe. (Weird, I know, but accurate.)
6. Divide the dough into 2 equal portions. Shape into dough balls.
7. Heavily flour a dish for the rise. Place the dough balls in your dish with some room between them (because they'll grow) and cover with cling wrap or a damp tea towel.
8. Let the dough rise for 8-24 hours in the fridge (or until the dough has about doubled in size). If you can't wait that long, let it rise at room temperature for 3-4.
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