* Exported from MasterCook *
Bread, Pizza Dough Roberta's
Recipe By :SAM SIFTON
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Grains
Hand Made Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
153 grams 00 flour -- (1C plus 1 Tbsp)
153 grams all-purpose flour -- (1C plus 1Tbsp and 2 tsp)
8 grams fine sea salt -- (1 tsp)
2 grams active dry yeast -- (3/4 tsp)
4 grams extra-virgin olive oil -- (1 tsp)
Our best recipe for pizza dough is adapted from the one used at=20
Roberta's, the pizza utopia in Bushwick, Brooklyn. It provides a=20
delicate, extraordinarily flavorful dough that will last - and=20
improve - in the refrigerator for up to a week. As ever with breads,=20
rise time will depend on the temperature and humidity of your kitchen=20
and refrigerator. But we generally allow it to go at least overnight.
Before You Start:
Plan ahead. Make the dough at least a day before you intend to make=20
pizza, to give it enough time to rise.
Buy a food scale on which to weigh the ingredients for dough and=20
toppings. It's a smart investment: In baking, weight is a more=20
accurate measurement than volume.
You will need a cooking surface. This could be a pizza stone or=20
steel, or four to six unglazed quarry tiles measuring 6" by 6" from a=20
building supply store. Whichever you use, heat in a very hot oven for=20
at least an hour before cooking.
YIELD: Two 12" pizzas
TIME: 20 minutes plus at least 3 hours' rising
In a large mixing bowl, combine flours and salt.
In a small mixing bowl, stir together 200 grams (a little less than 1=20
cup) lukewarm tap water, the yeast and the olive oil, then pour it=20
into flour mixture. Knead with your hands until well combined,=20
approximately 3 minutes, then let the mixture rest for 15 minutes.
Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape=20
each into a ball. Place on a heavily floured surface, cover with=20
dampened cloth, and let rest and rise for 3 to 4 hours at room=20
temperature or for 8 to 24 hours in the refrigerator. (If you=20
refrigerate the dough, remove it 30 to 45 minutes before you begin to=20
shape it for pizza.)
To make pizza, place each dough ball on a heavily floured surface and=20
use your fingers to stretch it, then your hands to shape it into=20
rounds or squares. Top and bake.
Source:
"Adapted from "Roberta's," by Carlo Mirarchi, Brandon Hoy, Chris=20
Parachini and Katherine Wheelock"
S(Internet address):
"<https://cooking.nytimes.com/guides/1-how-to-make-pizza>"
Yield:
"2 "
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 72 Calories; trace Fat (5.6%=20
calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber;=20
0mg Cholesterol; 188mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 =
Fat.
NOTES : 2018 - 0131