There's another version of this in the bread-bakers archives. Same
recipe, but this one includes some pizza baking directions from Mark Bittman.
* Exported from MasterCook *
Bread, Roberta's Pizza Dough
Recipe By :SAM SIFTON
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
153 grams 00 flour -- 1C+1T
153 grams all-purpose flour -- 1C+1T+2t
1 tsp fine sea salt -- (8 grams)
3/4 tsp active dry yeast -- (2 grams)
1 teaspoon extra-virgin olive oil -- (4 grams)
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. 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.
Mark Bittman's technique for baking: When ready to cook, press one
ball into about a 10" round. Use a little flour, if needed, to
prevent sticking and a rolling pin, if desired. Film a 10" skillet
with olive oil and turn heat to medium. When oil shimmers, put dough
in pan and adjust heat so it browns evenly without burning. (If dough
puffs up unevenly in spots, push bubbles down.) Turn dough, then top
browned side with tomato sauce, cheese, a bit of salt and pepper,
and, if you like, prosciutto and/or basil leaves. If top is now
heavily laden, cover pan and continue cooking, or run it under
broiler, just until toppings become hot. With only a couple of
toppings, just cook until bottom browns.
In a large mixing bowl, combine flours and salt.
In a small mixing bowl, stir together 1C 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.
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.)
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.
Makes: Two 12" pizzas
Source:
"A Little Pizza Homework"
S(Internet Address):
http://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough
Yield:
"12 -inch pizzas"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 145 Calories; 1g Fat (6.0%
calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 236mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fat.
NOTES : 2016 - 0501